Step it up a bit.
Easy Chicken Miso Ramen
- 1 Tbsp. of butter
- 1 cup of corn
- 2 eggs, soft-boiled
- 2 cups of spinach
- 4 cups of chicken stock
- 2 smashed garlic cloves
- 3" thumb of ginger, sliced
- 3 chopped scallions
- 2 chicken breasts, shredded
- 2 tbsp of miso paste
- 2 servings of cooked ramen noodles
- Additional chopped scallions for garnish
- Nori for garnish
Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil two eggs and set aside. Blanch two cups of spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes. Add the chicken, simmer for 20 minutes. Remove, shred and set aside. Dissolve the miso paste in the chicken broth.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
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