Miso Ramen with Chicken
Simple steps to follow:
Prepared all the ingredients.
Bring a large pot of water to boil over high heat, add the spinach in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
Bring a pot of water to boil, cook ramen noodles according to package directions. Drain ramen with a sieve and place the cooked ramen in a serving bowl.
In a pan, heat one tablespoon of vegetable oil over medium-high heat. Add the shiitake mushrooms, stir-fry for about a minute.
Then add in the white part spring onion. Stir-fry everything together for about 1-2 minutes.
Add ground chicken and stir-fry for 2-3 minutes or until the chicken is almost cooked.
Add the preserved mustard greens (碎米芽菜, suì mǐ yá cài), stir-fry and combine everything together for about 1-2 minutes.
Allow to cook until the liquid has evaporated and the chicken is cooked through. Remove from the heat and set aside for later.
Heat the water in a large saucepan over high-heat. When simmering, stir through the miso seasoning. Allow it to boil for 1-2 minutes. Ladle the soup over the noodles.
Miso Ramen with Chicken
(YIELD: Makes 2 servings)
Ingredients:
- Ramen noodles – 2 bundles
- Spinach – 2 cups
- Vegetable oil – 1 tablespoon
- Dry shiitake mushrooms (thinly slice) – 3 mushrooms
- Preserved mustard greens (碎米芽菜, suì mǐ yá cài) – 1 packet
- Ground chicken – 100 grams
- Egg (boiled egg) – 2 eggs
- Instant miso (store bought) – 2 packets
- Water – 3 cups
- Spring onion (snip or chop into 1 cm) – 1 stalk *separate the white and the green part)
Marinade
- Soy sauce – 2 teaspoons
- Sesame oil – 1 teaspoon
- Shaoxing wine – 1 teaspoon
- Cornstarch – 1 ½ teaspoon
Instructions:
1. In a bowl, soak the dried shiitake mushrooms in hot water for about 10 minutes or until softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then cut a thin slice of the mushrooms
2. In a separate bowl, combine all the marinade sauce together and mix into the ground pork. Mix well and set aside.
3. Bring a large pot of water to boil over high heat, add the spinach in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
4. Bring a pot of water to boil, cook ramen noodles according to package directions. Drain ramen with a sieve and place the cooked ramen in a serving bowl.
5. In a pan, heat one tablespoon of vegetable oil over medium-high heat. Add the shiitake mushrooms, stir-fry for about a minute then add in the white part spring onion. Stir-fry everything together for about 1-2 minutes.
6. Add ground chicken and stir-fry for 2-3 minutes or until the chicken is almost cooked. Add the preserved mustard greens (碎米芽菜, suì mǐ yá cài), stir-fry and combine everything together for about 1-2 minutes. Allow to cook until the liquid has evaporated and the chicken is cooked through. Remove from the heat and set aside for later.
7. Heat the water in a large saucepan over high-heat. When simmering, stir through the miso seasoning. Allow it to boil for 1-2 minutes. Ladle the soup over the noodles.
8. Top with the chicken, corn, spinach and an egg. Garnish with sesame seeds & spring onion.
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