Miso Ramen Noodles Soup with Chicken
Simple step to follows:
Prepared all the ingredients.
In a pan, heat 1 tablespoon of oil over medium heat.
Pan fry the chicken for 3-5 minutes. Sear until the bottom turn golden brown.
Flip the other side over and fry for another 3-5 minutes, or until cooked.
Dish up and set aside.
Pour water in a pot, place over medium heat and bring to a gentle boil.
Add white part napa cabbage and shimeji mushrooms in the water.
Cover with lid and allow it to cook for 10 minutes.
Add in the green part napa cabbage, ramen noodles and instant miso, give it a stir.
Add in seasoning mixture and boil for 2 minutes.
Transfer to a serving bowl.
Miso Ramen Noodles Soup with Chicken
(YIELD: Makes 1 serving)
Ingredients:
- Ramen noodles – 1 packet / 150 grams
- Napa cabbage (cut white and green part into 1 1/2 inch) – 1 1/2 cups
- Shimeji mushrooms – 60 grams
- Instant miso (store bought) – 1 packet
- Chicken fillet – 2 fillets
- Water – 2 1/2 cups
- Oil – 1 tablespoon
Marinade for the chicken
- Sea salt – 1/4 teaspoon
Seasoning
- Japanese sake or dry sherry – 1 tablespoon *optional
- Soy sauce – 1/2 teaspoon
Instructions:
1. In a bowl, combine marinade ingredients together and add in chicken fillet. Mix everything together and set aside.
2. In a pan, heat 1 tablespoon of oil over medium heat. Pan fry the chicken for 3-5 minutes. Sear until the bottom turn golden brown, and flip the other side over and fry for another 3-5 minutes, or until cooked. Dish up and set aside.
3. Pour water in a pot, place over medium heat and bring to a gentle boil. Add white part napa cabbage and shimeji mushrooms in the water, cover with lid and allow it to cook for 10 minutes.
4. Add in the green part napa cabbage, ramen noodles and instant miso, give it a stir. Add in seasoning mixture and boil for 2 minutes.
5. Transfer to a serving bowl. Slice the cooked chicken and place it on top of the noodles. Garnish with spring onion.
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