Recipe · Noodle soup
Chicken and vegetable ramen
A savory broth with chicken, mushrooms, noodles and crisp toppings. The broth is easy to prepare ahead.
Photo by Daniel Houwing · Unsplash
Ingredients
4 servings
- 1.2 l chicken stock
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 300 g chicken breast
- 250 g ramen noodles
- 150 g shiitake mushrooms
- 2 eggs
- 2 spring onions
- 1 tsp sesame oil
Method
1. Cook the eggs
Boil until soft and cool
Boil the eggs for 7 minutes, cool under cold water and peel. Cook for one extra minute if you prefer a firm yolk.
2. Season the broth
Gently cook the chicken and mushrooms
Bring the stock and soy sauce to a simmer. Add the chicken breast and quartered mushrooms and gently cook for 12–15 minutes, until the chicken is cooked through. Remove and slice the chicken. Loosen the miso with a little broth and stir it back into the pot.
3. Fill the bowls
Finish with spring onion and sesame oil
Cook the noodles separately according to the packet and divide among four bowls. Ladle over the broth, mushrooms and chicken. Add halved eggs and spring onions, then finish with sesame oil.