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
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.