My take on a chicken ramen. I used our Sunday roast carcass to make some bone broth and used that as my base (recipe for bone broth is on here).
*You will need 2 hard boiled eggs (shell removed) per person (I used 6)
1 litre Chicken stock (see previous recipes on here for stock recipe)
Leftover chicken from roast (or chicken thighs 1 to 2 per person – roasted and shredded).
1 tablespoon of miso paste
500g of green vegetables. I used green beans, kale, broccoli.
3 large radishes finely sliced
3 spring onions finely sliced
1 small red chilli
1 pkt of zero carb noodles – or zoodles
*recipe for egg marinade
Clove of garlic crushed
Ginger – I used pre-crushed ginger 1 tablespoon
200ml reduced carb Soy sauce
*Take all the above ingredients and bring to the boil. Now leave to cool; once cooled take the cooled shelled eggs (keep them whole – do not half) and place in an air tight container with the cooled soy mix. Make sure eggs are covered with liquid, and then seal with lid. Set aside in fridge for several hours. When ready to serve your ramen, remove from liquid (discard liquid) and cut in half.
Now to the ramen. Put the chicken stock in a large saucepan and add the miso paste. Bring to the boil. Once boiling, turn down and add the vegetables, cooked chicken, noodles. Just cook the vegetables until al dente- not soggy.
In your serving bowls, arrange the halved eggs, divide the chicken, noodles, vegetables and stock into the bowls and top with the slices of radish, spring onions and chilli. Squeeze in the fresh lime and a splash of soy sauce – now you’re ready to go!!
If the soy eggs sounds too faffy for you, just use hard boiled eggs and miss this bit out. The soy mix does make the eggs taste great but not essential.