Tag Archives: chicken soup

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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My Grandmother’s Chicken Soup

2 Dec

My Grandmother’s Chicken Soup

Serves 6 people

Now that the outside temperatures are starting to drop and more and more people are starting to get a cold or a flu, it is time for me to share my Grandmother’s Chicken Soup recipe with you. My darling Grandmother, Josephine, is 93 years old and alive and kicking. I can’t help but think the weekly doses of chicken soup has something to do with it 😉

 

Ingredients

4 big chicken legs (approx. 850 gr)

1.5 L of water

1 clove of garlic

1 white onion cut into four pieces

1 big carrot, peeled and coarsely chopped

2 celery stalks with leaves, coarsely chopped

2 sprigs of parsley

1 sprig of thyme

1/2 tsp.  salt

1/4 tsp. white pepper

¼ tsp. of mild curry powder

75 gr fine egg noodles

2 or 3 chicken stock cubes

Preparation

Put the chicken legs in your stockpot and add 1.5 L of water. Add the garlic, carrot, celery, parsley, thyme, salt, pepper and curry powder.

Bring to a boil and, once boiling, reduce the heat.  Allow to simmer for approximately 2 hours or until the water is yellow and the meat is tender. The meat should almost be falling off the bones.

Turn off the heat and let the soup cool down. Drain the vegetables and chicken from the soup. Now it is time to refrigerate the stock preferable for one night. A layer of fat will rise and harden at the top of the stock. Now you can easily skim the fat of with a spoon.

If you don’t have the time to leave the soup for the night you could pour it into containers and leave them in the freezer for an hour to hasten this process.

Boil the soup again, once skimmed, and add the chicken stock cubes. Once the cubes have dissolved add the pieces of deboned chicken and fine egg noodles. Before serving you can garnish your soup with some chopped parsley leaves.

Bon Appetite 😉