For many years we created beautiful and unique Japanese inspired pottery in our ceramic studio. We loved using the Shino glazes and seeing what unusual effects came out of the kiln. Now our art is cooking and plating and we are experimenting with Japanese cuisine. The recipe for this delicious soup is on our blog.
http://tomandanitamorgan.blogspot.com/2014/04/chicken-and-miso-ramen-noodle-soup.html? —Tom and Anita Morgan
4 C organic, low salt chicken stock
3 T organic white miso paste
1 1/2” piece of ginger root, sliced thin
6 oz of fresh angel hair pasta, cut in half to approximately 8 inch lengths
1 boneless, skinless organic chicken breast, grilled or sauteed and sliced to ¼ inch thickness crosswise (about 6 oz+/-)
1 slice of red onion 1/4” thick cut in half crosswise
1 baby carrot, skinned and shredded
2 pieces of nori (sushi wrap) cut into 2” by 4” pieces
1 organic spring onion, cut into small pieces crosswise ( substitute is 2 green onions)
Hard boil the eggs for about 12 minutes then cool in ice water. Then reserve at room temperature.
Grill or saute the chicken for about 8 minutes each side or until internal temperature is 155-160*F. Then reserve in a warming oven with the bowls.
Wash, dry and cut the vegetables to size while the cooking is going on.
Pour the chicken stock into a suitable pot. Add the miso and sliced ginger and stir to mix while bringing to a simmer. Simmer for 10 minutes, stirring occasionally.
PLATING: Place the fresh angel hair pasta noodles in the bottom of the bowls uncooked; then while the soup is still hot, pour it over the noodles to a depth that just covers them. Arrange the chicken and vegetables carefully on top of the noodles or beside the noodles so that everything is level with the top of the soup and the arrangement is attractive. Carefully slide the nori into the edge of the soup only partially submerging it. Sprinkle the sesame seeds on top if desired and serve with soy or tamari sauce.