Chicken Miso Ramen Soup

24 Jul

 

Serves 4

Ramen is an enormously popular noodle dish in Japan. True comfort food, which is sold on every corner of the street, freshly prepared or in an instant form. In Tokyo you will even find a museum ‘Shin-Yokohama Ramen Museum’ which is completely dedicated to the history of ramen and the big success of instant ramen.

Ramen noodles are in generally made of wheat flour and if you can get your hands on fresh ramen noodles, scrumptiously delicious. The taste of the ramen depends on the soup you serve them in. In this recipe I used my grandmothers chicken soup recipe, which you will be able to find on the site as well. If you are in a rush then please, choose the best chicken stock base you can find in your supermarket.

Ingredients

1,5L/6 cups Chicken Stock

4 tbsp. White Miso

300g /2 cups shredded Chicken

326g/2 cups of Corn

250gr/8 cups of Spinach

4 Eggs, cooked, peeled and sliced in half

4 servings of Ramen Noodles

2 tbsp Soya Light

1 tbsp Sesame Oil

1 tbsp Sesame Seeds, roasted

3 green onions, sliced

 

Preparation

Heat the chicken stock in a pot. Once boiling reduce the heat simmer for a few minutes on low heat.

Scoop out one large ladle of soup and dissolve 4 tablespoons of miso in it by whisking it to a smooth consistency. If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes but be careful not to boil the soup after adding the miso.

Boil the eggs and cook for 5 minutes. Rinse them with cold water and allow the eggs to cool down before peeling and slicing in half.

Heat one tablespoon of sesame oil in your frying pan and add the corn. Stir and fry the corn for a few minutes and set aside.

Boil salted water and blanch the spinach for 2 minutes until just wilted. Drain immediately and set aside.

Roast one tablespoon of sesame seeds in your frying pan and set aside.

Slice the green onions and set aside.

Last step of the preparation is to cook the ramen noodles. If you have fresh ramen noodles you will only needs to cook for 1 minute, drain and rinse with cold water.

Take four large serving bowls and place the ramen noodles in each bowl. Now top the ramen with spinach, corn, shredded chicken and egg. Sprinkle the roasted sesame seeds and the green onion on top.

Bon Appetite 😉

 

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7 Responses to “Chicken Miso Ramen Soup”

  1. tokyohamster July 25, 2012 at 11:46 pm #

    Wow! You make your own ramen at home. That’s impressive! Your recipe sounds great and not that time consuming compared to pork or soy sauce-based ramens. Can’t wait to give it a try 🙂

    • Claire's Soups July 26, 2012 at 11:16 am #

      Hi Tokyohamster! Thanks for your reply. When I visited the local Japanese store and told them I was going to make ramen they were pretty worried……;-)
      So maybe it is not the most authentic ramen recipe but sure tastes good. Not complicated and very straight forward. Hope you will enjoy and share the outcome 🙂

      • tokyohamster July 26, 2012 at 12:04 pm #

        Haha my husband tried to make pork-based ramen at home when we were first dating, and I was worried! It was good, but lacked the deepness of flavor of ramen soup base. I can’t wait to try your recipe at home though – it sounds lighter and healthier than the ramen shops!

      • Claire's Soups July 26, 2012 at 7:47 pm #

        Does sound like a great husband, tokyohamster 😉

Trackbacks/Pingbacks

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