Bresc BV

Spicy noodle soup with miso and chicken


  • 1.5 l chicken stock
  • 200 g ramen noodles
  • 200 g shiitake
  • 100 g bean sprouts
  • 100 g tofu
  • 60 g Bresc BBQ soy & black garlic marinade
  • 50 g Bresc WOKchilli
  • 25 g shiitake, dried
  • 20 g miso
  • 20 g sesame seeds, toasted
  • 20 g sesame oil
  • 20 g seaweed, dried
  • 20 g chives, chopped
  • 20 g celery leaf, chopped
  • 3 runner beans
  • 2 chicken fillets
  • 2 spring onions
  • 1 carrot (small)
  • 0.5 red onion

Preparation method

Cut the chicken fillet into strips and marinate them in the marinade. Grate the carrot into juliennes, slice the spring onions into rings and chop the runner beans into chinoise. Remove the stalks from the shiitake and chop them coarsely. Heat the chicken stock with the dried shiitake and seaweed. Leave the flavours to develop for 20 minutes. Remove the shiitake from the stock and stir-fry it well with the chicken until it is cooked and nicely caramelised. Strain the soup and cook the runner beans in it until they are tender. Add the ramen and let it cook in the soup, then remove it from the pan. Fill large bowls with the garnish and pour the soup on top and garnish with the celery, chives and sesame seeds.