Ramen Noodle Soup
Philosophy time! What came first? The chicken or the egg? In our savory world they pretty much hit the plate around the same time. Or at least in this recipe. Before we let you to it, remember: A perfect soft-boiled egg and crispy chicken go together like Sriracha and… basically everything.
Ingredients
Chicken and Marinade:
- 300 g chicken
- 3 tbsp sesame oil toasted
- 3 tbsp tamari
- 1 to 2 tsp sriracha
- 1 clove garlic
- 2 green onion (scallion)
- 1/2 radishes
- 1 carrot
- 2 bird's eye chili pepper (red)
Broth
- 2 ginger 2 inches root, sliced into coins
- 4 to 6 kombu 4-6 four inch square sheets
- 6 shitake mushrooms dried
- 2 lt water
- 140 g white miso paste sweet, or yellow miso
- 2 tbsp tamari
- 1 lime
Toppings:
- 100 g bean sprouts
- 1 egg
- bunch cilantro (leaves)
- sesame seeds toasted
- 330 to 440 g soba noodles depending on how noodle-y you like it
Instructions
Chicken and Marinade:
- Squash the garlic with a knife and mix with the other ingredients for the marinade, using a stick mixer.
- Rub the chicken in the marinade and let rest for 20 minutes.
- Cut chicken into slices. Fry in a pan on medium heat.
Broth:
- Mix together mushrooms and ginger with miso paste, adding tamari as needed.
- Bring water to a boil. Add the miso-mix to the water and stir. Add kombu leaves and season with lime juice to taste.
Toppings:
- Boil water and put the noodles in the water. Let rest for 5 minutes.
- Cut radish, leek and chili into small wedges. Keep them in separate bowls.
- Boil an egg for 3 to a soft consistency.
- Place noodles into broth, adding the vegetables, chicken and egg.
- Top with coriander and sesame seeds.
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