Miso Ramen Noodle Soup with Crispy Chicken

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 13 hrs 15 mins
Course Soup
Cuisine European
Servings (Default: 3)

Ingredients

For the broth:

  • 1 liter chicken broth

For the seasoning: (tare)

  • 20 g iner root
  • 50 ml sake
  • 1 tablespoon mirin
  • 100 g miso paste, liht or dark

For the meat:

  • 500 g chicken breast fillet (s)
  • 2 teaspoons paprika powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt and pepper
  • Teaspoon oregano
  • 1 teaspoon thyme
  • 100 g flour
  • 1 egg (s)
  • 1 packet panko or other Japanese breadcrumbs

Also:

  • 2 liters oil for deep-frying
  • 1 packet ramen noodles

For the topping:

  • 3 egg (s)
  • soy sauce
  • some mirin

Optional:

  • nori sheet
  • spring onion (noun)
  • Sesame, black and white
  • Sauce (e.g. Sweet Chili, Yakisoba) for the meat
Miso Ramen Noodle Soup with Crispy Chicken
Miso Ramen Noodle Soup with Crispy Chicken

Instructions

  1. First bring 1 liter of strong chicken stock to a boil in a saucepan.
  2. Prepare the so-called tare in another saucepan. To do this, cut the ginger into small pieces, add the sake, mirin and light or dark miso paste, mix and bring to the boil. Set aside and strain through a sieve to make it finer.
  3. Build a breading line for the chicken. Mix the flour with paprika powder, garlic powder, chili powder, pepper, salt and optionally oregano / thyme in a plate. Beat the egg in another plate and whisk. Put the panko or breadcrumbs of your choice in the last plate. Roll the chicken in the flour, then in the egg and finally in the breadcrumbs.
  4. Fill a pan or wok or deep fryer with oil. As soon as the oil is hot, fry the chicken until golden brown. Then let it rest for about 5 minutes.
  5. Put the ramen noodles in the saucepan with the chicken stock and cook according to the instructions on the packet.
  6. Meanwhile, prepare the eggs as a topping. To do this, boil the eggs as you like and then place them in ice water and peel them.
  7. Put in a marinade consisting of a little soy sauce, mirin and water. Alternatively, place the eggs 12 - 48 in a freezer bag and in the refrigerator.
  8. When everything is ready add the tare to the chicken broth and serve the ramen noodle soup. For the toppings, cut the meat into bite-sized pieces and halve the eggs.
  9. If desired, the following toppings can also be used:
  10. Sauce for the meat (sweet chilli, yakisoba, nori leaves, finely chopped spring onions, black and white sesame seeds or anything you like.

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