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10-minute Japanese chicken ramen

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Recipe may contain gluten, soy, sesame, wheat and lactose.

No need to buy anything extravagant for this last-minute soup! After a raid of the fridge and pantry, any vegetables and noodles you have on hand will work perfectly.

8 Ingredients


  • 30g packet S&B Japanese Instant Aka Miso Soup

  • 375ml (1 1/2 cups) Massel Vegetable Liquid Stock

  • 3cm piece ginger, peeled, cut into matchsticks

  • 150g (1 cup) podded frozen edamame

  • 4 x 120g ramen noodle cakes

  • 2 barbecued chicken breasts

  • Sesame seeds, toasted, to serve

  • Gourmet Garden Lightly Dried Chilli, to serve

3 Method Steps


  • Step 1

    Put the kettle on. While the kettle boils, empty the 3 sachets of miso soup

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    (30g packet S&B Japanese Instant Aka Miso Soup) into a large saucepan. Add the stock (375ml (1 1/2 cups) Massel Vegetable Liquid Stock), ginger (3cm piece ginger, peeled, cut into matchsticks) and 500ml (2 cups) tap water. Cover. Bring to boil over high heat. Add the edamame (150g (1 cup) podded frozen edamame) and cook for 2 minutes or until just tender.


  • Step 2

    While the stock mixture comes to the boil, fill a large stockpot one-quarter of the way with tap water. Cover. Pour the water from the kettle into the stockpot. Cover and bring back to the boil. Add the noodles (4 x 120g ramen noodle cakes) and cook for 2 minutes or until just tender. Drain.

  • Step 3

    Thinly slice the chicken breast (2 barbecued chicken breasts). Divide the noodles among serving bowls. Ladle the soup mixture over the noodles. Top with the sliced chicken and sprinkle with sesame seeds (Sesame seeds, toasted, to serve) and chilli (Gourmet Garden Lightly Dried Chilli, to serve).
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Nutritional Information

Per serving

  • 839

  • 3511 kj

  • 35.2g

  • 13.7g

  • 12g

  • 46.9g

  • 77.6g

All quantities above are averages

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