Japanese chicken ramen soup
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ingredients
1.5 liters chicken broth 1 tbsp mirin 2 tbsp soy sauce 1 tbsp worcestershire sauce 5 fresh ginger 3 cloves garlic 1 packet of ramen noodles 1 pk carrots 100 g seaweed 250 g roasted chicken 100 g enoki mushrooms 3 pk boiled egg 2 pk spring onion pk minced dried chili pepper
progress in the video above
A real taste of Japan in one plate of soup. A simple, healthy and filling delicacy.
1. First of all, prepare the ingredients. 2. Cook the ramen noodles and seaweed according to the instructions on the package. 3. Clean the carrots and cut them into fine strips. 4. Cook the eggs as follows – bring water to a boil, add room temperature eggs. Boil for 6 minutes. Then cool rapidly with cold water for 5 minutes. Clean. 5. It is best to use a piece of chicken left over after baking. 6. Drop enoki mushrooms into boiling water and cook for 10 minutes. 7. Prepare the stock – add the soy sauce, mirin, worcestershire sauce, ginger and crushed garlic to the chicken stock. Boil the broth for 10 minutes. 8. After 10 minutes, using a sieve, remove the ginger slices. Remove from the heat. 9. Place the ramen noodles in the bottom of a deep bowl. Place carrot strips, seaweed, torn strips of roasted chicken and enoki mushrooms. 10. Pour the broth over the top. 11. Add the poached egg, finely chopped spring onion and sprinkle with dried minced chilli. 12. Serve.
