Day 3: Easy Chicken Ramen Soup
It will only take you 30 minutes to make this flavorful broth with chicken and noodles.
A perfect meal for the weekend
Is there anything as good as a delicious ramen soup? This is the 3th recipe in EAT’s one week dinner menu. It is made by Norwegian chef Lise Finckenhagen and aligns with EAT-Lancet’s Planetary Health Diet.
Prep Time:
5m
Cook Time:
30m
Serves:
4
Ingredients:
Chicken Ramen Broth
- 1 tbsp sesame oil
- 1 tbsp ginger, grated
- 1 tbsp garlic, grated
- 1½ liters chicken stock
- 3 tbsp soy sauce
Chicken Ramen Ingredients
- 250 g whole wheat noodles
- 100 g carrots
- 100 g kale
- 4 spring onions, thinly sliced
- 400 g chicken breast, fried or steamed
- 4 eggs, soft-boiled
- Dried chili powder
- Sesame seeds
- 1 sushi sheet (nori) in pieces or strips
- Chili sauce
Preparation:
1.
Fry the ginger and garlic with 2 teaspoons of sesame oil over a medium heat in a saucepan.
2.
Add the chicken stock and bring to a boil.
3.
Add soy sauce (to taste) and the rest of the sesame oil.
4.
Cook the noodles as described on the pack.
5.
Wash the carrot and cut into thin strips. Wash the kale and tear into fairly small pieces (perhaps rubbing them a little between your hands to soften the leaves). Thinly slice the spring onions, and tear or cut the chicken into appropriately-sized pieces or slices.
6.
Dish out the noodles and add the carrot, kale, spring onions and chicken.
7.
Pour over the steaming hot soup and top with a soft-boiled egg cut into two.
8.
Sprinkle the dried chili flakes, sesame seeds and pieces or strips of nori over each bowl.
9.
Serve immediately, perhaps with a little chili sauce on the side (so that each person can season the soup as they want).
10.
The dish can easily be made vegetarian by replacing the chicken stock with vegetable broth, and by replacing the chicken with tofu, tempeh or seitan. Have fun with it!
