1/2 Small head napa cabbage, about 3/4 lb
1 very small head bok choy
8 cups chicken stock
2 boneless, skinless chicken breast halves, sliced into very thin strips
1/4 cup grated or shredded carrot
1 (2.8 oz) packet ramen noodles (discard the seasoning packet)
1 tablespoon mirin rice cooking wine
2 tablespoons soy sauce
scallions, sliced very thin on the optional, for garnish
Thinly slice the cabbage and bok choy. Set aside.
Pour the chicken stock into a medium pot and bring to a simmer over medium heat. Add the chicken, carrots, cabbage, and bok choy. Simmer for 5 mins.
Add the ramen noodles and cook for 2 mins. Remove from heat and stir in the mirin and soy sauce.
Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.
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