Ingredients
For the Chicken Marinate:
1.5 lb chicken tenders
2 cubes, @kosher_taste frozen ginger
2 cubes @pardesfarms frozen parsley
1 tsp. Salt
1 tsp. Pepper
2 tsp. Curry
1 tsp. @kosher_taste garlic, minced
1 tsp. Turmeric
1 tbsp. Corn starch
2 tbsp. Oil
For the Soup:
1 large red onion, sliced
3 baby bok choy, cleaned and chopped
2 pints shitaki mushrooms, chopped
1/2 cup sweet white wine (like a moscato)
1/2 cup soy sauce
1/4 cup mirin
1 cubes, @kosher_taste frozen ginger
1 cubes @pardesfarms frozen parsley
1 tsp. @kosher_taste garlic, minced
1 tsp. Salt
1 tsp. Pepper
2 tsp. Curry
1 tsp. Turmeric
1 can coconut milk
3 cups water
2 packages ramen noodles
2-3 stalks @kosher_taste scallions, chopped
Eggs
Instructions
For the chicken:
Mix rhetorical chicken with all the ingredients for the marinate in a bowl. Let it sit for 5 minutes while you chop your veggies.
Then in a large wok, add oil and pan fry your chicken for a few minutes on both sides till they get lightly crispy but not fully cooked.
Remove and set aside
Now time to make the soup:
in the same dirty pot, add your onions and scrape the pan with the wooden spoon to get all the bits from the bottom.
Then let onions cook for a few minutes.
Then add your wine, mirin and soy sauce and let come to a simmer. Add your mushrooms and let cook for a few minutes.
Then add your coconut milk and water and mix well.
Add your chicken back in with the Bok choy and mix well. Bring to a simmer.
Add your ramen in and let it cook while you mix it for a minute or two.
Garnish with scallions.
To cook the eggs.
Bring sauce on filled with water to a full boil. Gently add your eggs into the hot water using a spoon.
Let cook for 7 minutes exactly.
Remove into an ice bath and let sit for 2 minutes before you peel.
Add to your soup and enjoy!