2-SERVINGS CHICKEN BROTH RAMEN
INGREDIENTS
2 chicken thigh fillets
6 pcs fresh mushrooms
1 teaspoon rapeseed oil
2 krm black pepper
1 slice garlic Common
0.5 pcs leek
3 teaspoons sesame oil
1.5 tablespoons japanese soy
0.8 dl freah spinach leaves
2 teaspoons dries lemongrass
1 L water
2 BROTHY chicken broth
150 g rice noodles
PREPARATION (20 minutes)
1. Cut the chicken thigh fillets into pieces and slice the mushrooms. Fry the chicken in a frying pan in oil with black pepper and crushed garlic. Add the mushrooms and fry for a few more minutes.
2. Transfer to a saucepan. Shred the leek and place in the saucepan together with sesame oil, soy, baby spinach, lemongrass, water, 2 hot chicken BROTHYS bone broth and noodles. Boil for 5 minutes. Serve in deep bowls.
Enjoy!
INGREDIENTS
2 chicken thigh fillets
6 pcs fresh mushrooms
1 teaspoon rapeseed oil
2 krm black pepper
1 slice garlic Common
0.5 pcs leek
3 teaspoons sesame oil
1.5 tablespoons japanese soy
0.8 dl freah spinach leaves
2 teaspoons dries lemongrass
1 L water
2 BROTHY chicken broth
150 g rice noodles
PREPARATION (20 minutes)
1. Cut the chicken thigh fillets into pieces and slice the mushrooms. Fry the chicken in a frying pan in oil with black pepper and crushed garlic. Add the mushrooms and fry for a few more minutes.
2. Transfer to a saucepan. Shred the leek and place in the saucepan together with sesame oil, soy, baby spinach, lemongrass, water, 2 hot chicken BROTHYS bone broth and noodles. Boil for 5 minutes. Serve in deep bowls.
Enjoy!