Roasted Chicken Ramen
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4.5
4 reviews
Excellent
Roasted Chicken Ramen
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 4 egg large
- 1 tablespoon butter unsalted
- 1 cup sweet corn
- 1 tablespoons olive oil
- 8 ounces spinach fresh
- 1 quart chicken stock
- 1 teaspoon red miso paste
- 6 ounces ramen noodles
- 6 ounces chicken I used leftover garlic butter roasted chicken, cooked
- 4 green onion thinly sliced
- sesame oil toasted, for drizzling
- nori seaweed pieces for serving
Instructions
- Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
- Heat the chicken stock just until it’s boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes – or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs – cut in half. Slide some nori on the side of the bowl to serve.
Notes
- [slightly adapted from easy gourmet]
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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