Miso Ramen and Chicken Barley Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 Whisk
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion diced
- 3 clove garlic minced
- 1 tablespoon ginger grated
- 4 cup chicken broth
- 1 cup water
- 1 cup barley
- 1 pound chicken breast diced
- 2 tablespoon miso paste
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cup mixed vegetables sliced (e.g., carrots, bok choy, mushrooms)
- 2 pack ramen noodles 3 oz each
- 2 green onions sliced
- salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add diced onion, garlic, and ginger, and sauté until onion is translucent.
- Pour in chicken broth and water, and bring to a boil.
- Add barley and reduce heat to a simmer, cooking for 30 minutes.
- In a medium saucepan, cook diced chicken in sesame oil until browned and cooked through.
- Add cooked chicken to the pot with barley and broth.
- Whisk miso paste and soy sauce into the soup until well combined.
- Stir in mixed vegetables and simmer for an additional 10 minutes.
- Add ramen noodles to the pot and cook for 3-4 minutes until tender.
- Season soup with salt and pepper to taste.
- Remove from heat and let soup rest for 10 minutes.
- Garnish with sliced green onions before serving.
Notes
For a richer flavor, consider adding a dash of fish sauce or a piece of kombu (dried kelp) to the broth while simmering. You can also customize the vegetables based on your preference or what's in season. If you prefer a spicier kick, add a teaspoon of chili paste or a sliced chili pepper to the soup. Make sure to taste and adjust the seasoning before serving, as miso and soy sauce can vary in saltiness.
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