Adapted from Donna Hay's New Food Fast. When you have one chicken breast, some frozen veges, miso, and Japanese-style ramen noodles and have to make it feed four.
4 tablespoons white miso paste
2 tablespoons low sodium soy sauce
6-8 cups chicken broth or water
Bring to a boil in a large saucepan. In the water (while it's heating up):
1 carrot, grated
1 cup (or whatever) frozen peas
1 cup (or whatever) frozen corn
1 handful (or whatever, or not) frozen (or not) spinach
Stir occasionally to heat up miso paste. When water comes to a boil, add one package (or more) Japanese style yummy thick white ramen noodles. You might also want to add:
Leftover chicken
Trader Joe's Potsticker Dumplings
Shrimp, cooked or uncooked (but cook it till it's done, please)
Tofu
Thinly sliced beef
Thinly sliced green onions
Any other vegetable which strikes your fancy and happens to be in your fridge or freezer.
Or, if you're really fancy like I am, poach an egg in the broth before you serve. Yum!
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4 tablespoons white miso paste
2 tablespoons low sodium soy sauce
6-8 cups chicken broth or water
Bring to a boil in a large saucepan. In the water (while it's heating up):
1 carrot, grated
1 cup (or whatever) frozen peas
1 cup (or whatever) frozen corn
1 handful (or whatever, or not) frozen (or not) spinach
Stir occasionally to heat up miso paste. When water comes to a boil, add one package (or more) Japanese style yummy thick white ramen noodles. You might also want to add:
Leftover chicken
Trader Joe's Potsticker Dumplings
Shrimp, cooked or uncooked (but cook it till it's done, please)
Tofu
Thinly sliced beef
Thinly sliced green onions
Any other vegetable which strikes your fancy and happens to be in your fridge or freezer.
Or, if you're really fancy like I am, poach an egg in the broth before you serve. Yum!
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