Chicken miso soup
Description
A hearty first course. Miso paste is a product rich in trace elements, vitamins, and many other biologically active compounds, possessing a distinct salty flavor and unique aroma. Japanese researcher T. Aizuki wrote in his book "Physical Health and Nutrition": "I believe that miso belongs to the highest class of remedies that help prevent illness and strengthen the body through regular consumption." To preserve miso's beneficial properties, the paste should not be boiled, and dishes containing miso should not be reheated. Serve immediately in bowls and enjoy.
Instructions
- 1
Step 1
Boil a strong chicken broth. Strain it and bring to a boil again. Add miso paste to the broth, mix well, and remove from heat. Keep the broth hot.
- 2
Step 2
Heat the oil in a wok or frying pan. Add the finely chopped garlic and ginger. Stir quickly.
- 3
Step 3
Immediately add the chicken fillet to the pan, cut into small diagonal strips. Add sugar and mix. Quickly fry until golden.
- 4
Step 4
Place the carrots and onions, thinly sliced into strips, on top. Mix, pour soy sauce over, and mix again. Heat for a couple of minutes.
- 5
Step 5
Meanwhile, cook the ramen noodles according to the package instructions. Drain in a colander and let the water drain off.
- 6
Step 6
Place the noodles into deep bowls, then top with chicken and vegetables. Add the nori seaweed, cut into wide strips. It's convenient to cut them with scissors. If desired, the seaweed can be soaked for 5–10 minutes in warm broth.
- 7
Step 7
Pour hot broth into the bowls. Add half a hard-boiled egg to each and sprinkle with green onions. If available, add tofu cubes and serve immediately.