About the Food
The combination of Sago Noodles, chicken, and various spices, topped with Edashi Edamame, creates a delicious and healthy Miso Chicken Ramen with a gluten-free twist.
Ingredients
- Sago Noodles – 250 grams
- Chicken – 250 grams
- Edashi Edamame – 30 grams
- Salt – ¼ tsp
- Pepper – ¼ tsp
- Powdered Broth – ¼ tsp
- Sesame Oil – 1 tsp
- Oyster Sauce – ½ tsp
- Green Onions – 10 grams
- Miso Paste – 1 tbsp
- Chicken Broth – 200 ml
- Milk – 250 ml
- Mushroom Broth – ¼ tsp
Preparation Steps
- Prepare the marinade by mixing sesame oil with salt, pepper, and powdered broth. Set aside.
- Wash and clean the chicken, then marinate it for 1 hour.
- Grill the chicken over medium heat until cooked evenly. Set aside.
- Sauté sliced onions until fragrant.
- Add miso paste and sauté again until fragrant.
- Pour in chicken broth and milk, then stir until well combined.
- Add mushroom broth and stir again until well mixed, then cook until it boils. Set aside.
- Boil the sago noodles in boiling water for 10-20 seconds, then remove, rinse with cold water, and add a little oil. Stir well to prevent sticking.
- Place the sago noodles in a bowl, then pour the ramen broth over it until the bowl is full.
- Add grilled chicken, boiled egg, sliced carrots, edamame, and seaweed as desired.
- Miso Chicken Ramen is ready to serve.