Japanese Ramen Noodle Soup - Japanese Main Dish

Ingredients

  • 1 piece Chicken breast (skinless)
    Alternative: tofu
  • 2 clove Garlic (finely grated)
  • 1 tbsp Fresh ginger (finely grated)
  • 1 tbsp soy sauce
  • 1 tbsp miso paste
  • 600 ml chicken stock
    Alternative: Vegetable stock
  • 150 g ramen noodles
  • 2 piece Eggs (soft-boiled)
  • 2 piece Spring onions (sliced)
  • 100 g Spinach (fresh)
  • 1 tbsp Chilli oil (to drizzle)
  • 1 tbsp sesame seeds (to sprinkle)

Instructions

  1. Put chicken, garlic, ginger, soy sauce, miso paste, and stock in a pan. Simmer gently for 20 minutes until chicken is cooked.

  2. Remove chicken, shred with forks, and set aside. If using tofu, cube and pan-fry lightly before adding.

  3. Add ramen noodles to the stock and cook according to package instructions, about 5 minutes.

  4. Divide noodles and broth between bowls. Top with shredded chicken or tofu, soft-boiled eggs, spinach, and spring onions.

  5. Finish with a drizzle of chilli oil and sprinkle of sesame seeds before serving.

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