How To Make Japanese Ramen Noodle Soup
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Serves:
Ingredients
- 4 packs of ramen noodles
- 1 liter of chicken broth
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of miso paste
- 2 cooked chicken breasts, sliced
- 1 cup of sliced mushrooms
- 2 green onions, sliced
- 4 soft-boiled eggs
- Nori seaweed, for garnish
- Salt and pepper, to taste
Instructions
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In a large pot, bring the chicken broth to a boil. Add the minced garlic, soy sauce, sesame oil, and miso paste. Stir well to combine.
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Reduce the heat to low and simmer the broth for 30 minutes to allow the flavors to meld together.
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While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
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In a separate pan, sauté the sliced mushrooms until they are tender. Set aside.
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Divide the cooked ramen noodles, sliced chicken breasts, sautéed mushrooms, and green onions evenly among 4 bowls.
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Ladle the hot broth over the noodles and top each bowl with a soft-boiled egg and a sprinkle of nori seaweed.
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Season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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