Ramen Noodles taste great with thick and rich soup, but this is a light and simple soup seasoned with Salt and White Pepper. For this Ramen Soup, leftover Roast Chicken is a perfect topping. Of course, it doesn’t have to be leftover Roast Chicken. You can boil Chicken in the soup, OR add pan-fried Chicken. You may wish to add Coriander instead of Spring Onion, and some green vegetable as well. Possibilities are endless.
Makes
1 Serving
Ingredients
1 serving Ramen Noodles *OR Chinese Egg Noodles
80g Leftover Roast Chicken *torn into bite-size pieces
1 Boiled Egg *cut in half
Finely chopped Spring Onion
Soup
350ml Chicken Stock *OR 350ml Water & 1 heaped teaspoon Asian Chicken Bouillon Powder
1/4 teaspoon Dashi Powder *Katsuo (Bonito) OR Kombu (Kelp)
1 tablespoon Sake (Rice Wine)
A few drops Sesame Oil
1 small clove Garlic *grated
1/2 teaspoon Salt *alter the amount to suit your taste
White Pepper as required
Method
- Place all the Soup ingredients in a small saucepan, bring to the boil, and heat for a few minutes.
- Cook Ramen Noodles (OR Chinese Egg Noodles) as instructed.
- Place the Soup in a serving bowl, drain the cooked Ramen Noodles, place into the Soup, top with Chicken, Boiled Egg and Spring Onion, and enjoy.
Leave a Reply