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Miso Chicken Ramen
1 Std.Für 2Nutri-Score C€€
C
1 Std.
1 Std.Miso Chicken Ramen
was Sie brauchen
Zutaten
chicken thighs (boneless, skinless, marinated in soy sauce)Andere400 g- eggs (soft boiled, marinated in soy sauce)Andere2 Stücke
soy sauce (for marinating eggs and chicken)Vorräte60 ml
shallots (finely sliced)Obst & Gemüse2 Stücke- green onions (sliced, plus extra for garnish)Obst & Gemüse3 Stücke
garlic (minced)Obst & Gemüse3 Stücke
ginger (grated)Obst & Gemüse20 g
chicken stockVorräte800 ml- umami brothVorräte200 ml
- miso pasteVorräte40 g
- pak choi (halved lengthways)Obst & Gemüse2 Stücke
ramen noodlesGetreide200 g- chili oil (quick homemade)Vorräte30 ml
- vegetable oil (for frying)Vorräte15 ml
pro Portion
Nährwerte
648kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 48 g
- Fett
- 28 g
Schritt für Schritt
Zubereitung
- Schritt 1
Make the chili oil
- Heat the oil and infuse it with chili flakes to make a quick chili oil.
- Set aside.
- Schritt 2
Marinate the eggs and chicken
- Soft boil the eggs, then place them in soy sauce to marinate.
- Marinate the chicken thighs in soy sauce.
- Schritt 3
Build the broth
- In a pan, add the shallots, green onions, garlic and ginger.
- Add the chicken stock, umami broth and miso paste.
- Simmer to combine the flavours.
- Schritt 4
Fry the chicken
- Fry off the chicken thighs until nicely seared on both sides.
- Set the chicken aside.
- Schritt 5
Cook the pak choi and noodles
- Add the pak choi to the pan and cook until golden brown.
- Add the noodles and cook through.
- Slice up the chicken.
- Schritt 6
Strain and serve
- Strain the broth.
- Add the broth to the bowl, followed by the noodles, the chicken, the pak choi and the soft boiled soy eggs.
- Garnish with spring onions and the chili oil.