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Chicken and Corn Ramen Noodle Soup

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Chicken and Corn Ramen Noodle Soup

with miso broth and eggs

Informations supplémentaires
30 min. | 870 kcal | easy | Family, Even better the next day | Printable version
1. Cook the chicken In a pan over medium-high heat, add a drizzle of oil. Add the chicken and break into pieces. Cook for 5-6 minutes or until lightly golden and crispy.
2. Setup Chop the garlic, the ginger and the green onions. In a small saucepan of boiling water, plunge the eggs for 7 minutes. Cool eggs in cold water. Shell the eggs and cut in half.
3. Make the broth In a pot over medium-high heat, combine the broth cube, the garlic, the ginger, the miso paste, the soy sauce and 4 2P | 6 3P cups of water. Bring to boil. Lower the heat to medium low, cover and let simmer for 10-12 minutes.
4. Cook the noodles Bring a pot of water to a boil. Seperate the noodles with your hands and cook for 60 seconds. Drain and set aside.
5. Plate your dish Drain and rinse the can of corn then add to the broth. Serve the noodles with the broth, the chicken and the eggs. Garnish with the green onions and the sesame seeds. Bon appétit!
280gGround chicken
30mlMiso Paste
195mlRamen Noodles
199mlCorn Kernels
1unitChicken Broth Cube(s)
2unitGreen Onion(s)
1unitGarlic Clove(s)
1unitGinger
30mlSoy Sauce
2unitFresh egg
10gGrilled Sesame Seeds
What you need
870 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 111g
37%
fat 24g
37%
cholesterol 406mg
135%
fiber 7g
28%
protein 52g
saturated 7g
35%
sodium 2968mg
124%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg