Ingredients
for 2 servings
-
1 tablespoon butter -
1 cup corn (175 g) - 2 eggs, soft-boiled
-
2 cups fresh spinach (80 g) -
4 cups chicken stock (960 mL) - 2 cloves garlic, smashed
- thumb of ginger, 3 in (8 cm) piece, sliced
- 3 pieces scallions, chopped
- 2 chicken breasts, shredded
-
2 tablespoons miso paste - 2 servings ramen noodle, cooked
- scallion, chopped for garnish
- nori, for garnish
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Preparation
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
- Add the chicken, simmer for 20 minutes. Remove, and set aside.
- Dissolve the miso paste in the chicken broth.
- Shred the chicken.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
- Enjoy!
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Tips
1 of
11
-
Grace Erdos
Added fried tofu and bamboo shoots!
2018-07-13T17:48:07Z Helpful (27) -
yasssmin
After using the correct measurements, I found that the broth was a little thick at the end of prep. Add an extra cup and a half of water to get the right consistency.
2018-07-04T08:38:08Z Helpful (18) -
rainyatsu
I would add soy sauce, sesame oil, and chili oil to the broth. Without it, this isn’t ramen. It’s just chicken noodle soup. Also I would fry the chicken to give it a golden brown surface then thinly slice it instead of tearing it apart. It tastes better with the rich crispy surface texture and looks better for presentation.
2018-12-11T18:18:30Z Helpful (16) -
ameliadls
Next time will make the broth more liquid ... very nice and light.
2018-07-16T02:18:24Z Helpful (13)
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