Yuzu Chicken Ramen

2 serves | 15 minutes

Sear chicken thighs until golden, let the garlic hit the crispy bits, then pour in water and our Yuzu Shoyu soup base. It’s savoury, deep soy with a bright citrus lift, and it doubles as the marinade. Napa cabbage, mushrooms and springy noodles finish it off. It’s a bowl that tastes like it simmered all afternoon, but it didn’t.

Ingredients

  • 2 pieces of chicken thighs
  • 2 heaped tbsp of yuzu shoyu powder, or to taste
  • Black pepper, to taste
  • 2 Spinach Ramen
  • 2 cloves of garlic, minced
  • 600ml of water
  • Classic Veggie Mix
  • Napa cabbage, roughly chopped
  • Handful of mushroom
  • Tofu, sliced
  • 2 small ginger slices

Method

  1. Rub the chicken thigh with 1 tsp of Yuzu Shoyu Blend and grinded black pepper and allow to marinade for at least half an hour.
  2. In a pot, blanch 2 Spinach Ramen for 4-5 minutes. Strain and set aside.
  3. In a deep pan, sear the chicken lightly. Then add in minced garlic. Stir-fry until chicken thighs turn golden, approximately for 4-5 minutes.
  4. Add in water, Classic Veggie Mix veggies and the rest of the ingredients with 1 tbsp of Yuzu Shoyu.
  5. Cook till chicken it’s cooked, about 8-10 minutes and pour it over noodles.

Shop the ingredient

Yuzu Shoyu Blend 90g

$16.90 AUD
$16.90 AUD
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