Miso soup with chicken, leek, bamboo shoots and ramen noodles
4 servings
60 minutes
Miso soup with chicken, leeks, bamboo shoots, and ramen noodles is a harmony of flavors and textures born in Japanese cuisine. Hearty and warming, it combines tender chicken fillet, aromatic leeks, crunchy bamboo shoots, and chewy ramen noodles soaked in rich chicken broth. Miso paste adds depth of umami to the soup, while the addition of wakame and sesame finishes the dish with light sea notes. This soup is not only nutritious but also healthy due to its balanced combination of proteins, vegetables, and grains. It is perfect for a cozy dinner at home or for replenishing energy after a long day. In Japan, such soups often accompany traditional meals, supporting the philosophy of harmonious eating and enjoying every flavor.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Soak the seaweed in warm water for 5 minutes and chop. In a pot, bring the broth to a boil and add the miso paste, mixing well. Cover and remove from heat.
- Ramen noodles: 250 g
- Wakame seaweed: 0.3 glass
- Chicken broth: 1 l
- Miso paste: 110 g
2
Cut the chicken into diagonal strips and mix with egg, corn flour, salt, and pepper.
- Chicken breast fillet: 150 g
- Chicken egg: 1 piece
- Cornmeal: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
3
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Sauté minced garlic for 5 seconds, then add chicken, grated carrot, sliced leek, and bean sprouts. Stir-fry for 3-4 minutes. Then add 1 teaspoon of salt, sugar, and soy sauce, and cook for another minute.
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Chicken breast fillet: 150 g
- Carrot: 1 piece
- Leek: 0.5 stem
- Bean sprouts: 0.3 glass
- Salt: to taste
- Sugar: 2 teaspoons
- Light soy sauce: 2 tablespoons
4
Divide the noodles into 2 bowls and pour broth over them. Top with vegetables, bamboo shoots, wakame, and sprinkle with sesame.
- Ramen noodles: 250 g
- Chicken broth: 1 l
- Canned bamboo shoots: 12 pieces
- Wakame seaweed: 0.3 glass
- Sesame seeds: 1 teaspoon