- 200g egg noodles, (chow mein)
- 3 stalks of scallions
- 2 cloves of garlic
- 1 handful of baby spinach
- 1 small zucchini
- 3 leaves of dried seaweed (wakame)
- 2 chicken breast
- 800ml chicken stock, (4 cups)
- 1 handful of fresh soy sprouts (optional)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 dessert spoon chilli sauce (hot)
- half lime or lemon
- coriander seeds, star anise, clove
- salt, black pepper
Dashi Ramen Recipe Directions
Boil the chicken breast in 6 glasses of water in a saucepan on low heat for 25-30 minutes. Roast the coriander seeds, star anise and cloves in a pan for 2 minutes and remove the smell. If there is a zucchini, remove it from the machine in the form of thin spaghetti or cut it very thinly. Crush the garlic by hitting it with the edge of the knife, remove the skins if they remain in one piece. Slice the spring onion vertically and put in a bowl. Cut 1 moss leaf into 2-3 pieces and arrange them on top of each other and cut equal strips 3-4 cm long and 1-2 mm wide. In a small bowl, mix olive oil, soy sauce, sesame oil and chili sauce.
Take the chickens out, lint 1 breast by hand, stretch in a bowl and set aside. To add more flavor to the chicken broth, add 2 seaweed leaves, roasted spices and garlic and boil, boil the noodles in boiling water for 6-7 minutes.
Dashi Ramen Recipe Service
In the middle of a deep bowl, add 1 cup of noodles, baby spinach, julian squash, and chicken pieces that we mohair, add 1-2 scoops of chicken stock. Add soybean sprouts, scallions, 1 slice of lime and a pinch of seaweed strips on top. Pour 1 spoon of the hot sauce you have prepared and serve.