| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Butter
- 1 cup Corn
- 2 Eggs soft-boiled
- 2 cups Spinach
- 4 cups Chicken Stock
- 2 Garlic Cloves smashed
- 3 inch Ginger sliced
- 3 Spring Onions chopped
- 2 Chicken Breast Fillet shredded
- 2 tablespoons Miso Paste
- 2 serves Ramen Noodles cooked
- Spring Onions additional chopped, for garnish
- Nori for garnish
Ingredients
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Instructions
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch 2 cups of spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes. Add the chicken, simmer for 20 minutes. Remove, shred and set aside. Dissolve the miso paste in the chicken broth.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori. Enjoy!
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