Teriyaki Chicken Ramen Noodle soup

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

500 g chicken thighs

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 cup teriyaki sauce (150g)

6 cups chicken broth (1.4L)

3 cloves Garlic

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp mirin

1 tsp chilli oil

2 tsp miso paste

1/2 cup coconut milk (120ml)

1 tsp cooking oil

2 eggs

3 spring onions

Pak Choi

2 tsp Chili oil

1 tsp Sesame seeds

400 g Ramen noodles

步骤

Start by marinating the chicken thighs in a mixture of light and dark soy sauces. Set aside to marinate while you prepare the broth and toppings.

As the chicken marinates, prep your toppings. Chop the spring onions, rinse and trim the pak choi, and prepare the ramen eggs. For perfectly soft-boiled eggs, cook them in boiling water for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop the cooking process.

In a large pot on medium heat, heat a teaspoon of cooking oil and sauté minced garlic for roughly 1 minute until fragrant. Stir in the miso paste, light and dark soy sauces, chili oil, and mirin, allowing the flavors to meld together.

Pour in the coconut milk, then pour in the chicken broth. Turn the mixture down to the lowest heat and let simmer while you cook the chicken teriyaki thighs.

Heat a large pan over high heat and sear the marinated chicken thighs for 3-4 minutes on each side until they are charred and caramelized.

Pour in the teriyaki sauce and let it thicken, coating the chicken in a sticky, flavorful glaze. Remove from heat and slice the chicken for serving.

Cook the ramen noodles according to package instructions. During the last 2-3 minutes of cooking, add the pak choi to the boiling water to quickly cook it. Drain and divide the noodles and pak choi among your serving bowls.

Ladle the hot broth over the noodles and pak choi. Arrange the sliced teriyaki chicken on top, along with half a soft boiled egg. Garnish with chopped spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.

营养

• 卡路里: 734 kcal
• 总脂肪: 18.1 g
• 总碳水化合物: 84.3 g
• 蛋白质: 58.3 g