Chicken and Soy Milk Soup (or Ramen Noodles)
This is a recipe that was inspired by a dish that my Japanese friend served to me for lunch. It is great with ramen noodles. I didn't have them so I boiled some rolled oats and put them in. If you don't have chicken stock, you can use just soy milk and add chicken stock granules or cubes.
Chicken and Soy Milk Soup (or Ramen Noodles)
This is a recipe that was inspired by a dish that my Japanese friend served to me for lunch. It is great with ramen noodles. I didn't have them so I boiled some rolled oats and put them in. If you don't have chicken stock, you can use just soy milk and add chicken stock granules or cubes.
Cooking Instructions
- 1
Heat the vegetable oil in a skillet on medium heat and add the ginger. Stir fry until fragrant and add the green onions and chicken. Fry until the chicken has changed color.
- 2
Add the chicken stock and bring to boil. If you would like to add the egg, you can drop it in at this point. Cover and simmer for 2 minutes or until the egg white is cooked but the egg yolk is still raw. If you are not using the egg, proceed to 3.
- 3
Add the soy milk and heat it until it is hot. (Do not boil on high heat once you have added the soy milk as it will curdle)
- 4
Remove from heat, garnish with finely chopped green onions and sprinkle the chili oil if desired. If you are adding noodles, boil them while you are making this soup. Drain, and place it in a bowl and pour the soup over it.
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