Habanori Chicken Salted Ramen Noodles
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Make a delicious and refreshing soup from chicken breast or any instant noodles. Sprinkling plenty of Habanori on top pairs perfectly well with the rich chicken soup!
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material:
- Dried Habanori
- Chinese-style noodles (thin), 2 bundles
- Skin-on chicken breast, 350g-400g
- Green part of leek, 1 stalk
- Ginger, 3 slices
- Spring onion, 20g
- Salt, 12g
- Water, 1200ml
- Sesame oil (optional)
How to:
- Remove the skin from the chicken breast and set it aside. Cut the breast into pieces, slicing it so that the cut sides are wider (about 5 pieces for 400g).
- In a pot, add water, salt, the green part of the leek (thoroughly washed), and sliced ginger with skin on, cover, and bring to a boil.
- Season both sides of the sliced chicken breast with a bit of salt (not included in the listed amount). Once the water boils, turn off the heat, add the chicken breast (along with the removed skin), cover, and let it sit for 20 minutes to cook the chicken through.
- Meanwhile, prepare a pot of boiling water for the noodles.
- After 20 minutes, check if the chicken is cooked through, then remove the leek, ginger, chicken skin, and chicken.
Taste the soup and adjust the seasoning to your preference.
- While boiling the noodles, cut the chicken breast into bite-sized pieces. Reheat the soup until piping hot. Soak the spring onion in ice water.
- Serve thin noodles, hot soup, chicken breast, and onions in the bowl. Finally , sprinle the roasted habanori on top! Add sesame oil to taste if desired.
- ◎ Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)
Using chicken breast, which also becomes ramen topping, allows you to make soup simultaneously, making it simple and recommended. The chicken breast cooks to a moist finish in about 20 minutes and pairs excellently with Habanori! Using the chicken skin as a broth adds depth to the soup, giving it that authentic ramen flavor.
