Ingredients

• ●4 cups Chicken stock (hot)
• ●3-4 tbsp Tahini (sesame paste)
• ●2 tbsp Soy sauce (or miso)
• ●2 cloves Garlic
• ●1 inch piece Fresh ginger
• ●2 tbsp Chicken skin/fat (for schmaltz) or Toasted sesame oil
• ●2 servings Ramen noodles
• ●200g Chicken (breast or mince)

Instructions

1. 1If using chicken skin, render it in a pan until crispy to create schmaltz (chicken fat). If not, have sesame oil ready.
2. 2Cook your protein: either poach the chicken breast in the heating stock or fry the mince in a separate pan.
3. 3Boil a separate pot of water and cook ramen noodles according to package instructions.
4. 4Prepare the Tare/Base: In a blender, combine the garlic, ginger, soy sauce (or miso), and the generous scoop of tahini.
5. 5Pour the hot chicken stock into the blender with the base ingredients.
6. 6Blend on high speed until the liquid turns opaque, frothy, and creamy (emulsified).
7. 7Drain noodles and divide into bowls.
8. 8Pour the frothy soup over the noodles.
9. 9Top with the cooked chicken and drizzle with the rendered schmaltz or sesame oil.