Ramen Noodle Soup.
Semi homemade ramen noodles in a savory chicken broth topped with Napa cabbage, shredded chicken and fresh chives.
Servings: 6
Ingredients
- 6 bone in chicken thighs
- 9 cloves garlic peeled and leave whole.
- 1 whole white onion peeled and leave whole.
- 36 grams of fresh ginger peeled and leave whole.
- 1.5 tsp salt
- 1 tsp pepper
- 8 cups water
- 4 grams of rock sugar
- 2 cups chicken broth
- 4 tsp fish sauce
- 1 tsp granulated chicken flavor soup mix
- 2 leaves of Napa cabbage cut into thin strips for the topping.
- 6 rice ramen noodle cakes
- 2 stalks fresh chives or green onion chopped for the topping.
Instructions
Instructions for the broth:
- Sprinkle salt onto the chicken thighs and give it a rub. Then use warm water to rinse the salt off and pat to dry.
- In a pot, combine the chicken thighs, cloves of garlic, white onion, ginger, salt, pepper and water. Cook with the pot uncovered until the chicken is cooked through.
- If you see foam on the top, remove it using a spoon. This will make the broth look clearer and taste better.
- After the chicken is cooked, add in chicken broth...
- rock sugar...
- fish sauce...
- granulated chicken flavor soup mix and mix well.
- Remove the pieces of chicken from the broth, shred and set it aside.
Instructions for cooking the noodles:
- Fill a separate pot with 1 tablespoon salt and water. Bring the pot to a boil.
- Add in the noodles and let the noodles cook until tender.
- Drain the cooked noodles into a colander and rinse with cold water and set aside.
Instructions for assembling the ramen noodles soup:
- Place the cooked noodles in a bowl.
- Add the homemade broth to the noodles...
- Place shredded chicken, strips of Napa cabbage, chopped green onions, or the vegetable of your choice on top and enjoy!!!