Japanese Chicken Ramen Soup
Soup
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This Japanese chicken ramen soup from the Thermomix® is a healthy and lactose-free main course with ginger, garlic, mushrooms, spring onions and eggs. Preparation with the Thermomix® takes a total of 50 minutes, with an active working time of around 30 minutes. The recipe is designed for 4 portions and is ideal for light, Asian-inspired cuisine. Perfect as a warming soup for the whole family.
Ingredients (14 ingredients)
-
2 cm Ginger
-
3 Zehen Garlic
-
200 g Mushrooms
-
3 Spring onions
-
4 Eggs
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250 g Ramen noodles
-
2 EL Sesame oil
-
2 l Chicken broth
-
2 EL Miso paste
-
4 EL Soy sauce
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1 Chicken breast fillet
-
1 TL Sesame oil
-
2 EL Soy sauce
-
50 ml Chicken broth
Preparation (7 steps)
Chop ginger and garlic
Add 2 cm of ginger and 3 cloves of garlic to the mixing bowl and chop for 3 sec./level 5.
Prepare mushrooms and spring onions
Quarter 200 g of mushrooms and cut 3 spring onions into rings.
Boil eggs
Boil eggs in sufficient boiling water for 6 minutes until soft-boiled, then place in ice water.
Cook noodles
Cook 250 g of ramen noodles in boiling water according to the package instructions and drain.
Prepare and bake chicken
Brush 1 chicken breast fillet with 1 tsp of sesame oil, salt and pepper. Place in a baking dish, add 2 tbsp of soy sauce and 50 ml of chicken broth. Bake for 20 minutes at 160 degrees convection and cut into slices.
Cook soup
Add 2 tbsp of sesame oil to the mixing bowl and heat for 2 min./120°C/level 1. Add ginger and garlic and sauté for 1 min./120°C/level 1. Add mushrooms and sauté for 3 min./120°C/Reverse/Gentle stir setting. Add 2 liters of chicken broth, bring to the boil for 5 min./100°C/level 1. Add 2-3 tbsp of miso paste and 4 tbsp of soy sauce and stir in for 1 min./100°C/level 1.
Arrange
Divide ramen noodles into bowls and pour soup over them. Garnish with halved eggs, chicken and spring onions.
Finished cooking? Great! 🎉
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