Ramen Chicken Noodle Soup Food

EASY CHICKEN-RAMEN SOUP

Steps:

• In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
• Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
• Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
• Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
• Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
• Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!

CHICKEN RAMEN SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
• Add chicken and soy sauce and simmer for 1 hour.
• Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
• To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

RAMEN CHICKEN NOODLE SOUP

Steps:

• Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

RAMEN CHICKEN SOUP

Steps:

• In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
• Break up noodles.
• Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
• Stir in chicken and heat through.
• Ladle into bowls; sprinkle with almonds and serve.

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.