Monsoon is approaching here in the Philippines….. In that instance I can’t able take a photo shoot outdoor. So I spend more time at home and do some cleaning and of course my beloved part…. cooking. Since its raining, Hot soup its good to comfort my day. And I wanna share this recipe with you guys. ENJOY……
For the stock:
- 3 cups of chicken stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 2 chinese five spice
- 1 tsp white sugar
- 2 slices of ginger
- 200g ramen noodles
- 400g sliced cooked chicken breast (marinate in soy sauce and garlic)
- 100g baby english spinach leaves or bok choy (young pechay)
- 2 hard-boiled eggs, peeled and halved
- 1 sheet of sliced nori seaweed paper
- sprinkle of sesame seeds
- sliced green spring onions
- Japanese fish cake
- Slice and fry the chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
- In the pot of boiling water, cook the ramen noodles for 5 min then strain.
- In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your desired. If it is too salty add some sugar, add more soy s if you prefer it saltier.
- Divide the noodles into 4 soup bowls. Arrange the chicken on top of the noodles, along with the Bok choy, half egg, and Garnish each.
- Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
- Nori shavings each, spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.