Homemade Chicken and Ramen

Packed with noodles, this popular Japanese soup makes a comforting lunch. The soft boiled egg on top adds a wonderful richness

INGREDIENTS
4 cups (1 L) chicken broth

2 tbsp (30 mL) miso

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) rice wine vinegar

1 clove garlic, minced

1 tbsp (15 mL) fresh gingerroot, minced

1 carrot, shredded or cut into matchsticks

1/4 lb (0.2 kg)shiitake mushrooms, stems removed and sliced

2 packages instant ramen noodles (each 85 g)

4 soft boiled eggs, peeled and halved

2 green onions, thinly sliced diagonally

1 sheet nori, toasted and torn

DIRECTIONS

ONE: In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes. 

TWO: Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.

THREE: Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls. 

FOUR: Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft boiled egg; garnish with green onions and nori.