Thin noodles with flavorful chicken soup, topped with juicy slices of roasted boneless chicken and fresh vegetables. Serves 2
Shelf Life: 30 days, Freezer
1. MAKE THE SOUP
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside.
3. COOK THE TOPPINGS
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water. Then, put the Chicken Leg with plastic and blanch it in boiling water for 10 minutes.
4. (OPTIONAL) ADD SOFT BOILED EGG
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm.
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: Chicken thigh, vegetables, kikurage and minced garlic.