Miso Soup with Chicken, Leeks, Bamboo Shoots, and Ramen Noodles
Soups • Japanese
Description
Miso soup with chicken, leeks, bamboo shoots, and ramen noodles
Ingredients
- Udon Noodles 10 oz
- Miso Paste 5 oz
- Chicken Broth 0 qt
- Chicken fillet 5 oz
- Chicken Egg 1 piece
- Corn Flour for Polenta 1 tablespoon
- Salt to taste
- White Pepper (whole) to taste
- Garlic 2 cloves
- Vegetable Oil 2 tablespoons
- Carrot 1 piece
- Leek ½ stalk
- Peanut Sprouts ¼ cup
- Sugar 2 teaspoons
- Soy Sauce 2 tablespoons
- Bamboo shoots 12 pieces
- Wakame Seaweed ¼ cup
- Toasted Sesame 1 teaspoon
Step-by-Step Guide
Step 1
Cook the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Soak the seaweed in warm water for 5 minutes and chop. In a pot, bring the broth to a boil and add the miso paste, stirring well. Cover and remove from heat.
Step 2
Slice the chicken diagonally into strips and mix with the egg, corn flour, salt, and pepper.
Step 3
Heat a wok over medium heat for 1-2 minutes until smoking and add the vegetable oil. Sauté the minced garlic for 5 seconds, then add the chicken, grated carrot, chopped leek, and bean sprouts. Stir-fry for 3-4 minutes. Then add 1 teaspoon of salt, sugar, and soy sauce and cook for another minute.
Step 4
Divide the noodles into 2 bowls and pour the broth over them. Top with the vegetables, bamboo shoots, wakame, and sprinkle with sesame seeds.
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