Miso Soup with Chicken, Leeks, Bamboo Shoots, and Ramen Noodles
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
4
Description
Miso soup with chicken, leeks, bamboo shoots, and ramen noodles
Ingredients
- Udon Noodles - 8.8 oz
- Miso Paste - 3.9 oz
- Chicken Broth - 1 qt
- Chicken fillet - 5.3 oz
- Chicken Egg - 1 piece
- Corn Flour for Polenta - 1 tablespoon
- Salt - to taste
- White Pepper (whole) - to taste
- Garlic - 2 cloves
- Vegetable Oil - 2 tablespoons
- Carrot - 1 piece
- Leek - ½ stalk
- Peanut Sprouts - ¼ cup
- Sugar - 2 teaspoons
- Soy Sauce - 2 tablespoons
- Bamboo shoots - 12 pieces
- Wakame Seaweed - ¼ cup
- Toasted Sesame - 1 teaspoon
Step by Step guide
Step 1
Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Soak the seaweed in warm water for 5 minutes and chop. In a pot, bring the broth to a boil and add the miso paste, stirring well. Cover and remove from heat.
Step 2
Slice the chicken diagonally into strips and mix with the egg, corn flour, salt, and pepper.
Step 3
Heat a wok over medium heat for 1-2 minutes until smoking and add the vegetable oil. Sauté the minced garlic for 5 seconds, then add the chicken, grated carrot, chopped leek, and bean sprouts. Stir-fry for 3-4 minutes. Then add 1 teaspoon of salt, sugar, and soy sauce and cook for another minute.
Step 4
Divide the noodles into 2 bowls and pour the broth over them. Top with the vegetables, bamboo shoots, wakame, and sprinkle with sesame seeds.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
