Ramen

Ingredients

• Chicken Thigh1 medium (80 g)
• Scallion2 tablespoon (10 g)
• Ginger1 slice (3 g)
• Mung Bean Sprouts1/2 cup (45 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Pasta1/2 cup (80 g)
• Egg1 count (55 g)
• Miso1/2 teaspoon (3 g)
• Shichimi1/2 teaspoon (1 g)
• Chicken Broth1/2 cup (120 g)
• Fish Broth1/2 cup (120 g)

Instructions

1. 1

   Step 1

   Place the broth and ginger in a pot. Bring to a boil and add the chicken. Cook for 20 minutes or until chicken is tender.

2. 2

   Step 2

   Meanwhile, place water in a pot over high heat. Once boiled, add the egg and cook for 8 minutes.

3. 3

   Step 3

   Once the egg is ready, turn off, cut the cooking time with cold water, peel and set aside.

4. 4

   Step 4

   Once the chicken is done, remove and shred. Set aside.

5. 5

   Step 5

   Add the pasta to the broth and cook for 12 to 13 minutes.

6. 6

   Step 6

   Once done, add the chicken, mung bean sprouts, sesame oil, miso and shichimi. Mix together.

7. 7

   Step 7

   Add salt and serve in a soup plate. Garnish with scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ramen can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.