Quick Chicken Ramen
Add a freshly soft boiled egg to make a complete ramen dinner!
Ingredients
- 4 eggs optional
- 800 ml chicken stock
- 1 tbsp. miso paste – optional
- 3 tbsp. soy sauce
- 1 tbsp mirin
- 1 tbsp. sesame oil
- 1 tsp fish sauce
- 1 red pepper sliced
- 2 carrot sliced thinly
- 100 g sweet heart cabbage optional
- 2 cm fresh ginger sliced
- 1 clove garlic chopped
- 1 red chilli sliced
- 2 dried ramen noodles
- 1 chicken filet thinly sliced
Method
- First, if using soft boil eggs, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.
- In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste, soy sauce, mirin, sesame oil, fish sauce and bring to the boil.
- Add the carrot, red pepper, ginger, chilli, garlic, cabbage if using, and simmer for 5-8 minutes or until the vegetables are just softened yet still crunchy.
- Add the ramen noddle and the chicken slices and cook for the further 4 minutes or so until the ramen is plump and the chicken are cooked through.
- Pour and divide the noddle mixture in serving bowls and add in each half of the soft-boiled eggs in each bowl.
- Spoon over extra hot broth and sprinkle with some parsley or coriander.
- Enjoy immediately.
