Ramen facile au miso


  • Ramen noodles 120 g-0,23 lbs
  • Chicken breasts 2
  • Eggs 2
  • Spinach leaves 50 g-0,11 lbs
  • Spring onions with stems 2
  • Chicken stock cube 1
  • Sunflower oil 2 tablespoons
  • Sesame oil 1 tablespoon
  • Miso paste 1 tablespoon
  • Soy sauce 1 tablespoon
  • Butter 20 g-0,044 lbs
  • Salt pepper

Heat a pan with the butter and sunflower oil. Brown the chicken breasts over high heat, turning them over. Let the meat rest for 5 minutes and cut it into slices.
Cook the ramen in a pot of boiling salted water for the time indicated on the package. Drain.
Rinse the spinach and cook for 10 minutes in a pan of boiling salted water. Drain.
Cook the eggs for 6 minutes in a pan of boiling water. Peel them and cut them in 2.
Remove the first skin from the spring onions. Slice them and finely cut the stems.
Heat 250 ml of water in a saucepan, dilute the chicken stock cube. Add the miso paste and soy sauce, then simmer for 5 minutes.
In large bowls, distribute the chicken slices, eggs and spinach. Drizzle with miso broth. Add a drizzle of sesame oil. Garnish the bowls with the spring onions and their stems, then season with pepper. Enjoy the easy miso ramen hot.

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