Hindustan Times (Patna) - Live - - Variety - —Chef Mitesh Ran­gras


400ml chicken stock 1-inch stub of ginger, sliced 1tbsp soy sauce 1tsp fish sauce 1/2tsp sugar 1 lemon wedge 30gm cel­ery 100gm Ra­men noo­dles 200gm chicken breast 25gm pak choi 25gm spinach 3-4 shi­itake mush­rooms 50gm tofu 3-5gm wakame 1 nori sheet 2tsp spring onions


Slice the ginger and cel­ery. Add it to the stock. Sim­mer for 25-30 min­utes on low heat. Add soy sauce, sugar and lemon to it.

Boil the Ra­men noo­dles in hot wa­ter for four to five min­utes.

Add the veg­eta­bles to the broth for a minute, and re­move it.

Place the boiled noo­dles and veg­eta­bles in a bowl. Add the stock and roasted chicken.

Gar­nish with shred­ded nori, sprouts and spring onions.

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