Miso Ramen with Teriyaki Chicken

Ingredients for 2 servings:

• 100 g chicken meat
• 1 tbsp teriyaki sauce
• 1 tsp honey
• 100 g minced meat, mixed
• ½ tbsp sesame oil
• ½ tsp garlic, grated
• ½ tsp ginger root, grated
• 3 tbsp miso paste, mix or white miso paste
• 1 tsp chili bean paste (Touba Djan) or black bean and garlic sauce
• 3 leeks
• 700 ml water
• 1 tbsp chicken broth powder
• 1 tbsp vegetable stock powder
• ½ tsp salt
• 2 tsp sugar
• 3 drops of chili oil
• 2 packs of ramen noodles, approx. 200 g each
• 1 spring onion(s)
• 2 eggs
• butter
• corn
• 1 nori sheet
• sesame

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Japanese soup

For the soup, dice the leeks into small cubes. Marinate the chicken in teriyaki sauce and honey. Fry the minced meat in sesame oil in a pan or wok. Add the spring onions, garlic, and ginger. Once browned, add the miso paste and water. Bring everything to a boil. Then add the chicken stock, vegetable stock, salt, sugar, and chili oil. Add Touban Djan or black bean and garlic sauce, or similar. Simmer, adjusting with miso paste if necessary. Finely chop the spring onions for the topping and fry the chicken. Cook the eggs for about 5-8 minutes, depending on how soft or hard you like them. Cook the noodles according to the package instructions. Ladle the broth into serving bowls. Then add the cooked noodles. Place the spring onions, corn, sesame seeds, teriyaki chicken, nori, and egg on top. Add a little more butter if desired. Note: I recommend letting the soup rest for a day and eating it the next day, as this allows the flavors to come through even better.