by Mike Bradley
We have all had some form of Ramen noodle soup. From the simple noodles and spice packet types to the much more complex versions… they’re all delicious. I like to think that this recipe falls somewhere in the middle of the two. This recipe is also a work in progress since this was the first time I’ve ever made it. It was delicious, but my choice to use vermicelli as noodles was a mistake. It didn’t go well with the soup texturally.
Step one is to make the broth. I started with 1 quart of chicken stock and 6 cups of water in a large pot. I wanted to get that chicken flavor but tone down the sodium, since a lot of other ingredients put it back in. Next, I added diced celery, matchstick carrots, and diced green onions to the broth, as well as six garlic cloves. Finally, I incorporated some soy sauce, ponzu sauce, salt and pepper, as well as a few chicken bouillon cubes for seasoning. About an hour before serving, I added some shiitake mushrooms to the broth. I didn’t want to ruin the mushrooms by cooking them down for the whole time. The broth and veggies need to stew for about 4 hours total so that all the flavors combine; during this time, marinate the chicken.
The chicken marinade is simple – just mirin, ponzu sauce, sesame oil, garlic powder, onion powder, salt, black pepper and cayenne pepper. Refrigerate the marinaded chicken while the broth is cooking. About 20 minutes before you want to serve the soup, cook the chicken. Ideally you’d want to grill the chicken, but regardless of how you cook it just strive to achieve a nice char on both sides. When you start cooking the chicken, it’s a good time to get your eggs hard boiled. I recommend at least one whole egg per bowl, two if you really want.
A few minutes before serving, boil the noodles. Again, I used vermicelli but I definitely won’t next time. I’m much more likely to use something like linguine or some other moderately thin pasta next time.
Plating can be tricky and you can choose many ways to make your Ramen look appetizing. I did my best, but again I feel like the vermicelli ruined that 😕. Feel free to add your choice of hot sauce to make it spicy ramen! I recommend Sriracha but it’s up you.
Chicken Ramen Recipe
- 1 quart chicken stock
- 3 cups water
- 3 celery sticks cut to approx 1/4 inch size
- 8 stalks green onion cut into small rounds
- 1/2 cup match stick carrots
- 2 tbsp soy sauce
- 2 tbsp ponzu sauce
- 3 chicken bullion cubes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5-7 cloves of garlic
- 10 shiitake mushrooms, stems left whole, caps cut into 3
- 1 tsp sesame oil
- 1 tbsp mirin (rice wine vinegar)
- 1 tbsp ponzu sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch of cayenne pepper
- 1 lb chicken cut into “tenders”
- Vermicelli (rice noodles) or other thin noodles like linguini
- Combine chicken stock and water in a large pasta pot.
- Cut up the celery, carrots and green onion, and add to broth.
- Season broth with soy sauce, ponzu sauce, bullion cubes, salt, pepper and garlic.
- Stew broth for 3 hours over low heat, stirring occasionally. At the 3 hour mark, add the chopped mushrooms to the broth. Continue to stew for 1 additional hour.
- While broth stews, marinate the chicken tenders in a resealable freezer bag. Combine all marinade ingredients plus the chicken in the bag, then shake it around to thoroughly coat the chicken tenders. Refrigerate until about 20 minutes before being ready to serve the soup.
- Cook chicken in a medium pan or on the grill until a nice char appears on both sides. Remove from, then slice down to bite sized pieces.
- Cook the hard boiled eggs. If you aren’t sure how to properly hard boil an egg… add eggs to boiling water, reduce heat to simmer for 12 minutes. Remove the eggs and let cool until you’re able to handle them comfortably. Peel the shell off, then cut the eggs in half.
- Cook noodles in the prepared broth until they are soft.
- Combine soup, chicken (sliced) and hard boiled egg halves in a bowl, and enjoy!
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