Chicken ramen green vegetables egg and miso broth
A homemade ramen with miso broth, chicken and green vegetables, comforting and scented with turmeric to soothe the body.
2 servings· 20 min· lunch
Benefits
- • Hot broth is good for digestion and microbiota
- • Chicken provides protein for energy and satiety
- • Green vegetables provide fiber and antioxidants, which help reduce hormones and inflammation
- • Eggs provide protein and choline, which are important for the brain and hormones
- • Turmeric has anti-inflammatory properties
- • This meal is comforting, balanced and nutritious
Preparation
Ingredients
- • 200 grams ramen or soba noodles
- • 1 liter chicken or miso stock
- • 160 grams cooked shredded chicken
- • 2 eggs
- • 1 carrot
- • 2 handfuls kale or spinach
- • 2 spring onions
- • 1 teaspoon turmeric
- • 1 teaspoon soy sauce
- • 1 teaspoon sesame oil
- • 1 pinch salt
- • 1 pinch chili pepper or chili oil (optional)
Method
- 1.Cook the eggs for 6 minutes in boiling water, then cool in cold water
- 2.Heat the stock in a saucepan
- 3.Add turmeric and soy sauce
- 4.Cut the carrot into thin strips
- 5.Chop the spring onions
- 6.Add the carrot, kale and chicken to the stock and cook for a few minutes
- 7.Cook noodles in boiling water, then drain
- 8.Place the noodles in a bowl, then pour in the broth with the vegetables and chicken
- 9.Cut the eggs in half and add to the bowl
- 10.Add a drizzle of sesame oil and a sprinkle of chilli pepper before serving