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A hearty Japanese soup to serve as a main course. Delight in our Chicken Ramen recipe.

Taken from JugVideo

Serves:2

Preparation Time:15 minutes

Cooking Time:40 minutes

Step 1:

 

• 750 ml chicken broth

• 2 Tbsp peanut oil

• 1 ½ leeks, chopped

• 1 carrot, chopped

• 2 cm of ginger, peeled and chopped

• 2 cloves of garlic, crushed

• 2 Tbsp soy sauce

• 160 g noodles

• 1 chicken breast

• 6 oyster mushrooms

• 2 eggs, hard boiled

• 1 spring onion, sliced

• salt and pepper

• 2 saucepans

• 1 wooden spoon

• 1 sieve

• 1 slotted spoon

• 1 chopping board

• 1 knife

• 1 ladle

• 1 tray

Step 2:

Make the broth

Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
Next, add in the chicken stock and the soy sauce and finally season with salt and pepper.
Bring to a simmer and cook for 15 to 20 minutes.

Step 3:

Sieve the broth

Place the sieve over the other saucepan and strain the broth.
Then put it back on the heat.

Step 4:

Poach the chicken and mushrooms

Place chicken, followed by the mushrooms into the hot broth.
Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat.
If the chicken becomes too hot it will dry out: this way it will stay moist.
Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

Step 5:

Cook the noodles

Add the noodles to the broth and raise the heat to a simmer.
Leave them to cook for about 3 minutes.

Step 6:

Prepare the chicken

Moving lengthwise along the chicken breast, cut into fairly thin slices.
Then take the hard boiled eggs and chop them in half.

Step 7:

Serve

Place the noodles into a soup bowl and ladle the broth on top.
Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
Add a little more broth and your soup is ready