Ramen soup recipe with chicken, egg and spinach

Roughly pound star anise, cardamom, coriander and pepper in a mortar and fry in a pan without fat over medium heat until fragrant. Add 2 liters of cold water. Add the chicken legs. Wash the ginger and cut it into thin slices without peeling it. Cut the onion into quarters. Add the ginger, onion, bay leaf and 1 tablespoon of salt to a saucepan and bring to a boil, then reduce the heat and simmer the chicken thighs for 50 minutes, until the meat comes away easily from the bone.

Meanwhile, break the eggs and cook in boiling water for 6-8 minutes, drain, rinse and clean thoroughly. Peel and wash the onion, cut into wafer-thin rings. Fry the sesame in a frying pan without fat over medium heat until light brown, let cool.

Clean the spinach, rinse thoroughly in a large amount of cold water and discard in a colander. Finely chop the garlic. Heat the sesame oil in a saucepan, fry the garlic until transparent, add the spinach, fry for 2-3 minutes and let it fry. Divide the spinach among 4 soup bowls.

Remove the chicken thighs from the broth, rub the broth through a fine sieve. Allow the legs to cool slightly, separate the meat from the bones, remove the skin and cartilage. Tear larger pieces of meat into smaller pieces with your fingers.

Cook ramen noodles in salted water until al dente (homemade noodles about 2 minutes, store-bought noodles according to package directions). Pour the noodles into a colander, dry briefly and divide into soup bowls.

Boil chicken broth. Clean and wash the chili pepper, cut into thin rings or strips, removing the seeds. Season the broth with chili, soy sauce, fish sauce and lime juice. Heat the chicken in the broth. Pour the meat and broth into bowls. Cut the boiled eggs in half and add 2 halves to each soup. Sprinkle the soup with sesame seeds and spring onions and serve immediately.

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