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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
    Calories 1026
    Fat 41g
    Carbs 92g
    Fiber 6g
    Sugar 7g
    Protein 71g

Estimated values based on one serving size.

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Preparation

  1. Heat butter in a saucepan, fry corn until warm. Set aside.
  2. Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
  3. Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
  4. Add the chicken, simmer for 20 minutes. Remove, and set aside.
  5. Dissolve the miso paste in the chicken broth.
  6. Shred the chicken.
  7. 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.
  8. Enjoy!
 

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