Leftover Roast Chicken Ramen Soup

Name: Leftover Roast Chicken Ramen Soup
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 serving Ramen Noodles *OR Chinese Egg Noodles; 80 g Leftover Roast Chicken *torn into bite-size pieces; 1 Boiled Egg *cut in half; Finely chopped Spring Onion; 350 ml Chicken Stock *OR 350ml Water & 1 heaped teaspoon Asian Chicken Bouillon Powder; 1/4 teaspoon Dashi Powder *Katsuo (Bonito) OR Kombu (Kelp); 1 tablespoon Sake (Rice Wine); A few drops Sesame Oil; 1 small clove Garlic *grated; 1/2 teaspoon Salt *alter the amount to suit your taste; White Pepper as required

Hiroko Liston @hirokoliston

Melbourne, Australia

I love Ramen in thick and rich soup, but today I enjoyed this light and simple soup seasoned with Salt and White Pepper. For this Ramen soup, leftover Roast Chicken is a perfect topping. Of course, it doesn’t have to be leftover Roast Chicken. You can boil Chicken in the soup, OR add pan-fried Chicken. You may wish to add Coriander instead of Spring Onion, and some green vegetable as well. Possibilities are endless.

Hiroko Liston @hirokoliston

Saved

Ingredients

5 minutes

1 Serving

1serving Ramen Noodles *OR Chinese Egg Noodles
80 gLeftover Roast Chicken *torn into bite-size pieces
1Boiled Egg *cut in half
Finely chopped Spring Onion
Soup
350 mlChicken Stock *OR 350ml Water & 1 heaped teaspoon Asian Chicken Bouillon Powder
1/4 teaspoonDashi Powder *Katsuo (Bonito) OR Kombu (Kelp)
1 tablespoonSake (Rice Wine)
A fewdrops Sesame Oil
1small clove Garlic *grated
1/2 teaspoonSalt *alter the amount to suit your taste
White Pepper as required

Saved

Steps

5 minutes

1

Place all the Soup ingredients in a small saucepan, bring to the boil, and heat for a few minutes.
2

Cook Ramen Noodles (OR Chinese Egg Noodles) as instructed.
3

Place the Soup in a serving bowl, drain the cooked Ramen Noodles, place into the Soup, top with Chicken, Boiled Egg and Spring Onion, and enjoy.