Ramen noodles came originally to Japan from China. Since then, wonderful, unique Japanese versions of this hearty dish were created.
|
|
طريقه التحضير |
|
 |
Parboil chicken breast in a saucepan with enough amount of water. |
|
|
Reduce heat, place a lid cover pan to cover. |
|
|
Cook for half an hour. |
|
|
Meanwhile, place ramen noodles in a saucepan with 6 c. boiling water, until soften. Drain noodles and rinse with cold water. |
|
|
Distribute noodles evenly into four bowls |
|
|
When the 30-minutes-cooking-time passes, remove from chicken heat. |
|
|
Transfer into a small bowl. Allow to cool. |
|
|
When cooled, use your fingers to slice chicken thinly into strips |
|
|
Instant ramen noodles take about 2 1/2 to 3 minutes to soften, while fresh-dried noodles take 5 to 6 minutes. |
|
|
Distribute chicken strips evenly on top of the noodles in the four bowls. |
|
|
Place chicken or vegetable broth and ginger root in a separate cooking pan and cook for 10 minutes. |
|
|
Remove chicken from heat and discard ginger. |
|
|
Keep broth over low to medium heat. |
|
|
Place miso in a separate small bowl. Spoon a small amount of the heated broth into the bowl. Stir thoroughly. |
|
|
Add mixture to the saucepan. |
|
|
Add soy sauce and seasoning. |
|
|
Serve noodle soup into bowls. |
|
|
Chop scallions thinly into rounds. |
|
|
Sprinkle with scallion rounds. Serve. |
|
|
|
|
المقادير
