Plat
Miso Chicken Ramen
1 hPour 2Nutri-Score C€€
C
1 h
1 hMiso Chicken Ramen
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless, marinated in soy sauce)Autres400 g- eggs (soft boiled, marinated in soy sauce)Autres2 morceaux
soy sauce (for marinating eggs and chicken)Épicerie60 ml
shallots (finely sliced)Fruits et légumes2 morceaux- green onions (sliced, plus extra for garnish)Fruits et légumes3 morceaux
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes20 g
chicken stockÉpicerie800 ml- umami brothÉpicerie200 ml
- miso pasteÉpicerie40 g
- pak choi (halved lengthways)Fruits et légumes2 morceaux
ramen noodlesCéréales200 g- chili oil (quick homemade)Épicerie30 ml
- vegetable oil (for frying)Épicerie15 ml
par portion
Nutrition
648kcal
- Glucides
- 53 g
- Protéines
- 48 g
- Lipides
- 28 g
pas à pas
Préparation
- Étape 1
Make the chili oil
- Heat the oil and infuse it with chili flakes to make a quick chili oil.
- Set aside.
- Étape 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.
- Étape 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.
- Étape 4
Fry the chicken
- Fry off the chicken thighs until nicely seared on both sides.
- Set the chicken aside.
- Étape 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.
- Étape 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.