John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 2 garlic cloves
- 1 piece(s) ginger
- e.g. soy sauce
- n. B. Rice wine, optional
- 2 liters of vegetable broth or chicken broth
- n. B. Miso paste, approx. 1 – 2 tbsp
- 300 g egg-free ramen noodles
- Oil for frying
- 1 spring onion(s)
- some mushrooms, e.g. enoki, shiitake or porcini mushrooms
- 250 g chicken breast
- sesame oil
- chili flakes
- 4 eggs
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Finely chop the onion, ginger, and garlic and fry them in a pan with a little oil. Deglaze with soy sauce and stock and bring to a simmer. Add the miso paste – best done through a small sieve, as it is difficult to dissolve. Season to taste with a little rice wine and soy sauce. The stock can be used as is or simmered for a further 10-20 minutes. Cook the noodles separately according to the package instructions. Do not add them to the stock. Now prepare the toppings. Slice the spring onions. Clean and fry the mushrooms. Marinate the chicken breast, e.g., with soy sauce and oil, and fry. Boil the eggs for 7 minutes and then place them in ice water so they are still nice and soft when served. Transfer the noodles to the serving bowls. Then pour in the stock and divide the toppings over the top. The toppings can be varied as desired, depending on what you have at home.
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