Published: by Absolutely Recipes, in the Birds recipes category.
Tomato Miso Soup Base:
1 TBSP vegetable oil
1/2 large onion, chopped
1 large tomato, sliced
1 TBSP garlic, minced (approximately 4 cloves)
4 cups water
1 TSP ginger, grated
2 TBSPs organic miso paste
Marinated Chicken Breast:
1 lb chicken breast, cut into 1/2-inch thick strips
1 TSP salt
1 TSP ground black pepper
1 TSP granulated sugar
1 TSP soy sauce
1 TSP cayenne pepper (optional)
Ramen Toppings:
2 servings ramen noodles
1 TSP scallion, chopped
1 (6" x 6") seaweed nori, cut in half
1 + 1/2 TBSPs carrots, grated
⅓ cup frozen sweet corn, thawed
2 eggs, soft-boiled (see notes below for recipe)
1 TSP white sesame seeds, for garnish
In a large pot, heat vegetable oil over medium heat.
Add onion, tomato and garlic.
Stir and cook for 5 minutes until tomatoes are soft and mushy.
Add water and ginger and bring to a boil.
Boil for 5 minutes.
Stir in miso paste and dissolve into the soup.
Simmer for an additional 3 minutes.
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