Ramen

Use BBQ Leftovers chicken skewers for this

Category: Soups, Stews and Chili

Cuisine: Asian

Ready in 45 minutes

by eske

Ingredients

120 g soya sauce

120 g scallions

30 g grated ginger

30 g garlic minced

5 g baking soda

85 g shiitake mushrooms

sushi seaweed rolls

50 g mirin if available - use more soy if not

50 g white miso if available - use more soy if not

2 carrots

1 leek

2 cellary

1 liter chicken stock

1 Chili pepper

noodles

2 bbq chicken skewer leftovers

3 soft boiled eggs

crushed nuts

Directions

dice veg, saute in Instapot for 3 mins add ginger , chili and garlic add baking soda, seaweed rolls, mirin miso and stock check seasoning pressure cook 40 mins strain broth to pot - bring to simmer add mushrooms - simmer 2 mins boil noodles finely slick chicken bbq skewers soft boil eggs make up bowl - add noodles, broth, egg, finely chopped scallions crushed nuts

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