Asian Kimchi ramen soup

For fans of Asian cuisine, we offer to prepare this interesting Asian soup "Kimchi Ramen". It will take a little more time to prepare it than to prepare the classic, familiar soups, but the result will certainly please you.

Product list

Chicken (half-shell, only back with breast) - 900 g Carrots-200 g Onion-200 g Garlic-10 cloves Eggs - 6 PCs. (1 egg per serving) Thyme-to taste Salt-to taste Bay leaf - 1 PC. Fresh parsley - 2 sprigs Green onion-1 bunch Ramen noodles-to taste Kimchi cabbage-to taste Ginger-to taste Sesame seeds - to taste Mix of 5 peppers-to taste Vegetable oil - for frying Nori-to taste

Take a half-shell of chicken (cut off all the meat from the whole and leave only the skeleton and breast), put it on a baking sheet, around it lay out 100 g of carrots and 100 g of onions, after coarsely slicing them.

On top of the chicken, put a sprig of parsley, sprinkle with a coarsely chopped clove of garlic and send the chicken to bake in a preheated 180-degree oven until ready. If you have any leftover baked chicken from last night's dinner, you can make this soup from it by skipping the above process.

While the chicken is baking, we will prepare the sauce. Knead the sesame seeds a little with a rolling pin or in a special mortar. The amount of sesame depends on your taste preferences.

Pour the sesame seeds into a small saucepan, add half a bunch of chopped green onions, 5-6 cloves of finely chopped garlic, pour all the vegetable oil to a mushy consistency and fry on a low heat until the garlic is soft (about 3-6 minutes).

When the garlic is cooked, turn off the gas and send a mixture of five peppers to the sauce, mix thoroughly. Our sauce is ready.

Boil soft-boiled eggs.

Cook the ramen noodles until they are half cooked.

When the chicken is baked, remove all the meat from it, and fill the skeleton with water (the amount of water at the rate of 200-250 ml per serving), add the remaining coarsely chopped vegetables, parsley, garlic, salt to taste and cook the broth until ready (about 30-40 minutes).

After the broth is ready, you can start assembling the soup. As you know, many Asian soups are collected directly in the plate. In a serving plate, put ramen noodles to taste.

Add the meat cut into portions, a few pieces of kimchi cabbage, an egg cut in half, the sauce we prepared, pieces of nori leaves, finely chopped green onions and pour all the broth. Immediately serve to the table. Bon Appetit! Please yourself and your loved ones!

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