I made this soup a few weeks ago when my husband got a cold. Since he also likes Asian food, I thought of making him an Asian chicken soup. It’s a super simple dish to make and perfect for these colder months.
This recipe serves 2.
For the soup:
600grs of chicken, I used chicken thighs
1 white onion, sliced in half
1 piece of fresh ginger, peeled and crushed (I used a piece the size of my thumb)
3 cloves of garlic, peeled
2 ½ litters of water
5grs of dashi powder
3 tablespoons of miso, I used red miso
2 tablespoons of soy sauce
2 tablespoons of sesame oil
80grs of oyster mushrooms
100gr of broccolini
2 Spring onions, greens only
1 cup of bean sprouts
2 tablespoons of toasted sesame seeds
½ sheet of nori, cut into 2 pieces
250grs of ramen noodles
To make the soup, place 2 tablespoons of vegetable oil in a large saucepan over medium heat. Brown the chicken. Then add the onion, ginger and garlic. Add the water and let it cook for 30 minutes on medium heat.
While the stock is cooking, start making the toppings. Stir-fry the oyster mushrooms and broccolini in some sesame oil with a pinch of garlic powder and salt.
Cook the ramen noodles as instructed on the package.
Boil 2 eggs for 7 minutes. Toast the sesame seeds in a pan.
Once the 30 minutes for the stock are up, remove the chicken from the saucepan and shred it. Set aside.
Pass the stock through a sieve.
In the same empty saucepan, add the miso and dashi powder. Slowly add the stock while whisking.
To plate up, divide the ramen noodles in between two bowls. Add the shredded chicken and soup. Top with spring onions, bean sprouts, broccolini, mushrooms, eggs, sesame seeds and nori. Drizzle some chili oil and serve with extra soy sauce and sesame oil on the side.