Japanese Noodle Soup
A dish built around chicken stock and pork chops or 4 chicken breasts. On the table in about 20 minutes.
contains eggscontains meat
Ingredients
US
Metric
- 750ml Chicken stock
- 4 Pork chops OR 4 Chicken Breasts
- Set honey
- 3 Garlic cloves
- Soy sauce
- Worcestershire sauce
- Ginger, sliced
- Chinese 5 Spice
- 1 Red Chilli, sliced and deseeded (Optional, but recommended)
- 375g Ramen Noodles (Medium Egg Noodles work well too)
- 100g Spinach (Optional)
- 59 ml Sweetcorn (Optional)
- Sesame seeds (Optional)
- 4 Boiled Eggs (Optional)
- 1 Sheet of Dried Nori (Optional)
- Spring Onion, chopped (Optional)
Steps
- For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water.
- Bring this to the boil, then turn the heat to low and simmer for around 5 mins.
- Add a pinch of sugar and more soy sauce to taste
- Fry the pork chops until cooked (My Sticky Pork Chops recipe works really well with this dish)
- Hard boil 4 eggs.
- Cook the ramen noodles as per packet instructions.
- Strain the stock into another pan, then reheat.
- Divide ramen between 4 bowls, then top with 1 sliced pork chop, 1/4 of the spinach (if applicable) sweetcorn, and one boiled egg (halved).
- Divide the stock into the bowls, then sprinkle over sesame seeds, shredded nori and the spring onion.
Source
based.cooking (community recipes, public domain) — unlicense