Sometimes, I don’t feel like cooking, all I want is a quick fix. Ramen soup is usually what I end up having. Chicken is from a batch of frozen roasted chicken, and throw in some mushroom and herbs to make the soup. A quick fix indeed, but the flavor is all there.
fresh ramen (80 g), a handful of shredded roast chicken, button mushroom (4), fresh enoki mushroom (about 30 g), baby bok choy (3),1 clove of garlic, ginger (same size as 1 clove of garlic), spring onion (1), dried chilli (1), sesame oil (1 table spoon), salt and pepper.
What to do: (serves 1)
- mince garlic, ginger and spring onion. Seed and slice dried chilli. Break enoki mushroom into smaller pieces by hand. Slice button mushroom.
- In a medium size deep sauce pan, add about 2 cup of water, bring to boil. Add button mushroom, enoki mushroom, shredded roast chicken, sliced dried chilli and minced ginger, cook until heated through and mushrooms are soften. Then add baby bok choy, minced garlic and spring onion. Simmer for another 2 minutes until baby bok choy changed color. Season with salt and pepper to taste.
- In another medium sized pot, add salted water and bring it to boil. Cook ramen according to its package instruction.
- Serve cooked ramen with the above broth in a deep bowl.