1bundleRice Noodles/Ramensoaked in hot water for 30 minutes till softened
Chives/Spring Onionschopped, for garnish
Leftover Roast Meatshredded, for topping
Chilli Oilto serve
Instructions
Heat vegetable oil in a pot over medium heat. Sautee ginger for a few minutes until fragrant and lightly crisping up around the edges.
Stir in miso paste and saute for a few minutes.
Toss in leftover meat and stir in chicken broth. Bring to a boil and let simmer for 15 minutes. Season with soy sauce.
Add in softened rice noodles. Allow to bubble for a few minutes and garnish with chives. Serve immediately.
Notes
If the original roast meat flavours clash with the miso soup base, then simply run the leftover meat with hot water to briefly rinse out the external flavours before adding it into the soup.
Soak the rice noodles in hot water for 30 minutes beforehand to soften up the noodles. This would speed up the cooking time as well.
White miso has a milder and more all-rounded flavour which adds a gentle umami touch of flavours to the broth and is more versatile.