Chicken and Miso Ramen Noodle Soup
The recipe Chicken and Miso Ramen Noodle Soup is ready in about 30 minutes and is definitely an excellent dairy free option for lovers of Japanese food. This recipe makes 2 servings with 727 calories, 46g of protein, and 18g of fat each. For $3.27 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course for Autumn. 1 person has made this recipe and would make it again. This recipe from Foodista requires sesame seeds, chicken breast, hardboiled eggs, and spring onion. All things considered, we decided this recipe de
Instructions
- 1
Pour the chicken stock into a suitable pot.
- 2
Add the miso and sliced ginger and stir to mix while bringing to a simmer.Simmer for 10 minutes, stirring occasionally.
- 3
Place the fresh angel hair pasta noodles in the bottom of the bowls uncooked; then while the soup is still hot, pour it over the noodles to a depth that just covers them.Arrange the chicken and vegetables carefully on top of the noodles or beside the noodles so that everything is level with the top of the soup and the arrangement is attractive.Carefully slide the nori into the edge of the soup only partially submerging it.
- 4
Sprinkle the sesame seeds on top if desired and serve with soy or tamari sauce.
Recipe from foodista.com
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Ingredients (11)
- •6 oz of fresh angel hair pasta, cut in half to approximately 8 inch lengths
- •1 baby carrot, skinned and shredded
- •2 hard boiled eggs, shelled and halved
- •1 piece of ginger root, sliced thin
- •4 cup organic, low salt chicken stock
- •3 T organic white miso paste
- •2 sheets nori
- •1 slice of red onion 1/4” thick cut in half crosswise
- •1 T sesame seeds, if desired
- •1 boneless, skinless organic chicken breast
- •1 organic spring onion, cut into small pieces crosswise ( substitute is 2 green onions)