Rich Chicken Baitang Ramen with Thick Soup

Name: Rich Chicken Baitang Ramen with Thick Soup
Yield: 2 servings
Cuisine: American
Ingredients: 400 ml Rich chicken baitang soup; 400 ml Water; 1 tbsp ★Grated ginger; 1 tbsp ★Grated garlic; 1 tbsp ★Soy sauce; 1 tbsp ★Sesame oil; 1 tsp ★Salt; 2 portions Noodles; 1 steamed chicken, bok choy, pickled bamboo shoots, etc Your favourite toppings; 1 if serving cold, add mizuna

cookpad.japan @cookpad_jp

I had made "thick white chicken soup, and wanted to try using it in a variety of dishes, not just for hot pots, so I came up with this recipe.

When you are eating cold noodles, add a little bit more salt. It will accentuate the flavour.
If you drizzle this with chili oil, it becomes 'Tantan noodles' and is even more delicious. Recipe by hirokoh

I had made "thick white chicken soup, and wanted to try using it in a variety of dishes, not just for hot pots, so I came up with this recipe.

cookpad.japan @cookpad_jp

I had made "thick white chicken soup, and wanted to try using it in a variety of dishes, not just for hot pots, so I came up with this recipe.

Saved

Ingredients

2 servings

400 mlRich chicken baitang soup
400 mlWater
1 tbsp★Grated ginger
1 tbsp★Grated garlic
1 tbsp★Soy sauce
1 tbsp★Sesame oil
1 tsp★Salt
2portions Noodles
1steamed chicken, bok choy, pickled bamboo shoots, etc Your favourite toppings
1if serving cold, add mizuna

Saved

Steps

1

Add the white chicken soup, water, and ★ ingredients into a pot, turn on the heat, and bring to a boil.
2

Boil noodles in a different pot. Drain the excess water, transfer to a bowl, pour in the soup, add with toppings, and it's done.
3

Cold noodles are delicious for summer. You can boil the soup and chill it, but if you don't have time, you don't need to warm it up.