Easy recipe Recipe miso Soup with chicken, leeks, bamboo shoots and ramen noodles with photos

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Well, lets start to cook? Take a saucepan, pour water, add salt and bring to a boil, throw in noodles and cook for about two-three minutes, until noodles are soft. Next, remove the excess water and rinse the noodles. Take seaweed and soaked in water for about five minutes, then drain and chop. Bring broth in saucepan to a boil and add the miso paste, then mix well. Cover with a lid and remove from heat. Take the chicken and cut into strips on the diagonal, put it in a container and mix with corn (Recipes by ingridients corn) flour, egg, pepper and salt. Then take a wok and heat for one-about two minutes on medium heat until haze and pour oil. At this time while the wok is heated, the mode of finely the, garlic (Recipes by ingridients garlic) grate the carrot, chop the leek and bean sprouts. From the beginning in the pan you must throw the garlic (Recipes by ingridients garlic) and fry for five seconds, only the grated carrot, leek, bean sprouts and chicken. Fry for three-four minutes and add one teaspoon of salt, soy, sauce (Recipes by ingridients sauce) sugar and continue to cook another minute. Everything is almost ready, a little patience. Remains to as well serve up the noodles, pour the broth, put the, vegetables (Recipes by ingridients vegetables) wakame, bamboo shoots and sprinkle with sesame seeds. Now all is ready. Bon appetit..