Chicken and Miso Ramen Noodle Soup
Total Steps
13
Ingredients
12
Tools Needed
1
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Chicken and Miso Ramen Noodle SoupIngredients
- 4 cups organic, low salt chicken stock
- 3 tablespoons organic white miso paste
- 1 1/2 inch piece of ginger root, sliced thin
- 6 ounces fresh angel hair pasta, cut in half to approximately 8 inch lengths
- 1 breast boneless, skinless organic chicken breast, grilled or sauteed and sliced to 1/4 inch thickness crosswise (about 6 ounces+/-)
- 1 slice red onion 1/4 inch thick cut in half crosswise
- 1 carrot baby carrot, skinned and shredded
- 2 pieces nori (sushi wrap) cut into 2 inch by 4 inch pieces
- 1 onion organic spring onion, cut into small pieces crosswise
- 2 eggs hard boiled eggs, shelled and halved
- 1 tablespoon sesame seeds(optional)
- soy or tamari sauce(optional)
Instructions
Step 1
Toppings:
Step 2
1. Hard boil the eggs for about 12 minutes then cool in ice water. Then reserve at room temperature.
Step 3
2. Grill or saute the chicken for about 8 minutes each side or until internal temperature is 155-160*F. Then reserve in a warming oven with the bowls.
Step 4
3. Wash, dry and cut the vegetables to size while the cooking is going on.
Step 5
Soup:
Step 6
1. Pour the chicken stock into a suitable pot.
Step 7
2. Add the miso and sliced ginger and stir to mix while bringing to a simmer.
Step 8
3. Simmer for 10 minutes, stirring occasionally.
Step 9
PLATING:
Step 10
1. Place the fresh angel hair pasta noodles in the bottom of the bowls uncooked; then while the soup is still hot, pour it over the noodles to a depth that just covers them.
Step 11
2. Arrange the chicken and vegetables carefully on top of the noodles or beside the noodles so that everything is level with the top of the soup and the arrangement is attractive.
Step 12
3. Carefully slide the nori into the edge of the soup only partially submerging it.
Step 13
4. Sprinkle the sesame seeds on top if desired and serve with soy or tamari sauce.