Hi There!
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……
Ingredients
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
For Toppings:
- 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
For Garnish:
- 1 sheet of sliced nori seaweed paper
- sprinkle of sesame seeds
- sliced green spring onions
- Japanese fish cake
Method:
- 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.
Enjoy your day Everyone! And please be safe always.
LOVE & KISS,
Rechel
