Franco-Asian fusion recipe bringing together the constructs of ramen with French ingredients.

Ingredients

Broth

2 chicken bouillon cubes+3 cups water or 3 cups chicken broth

2 tablespoons miso paste

1 tablespoon rice vinegar or white vinegar

1 tablespoon honey

Filling

Gluten free rice noodles

2-4 chicken cutlets (200grams)

2 zucchinis

2 shallots

3-4 scallions

Handful of sprouts 

2 soft boiled eggs

Recipe

• Make chicken broth from scratch (chicken bones, onions, celery, carrots, potato, any other vegetable lying around, and boil for two hours and reserve liquid) or boil 2-3 bouillon cubes in 3 cups water.
• Mix miso paste, vinegar and honey with chicken broth, stir to dissolve. 
• Slice and sautée zucchini and shallots in separate pans. 
• Soft boil 2 eggs, blanch in cold water to stop cooking and keep aside.
• Boil GF rice noodles, blanch and set aside.
• Pan-sear chicken and cut into long slices.
• Thinly slice scallions.
• Place noodles in bowl and top with zucchinis, scallions, chicken, and raw scallions... then pour in chicken broth and top with sprouts and sesame seeds. 

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