Homemade Chicken and Ramen

Please rate this

0 1 2 3 4 5
0 Ratings
|
Leave a Rating
Your Rating:

Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
4 cups (1 L) chicken broth
2 tbsp (30 mL) miso
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) rice wine vinegar
1 clove garlic, minced
1 tbsp (15 mL) fresh gingerroot, minced
1 carrot, shredded or cut into matchsticks
1/4 lb (125 g) Shitake mushrooms, stems removed and sliced
2 pkg (each 85 g) instant Ramen noodles
4 soft-cooked eggs, peeled and halved
2 green onions, thinly sliced diagonally
1 sheet Nori, toasted and torn
Nutritional Facts
Amount Per Serving
240 Calories
Fat
6g
Saturated Fat
1.5g
Fibre
3g
Suagrs
4g
Protein
14g

Directions

In saucepan, bring broth to boil; reduce heat to medium-low. Add miso, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.

Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.

Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.

Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft-cooked egg; garnish with green onions and nori.

Tips:

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Add a few sliced radishes for added crunch if desired.