Simple, healthy & tasty, this chicken ramen soup. You can spice it up the way you like it and it's perfect for lunch or dinner! Even your kids will like it!
Preparation time +/- 30 minutes
Serves 4 people
400 gr Soba noodles
400 gr chicken thigh/breast (Moscow Fresh or Vkus Ville)
3 garlic cloves, cut finely
5 tablespoons light soy sauce
4 tablespoons sesame oil
1/2 teaspoon Chinese 5 spices powder
pinch chili powder
6 leaves of Bokchoi or Chinese cabbage (Metro)
chopped spring onion
3 slices of fresh ginger
black sesame seeds
1,5 liter of chicken stock sriracha sauce (Metro)
Boil the eggs until hard, rinse with cold water, peel, cut in halves and set aside.
Slice your chicken in small pieces and fry in a hot pan until cooked, with 1 garlic clove, 1 tablespoon soy sauce and 2 tablespoons sesame oil. Set aside.
Boil the noodles according to the description on the package. You can use buckwheat noodles, but don't use ordinary white white noodles as their taste is too neutral. Soba noodles only need to boil shortly and then rinse shortly with cold water. Put aside after the rinsing.
Bring the 1,5 liter of chicken stock to a boil in a large soup pan. Add the rest of the garlic, soy sauce, sesame oil, Chines 5 spices powder, chili powder, ginger & bokchoi and bring to a boil. (If you don't want is spicy for the kids, add the chili powder after serving). Lower the heat and let it boil for another 5 minutes. Taste and add a little sugar, soy sauce, salt or pepper if necessary.
Divide the noodles over 4 soup bowls, add the chicken stock with bokchoi and then add the half eggs. Garnish with a little sesame oil, sliced spring onions and black sesame seeds. Serve with sriracha sauce (spicy).