Ramen

Zutaten

8oz shiitake mushrooms

1.5t vegetable Better than Bouillon

1.5t chicken Better than Bouillon

3T soy sauce (low sodium)

2T rice vinegar

2-4 scallions

2T minced ginger

1T minced garlic

1 package fresh ramen (11oz)

3T white miso paste

6 softboiled eggs

1T garlic chili paste

Chicken:

1.5lb boneless skinless chicken thighs, salted and peppered

Glaze:

• 3T brown sugar

• 2t minced ginger

• 1t minced garlic

• 4T soy sauce

Anweisungen

1. Clean veggies, slice mushrooms, slice and separate scallions

2. Softboil eggs: add water to pot, bring to boil. Gently place eggs in boiling water, 7.5 minutes, then remove into cold water. Peel and slice when ready to serve.

3. In biggest pot, cook chicken thighs on medium high in 2T neutral oil. Remove and set in bowl - keep fat

4. Add mushrooms, cook down in fond as desired (we started with ~4 min). Add scallion whites, ginger and cook ~2 more min. Stir in garlic, cook ~30s more.

5. Add 5 cups hot water, bouillon, soy sauce, rice vinegar, miso paste, chili paste, and excess chicken fat. Simmer ~10 minutes. Taste often and adjust!

6. Add noodles (reserve 1/2 for leftovers!) for ~30s. Top and serve.