Ingredient:
9 ounces ramen noodles
1 quart chicken stock
2 cups water
1 cooked rotisserie chicken, picked from the bones
2 cloves garlic, grated
1 thumb-sized piece of ginger, grated
2 tbsp soy sauce
2 tbsp sriracha sauce
1 tbsp rice vinegar
1 handful spinach (optional)
Toppings
Dried seaweed
Scallions
Soft-boiled egg
Sriracha sauce
Sliced Thai chilies
Method:
Mix all of the ingredients except the noodles. Bring to a simmer.
Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
Add the noodles into your bowls and ladle broth on top.
Top with toppings before serving.
9 ounces ramen noodles
1 quart chicken stock
2 cups water
1 cooked rotisserie chicken, picked from the bones
2 cloves garlic, grated
1 thumb-sized piece of ginger, grated
2 tbsp soy sauce
2 tbsp sriracha sauce
1 tbsp rice vinegar
1 handful spinach (optional)
Toppings
Dried seaweed
Scallions
Soft-boiled egg
Sriracha sauce
Sliced Thai chilies
Method:
Mix all of the ingredients except the noodles. Bring to a simmer.
Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
Add the noodles into your bowls and ladle broth on top.
Top with toppings before serving.
