Miso Soup with Chicken, Leeks, Bamboo Shoots, and Ramen Noodles

Soups | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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.