727 kcalChicken and Miso Ramen Noodle Soup
20 min serves 2
Dairy-Free
46gprotein93gcarbs18gfat
Ingredients
- •6 oz angel hair pasta
- •1 baby carrot
- •2 hardboiled eggs
- •1 piece ginger root
- •4 cups low salt chicken stock
- •3 tbsp miso paste
- •2 sheets nori
- •1 slice onion
- •1 tbsp sesame seeds
- •1 chicken breast
- •1 spring onion
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Method
From foodista.com — read the original
- Pour the chicken stock into a suitable pot.
- Add the miso and sliced ginger and stir to mix while bringing to a simmer. Simmer for 10 minutes, stirring occasionally.
- Place the fresh angel hair pasta noodles in the bottom of the bowls uncooked; then while the soup is still hot, pour it over the noodles to a depth that just covers them.
- Arrange the chicken and vegetables carefully on top of the noodles or beside the noodles so that everything is level with the top of the soup and the arrangement is attractive.
- Carefully slide the nori into the edge of the soup only partially submerging it.
- Sprinkle the sesame seeds on top if desired and serve with soy or tamari sauce.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com