Ramen noodle soup is a soup that fills and yet is very light. That way it's perfect for summer evenings dinner parties where you want to serve a quick meal.
I'm not a salad person. When I think I need to watch out on my food and eat more healthy, then a salad is the first "healthy" food that pops up in my mind. And that is not very attracting to me. Yes, I think a pretty good salad with beef strips, tasty bacon, smoked chicken, a flavorful dressing, nuts and so on, and then 50-50 (not too much lettuce) is great and delicious, but because I just keep adding good things, it will be a less healthy.
A soup is always great
And in that sense I envy people who can enjoy a delicious salad without all the additives. But what I do enjoy and where you can also add a lot of vegetables and is healthy, is a delicious soup. There are few soups that I don't like. And whether it be for lunch or dinner: Soup is always delicious.
Just adding vegetables and season with herbs I can enjoy every soup. Yes, I am a real soup addict.
A delicious Ramen soup
And therefore today this delicious Ramen. Ramen is a noodle soup and this recipe the Ramen is stuffed with chicken, ginger, oriental spices and egg. Good for lunch or evening meals. Perfect in summer if you want to serve dinner fast and eat light or in the winter when the spices will heat you up. Yes these Ramen can be served at any time!
💭 Top tips
- Rinse the hot eggs under cold running water, that way they're easier to peel.
- If you'd rather eat vegetarian, replace the stock with vegetable stock and replace the chicken with 150 grams shiitake.
- To keep the vegetables as crisp as possible, add them raw in your soup bowl and then pour the stock on top.
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Ramen noodle soup
- 250 grams chicken breast
- 4 eggs size L
- 2 tablespoons water
- 4 tablespoons soy sauce Japanese
- ½ clove garlic
- ½ teaspoon sesame oil
- 2 teaspoon mirin
- ½ teaspoon ginger fresh, grated
- 1500 ml chicken stock
- 2 teaspoons 5 spice powder
- 300 grams udon noodles
- 150 grams bean sprouts
- 300 grams bok choy sliced in small strips
- Bring a pan with water to the boil.
- Cut the chicken into small pieces and poach for 5 minutes (or until done in the water.
- Remove chicken with a slotted spoon and drain.
- Boil the eggs in the same water for 8 minutes.
- Rinse with cold water and peel them.
- Cook the noodles according to package directions until they are al dente.
- In a saucepan bring your water, soy sauce, garlic, sesame oil, mirin and fresh grated ginger to a boil.
- Simmer until a syrup is formed.
- Add chicken stock, chicken, five-spice powder and to the syrup.
- Bring to the boil and simmer for 15 minutes.
- Put the bok choy, bean sprouts and noodles in the soup bowls.
- Pour the soup into the bowls.
- Halve the eggs and put in each bowl two halves.
- Serve immediately