Ramen recipe
A colorful and flavorful Japanese noodle soup topped with tender slices of chicken, boiled eggs, mushrooms, scallions, finely grated carrot and nori (dried seaweed).

4 oz (120g) dried ramen noodles (or use thin Chinese egg noodles)
4 cups boiling chicken stock
1½ tablespoons shiro miso (white miso)
1 tablespoon Japanese soy sauce
12 oz (360g) roasted or grilled chicken breast—sliced
1 egg—hard-boiled, peeled and sliced in half lengthwise
2 shiitake or button mushrooms—wiped clean (or peeled), and thinly sliced
1 carrot—peeled and finely grated
1 scallion (spring onion) green parts only—thinly sliced

1 sheet nori (dried seaweed)—cut into small rectangles

COOK the noodles in boiling water according to package directions. WHILE the noodles cook, mix the boiling chicken stock with the miso and soy sauce. DRAIN the noodles under cold water, place in the bottom of two soup bowls, and ladle the soup on top. ARRANGE the sliced chicken, egg, mushroom, carrot, scallion and nori evenly on top.