Ramens soup with chicken thigh fillets
- Category: Chicken thigh fillet
- Cuisine: Appetizer / Main course
Ingredients
4 small portions, 2 normal servings
Ramens soup:
• 4 thigh fillets of Bjäre chicken
• 2 dl fresh mushrooms
• 1 clove of garlic
• 2 tbsp butter
• 0.5 liters chicken stock (Bjärekycklingfond or equivalent, not concentrated high-quality stock)
• 1 tbsp apple cider vinegar
• 1 tbsp Japanese soy sauce
• 1 tbsp grated ginger
• salt
• pepper
Topping:
• 200 g egg noodles
• 2 bunch of lettuce
• 100 g fresh mung beans
• ½ jar of coriander
• 1 red chili
Instructions
1. Cut the thigh fillets, slice the mushrooms and grate the garlic.
2. Melt the butter in a saucepan until it starts to bubble and smells of nuts. Add the mushrooms, garlic and sliced pork loin. Let it simmer for five minutes.
3. Add the chicken stock and let the soup simmer. Season with apple cider vinegar, soy sauce, grated ginger, salt and pepper.
4. Cook the noodles separately, following the instructions on the package.
5. Place the noodles in soup bowls and top with sliced salad onions, bean sprouts, chopped coriander and sliced chili. Pour over the hot chicken soup. Serve to the guests.