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Chicken and Corn Ramen Noodle Soup

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Chicken and Corn Ramen Noodle Soup

with miso broth and hard boiled eggs

Informations supplémentaires
30 min. | 870 kcal | easy | Favorite | Printable version
1. Cook the chicken In a pan over medium-high heat, add a drizzle of olive 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. Cut the eggs 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, cover and let simmer for 10-12 minutes.
4. Cook the noodles Bring a pot of water to a boil. Add the noodles and cook for 60 seconds. Drain and set aside.
5. Plate your dish Drain and rinse the can of corn. Serve the noodles with the broth, the corn, the chicken and the eggs. Garnish with the green onions and the sesame seeds. Bon appétit!
280gGround chicken
30mlMiso Paste
195gRamen Noodles
200mlCorn Kernels
1unitChicken Broth Cube(s)
2unitGreen Onion(s)
1unitGarlic Clove(s)
1unitGinger
30mlSoy Sauce
2unitEgg
10gGrilled Sesame Seeds
What you need Pots, strainer, pan.
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