FRIJE

Instructions

• 1.   Rehydrate the mushrooms in a bowl of hot water for 10 minutes.
• 2.   In a wok, sauté the chicken cubes in a tablespoon of olive oil, then blot the excess oil with paper towels.
• 3.   Add: the green part of the onion cut into small pieces; ginger cut into thin slices; soy sauce; sake; sugar.
• 4.   Cover the meat with water without drowning it, then increase the heat to bring to a boil.
• 5.   Reduce to low heat for 25 to 30 minutes and add the mushrooms.
• 6.   In a large pot, prepare the soup:
• 7.   Heat 1.5 liters of water after adding the chicken bouillon cubes.
• 8.   Let it heat for 25 minutes, then add the miso soup mix and a pinch of chopped coriander.
• 9.   Wait 1 to 2 minutes, then add the egg and whisk.
• 10.   Let it rest.
• 11.   In another pot, prepare the ramen noodles: boil 1.5 liters of water.
• 12.   Place the ramen noodles in the boiling water for 1-2 minutes to separate them, then add the seasoning packets and let them cook for 2 minutes.
• 13.   In a large bowl, pour a base of the ramen broth, then pour the entire soup.
• 14.   Drain the ramen noodles and add them to the bowl, then add the meat and its accompaniment.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_soupe-aux-ramen_225544.aspx