Homemade Chicken and Ramen

  • Serves: 4
  • Cooking Time: 15 MINS
  • Total Calories: 240 CALS

Nutrients per serving:

  • 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.

Ingredients

  • 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