Japanese·non-vegetarian·easy

Chicken and Miso Ramen Noodle Soup

Name: Chicken and Miso Ramen Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6.0 oz angel hair pasta; 1.0 baby carrot; 2.0 hardboiled eggs; 1.0 piece ginger root; 4.0 cup low salt chicken stock; 3.0 T miso paste; 2.0 sheets nori; 1.0 slice onion; 1.0 T sesame seeds; 1.0 chicken breast; 1.0 spring onion

Ahoy there, foodies! Today, I'm sharing with you my own twist on the classic Chicken and Miso Ramen Noodle Soup. Trust me, it's a real game-changer! Ingredients: - Angel hair pasta - Baby carrots - Hardboiled eggs - Ginger root - Low-salt chicken stock - Miso paste - Nori - Onion - Sesame seeds - Chicken breast Instructions: 1. Cook angel hair pasta according to package instructions. 2. In a pot, combine chicken stock, miso paste, and sliced ginger. Bring to a simmer. 3. Add chopped onion, baby carrots, and sliced chicken breast. Cook until chicken is tender. 4. Serve the soup over cooked angel hair pasta. Garnish with halved hardboiled eggs, nori strips, and sesame seeds. Pro tip: Don't be like me and forget to taste the broth before serving! I once added way too much miso paste and ended up with a super salty soup. Lesson learned: always adjust seasoning to your liking. So there you have it, folks! A hearty and soul-warming Chicken and Miso Ramen Noodle Soup that will make your taste buds dance. Enjoy!

40 min(prep 15 + cook 25)

2 servings

380 kcal

3.7

Ingredients

Nutrition

380 kcalper serving

Protein25g29%

Carbs45g52%

Fat10g11%

Fiber4g5%

Sugar3g3%

Directions

1
Bring 4 cups of low-salt chicken stock to a boil in a large pot over medium-high heat.
2
Thinly slice the onion and baby carrot, and grate the ginger root.
3
Add the sliced onion, carrot, and grated ginger to the boiling stock. Reduce heat to medium and simmer for 5 minutes.
4
In a small bowl, whisk 3 tablespoons of miso paste with a ladleful of hot broth until smooth, then stir the mixture back into the pot. Remove from heat.
5
Cook 6 ounces of angel hair pasta according to package directions until al dente. Drain and divide into serving bowls.
6
Grill or pan-sear the chicken breast over medium-high heat for 6-7 minutes per side until fully cooked (internal temperature 165°F). Let rest, then slice thinly.
7
Peel and halve the hardboiled eggs. Cut the nori sheets into strips. Finely chop the spring onion.
8
Ladle the miso broth over the pasta in each bowl. Top with sliced chicken, egg halves, nori strips, spring onion, and a sprinkle of sesame seeds.

#main course #dinner #homemade ramen with miso #miso broth ramen #soup #lunch #Japanese chicken soup recipe #comforting noodle soup #chicken miso ramen #healthy ramen soup #easy ramen noodle soup #main dish #quick chicken ramen #japanese

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!