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Categories:
eggs unsalted butter sweet corn olive oil fresh spinach chicken red miso Ramen noodles chicken green onions sesame oil
Viewed: 18 - Published at: 2 years agoIngredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup sweet corn
- 1 tablespoon olive oil
- 8 ounces fresh spinach
- 1 quart chicken stock
- 1 teaspoon red miso
- 6 ounces ramen noodles
- 6 ounces cooked chicken
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil, for drizzling
Method
- Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it's barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
- Heat the chicken stock just until it's boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes - or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs - cut in half.
