Noodle Soup
- 250 grams Ramen noodles
- 1 litre chicken stock
- 2 cups water
- 2 chicken breasts, skin on (add more chicken breasts if making for more than 2 people)
- 2 cloves fresh Garlic, grated (optional use ¼ teaspoon Spice Zen Fresh Ground Dried Garlic)
- 1 thumb size piece of Ginger, grated (optional use ½ teaspoon Spice Zen Fresh Ground Dried Ginger)
- 1½ tablespoon Olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- ½ teaspoon Spice Zen Stoneground Cumin Seed
- ½ teaspoon Spice Zen Roasted Stoneground Star Anise
- Salt and Spice Zen Stoneground Fine Black Pepper to taste
Toppings (as per your preference)
- Dried seaweed
- Scallions (or spring onion), chopped
- Soft-boiled egg
- Grated carrot
- Sliced Thai chillies
Recipe by: Jenna Rao
- Bring some water to a boil as directed on the packet for the noodles. Boil the ramen for 3 minutes until tender and strain.
- In a separate pan, season the chicken breast with salt, pepper and olive oil and grill skin side down first. Cover and cook through. Remove from the pan and rest for 10-15 minutes and slice diagonally. Set aside.
- Add the water, stock, rice vinegar, Ginger, Garlic, all the spices and sauces and any other vegetables of your choice in a pot. Bring to a boil, and taste for seasoning.
- In a soup bowl, place a portion of the noodles at the bottom and fill the bowl with the broth to cover the noodles. Add 1 sliced chicken breast on the top and any selected toppings.
- Serve fresh and hot.
Recipe by: Jenna Rao
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Noodle Soup
- 250 grams Ramen noodles
- 1 litre chicken stock
- 2 cups water
- 2 chicken breasts, skin on (add more chicken breasts if making for more than 2 people)
- 2 cloves fresh Garlic, grated (optional use ¼ teaspoon Spice Zen Fresh Ground Dried Garlic)
- 1 thumb size piece of Ginger, grated (optional use ½ teaspoon Spice Zen Fresh Ground Dried Ginger)
- 1½ tablespoon Olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- ½ teaspoon Spice Zen Stoneground Cumin Seed
- ½ teaspoon Spice Zen Roasted Stoneground Star Anise
- Salt and Spice Zen Stoneground Fine Black Pepper to taste
Toppings (as per your preference)
- Dried seaweed
- Scallions (or spring onion), chopped
- Soft-boiled egg
- Grated carrot
- Sliced Thai chillies
Recipe by: Jenna Rao
- Bring some water to a boil as directed on the packet for the noodles. Boil the ramen for 3 minutes until tender and strain.
- In a separate pan, season the chicken breast with salt, pepper and olive oil and grill skin side down first. Cover and cook through. Remove from the pan and rest for 10-15 minutes and slice diagonally. Set aside.
- Add the water, stock, rice vinegar, Ginger, Garlic, all the spices and sauces and any other vegetables of your choice in a pot. Bring to a boil, and taste for seasoning.
- In a soup bowl, place a portion of the noodles at the bottom and fill the bowl with the broth to cover the noodles. Add 1 sliced chicken breast on the top and any selected toppings.
- Serve fresh and hot.
Recipe by: Jenna Rao
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