Thursday, October 22, 2015

Chicken Ramen


     I love Asian noodle soups, whether it be Japanese ramen or Vietnamese Pho.   The broth is always rich in flavor and the noodles plentiful.  I also love all of the add-ins: green onions, cilantro, a protein, even nuts or eggs.  However, until last week, I had never attempted to make the broth myself.  This is no college, out of the packet, late night ramen.  Even better, it really did not take that much time and you can keep the leftover broth to mix with more noodles for a second or third meal.

Homemade Chicken Ramen

Homemade Chicken Ramen


2 chicken breasts (skin-on)
salt and pepper
1T unsalted butter
1 slice Kombu, an edible ocean plant, found in the Asian section of the grocery store.
2 t sesame oil
2 t minced fresh ginger
3 t minced fresh garlic
3 T soy sauce
4 cups rich chicken stock
1 oz dried shiitake mushrooms
2 large eggs
1/2 cup scallions, sliced
1/4 cup daikon radish, julienned
2 (3-oz) packages dried ramen noodles


1.  Preheat the oven to 375 degrees.  Season the chicken with salt and pepper.  Belt butter in an oven proof skillet over medium heat.  Add the chicken, skin-side down and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes.  Flip the chicken and cook for another 4-5 minutes.  Transfer to the oven and roast for 15 minutes, until the chicken is cooked through; remove and cover with foil until ready to use.
2.  Pulverize the mushrooms.  In a pot, add the chicken stock and the slice of Kombu.  Bring to a boil and then lower and simmer for 10 minutes.  Then add the pulverized mushrooms.  Continue to simmer another 10-15 minutes.  Strain mixture and set broth aside.
3.  In the same pot, heat oil over medium heat until shimmering.  Add garlic and ginger and cook for a few minutes, until softened.  Add the soy sauce and continue to cook for another minute.  Add the stock and bring to a boil, then simmer 10 minutes.  Strain mixture again.
4.  Put eggs in a second pot and cover with water.  Bring to a boil and let eggs simmer for 7 minutes.  Fill a large bowl with water and ice.  Transfer eggs to the ice bath. Wait five minutes, then carefully peel shell and slice in half.
5.  Slice the chicken into thin pieces.  Add the ramen to the egg cooking water, (which should still be boiling).  Cook according to directions and then drain.
6.  Divide noodles into two bowls.  Add ramen broth.  Top with chicken, egg, scallions, and daikon radish (or any other vegetable you want).


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