Chicken miso ramen
Serves 4
A colorful and flavorful Japanese
noodle soup topped with tender slices of chicken, hard boiled egg,
mushrooms, scallions, finely grated carrot and nori (dried seaweed).
7 oz (200g) dried ramen noodles (or
use thin Chinese egg noodles)
8 cups boiling chicken stock
3 tablespoons shiro miso (white miso)
2 tablespoons Japanese soy sauce
24 oz (680g) skinless rotisserie chicken — sliced
2 free-range eggs — hard-boiled, peeled and sliced in half
lengthwise
4 button mushrooms — wiped clean (or peeled), and thinly sliced
2 carrots — peeled and finely grated
2 scallions, green parts only — thinly sliced
2 nori sheets (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 four soup bowls, and ladle
the soup on top. ARRANGE the sliced chicken, egg, mushroom, carrot,
scallion and nori evenly on top.
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