Have you always loved the idea of making your own ramen, but it looks too tricky? Or maybe you have already tried and it just didn’t taste as you imagined? Here is an easy and delicious recipe to try that is full of seasonal produce and goodness that will help make you feel nourished from the inside out.
They key to getting this dish to taste great, lies in the stock. Make or buy a good stock. My favourite brands are Freja or True Foods. They have simple, high quality ingredients and no hidden extras. Alternatively make a Japanese stock called Dashi, a vegetarian friendly and delicious stock made from kelp seaweed or shiitake mushrooms. It’s super easy and quick. Click here to follow a simple step by step guide.
Ingredients: Feeds 4
1ltr stock – Use Dashi or bone broth stock.
2 chicken breasts broiled ( see method below)
2 star anise
3 inch ginger sliced
2 garlic cloves sliced
1 tbsp soy/tamari
1 tbsp mirin
1 small bunch coriander stalks tied together
1 tsp sesame oil ( to garnish)
3 green cardamom pods
1 handful fresh coriander
100g wild mushrooms/chestnut mushrooms
1 packet fresh Pak Choy
1 handful beansprouts (Optional)
soft boiled eggs (Optional)
4 squares flat ramen rice noodles
Chicken marinade:
2 tbsp soy/tamari
2 inch ginger grated
1 garlic clove grated
1 tsp honey/maple syrup
Method:
Add the bone broth to a saucepan along with the sliced ginger, sliced garlic, 1 star anise, and a bunch of coriander stalks. Bring your stock to the boil gently and then immediately turn down to a low simmer. Next add in the soy and mirin. Cook for 15-20 minutes. (This can keep in the fridge over night to infuse if you aren’t using it straight away).
While the broth is simmering broil the chicken breast in a saucepan. This means you are going to cover the chicken with cold water and cook it gently. Pop in 3 cardamom pods and 1 star anise. This infuses gentle aromatics into the meat. ( it also gives you extra chicken stock if needed). turn the heat and before putting the lid on, add a cartouche (parchment paper lid) as this prevents moisture evaporating. Now put your lid on and bring the pan up to a simmer. Cook for 10-12 minutes or until the chicken is cooked. Turn off the heat and allow to cool. This will make the chicken juicy, gently cooked and ready to take on all the flavours from the marinade. You will marinate the Chicken in the next step.
Whisk together the marinade ingredients ( soy, ginger, garlic, maple syrup/honey) and using your fingers, take the chicken and shred the breast into the marinade. Mix together well (add a little hot water if needed to loosen) and set aside until needed. The time will allow the chicken to soak up the flavours.
Cook the noodles. Add the noodles into a mixing bowl and cover with boiling water. pop a tea towel over the top and leave for 3 minutes. Once softened, strain and rinse with cold water to stop the cooking process.
Once the broth is done, chop the end off of the pak choy and add raw to the bowl. Pull the wild mushrooms apart and tear into bitesize pieces. add these into the bowl, along with the fresh coriander, noodles, beansprouts (if using) and the marinated chicken. Now pour the aromatic hot broth all over, until the bowl is almost full. Allow it to sit for 1-2 minutes before enjoying. The heat from the broth will cook the vegetables enough to enjoy al dente! Additional options are to garnish with a drizzle of sesame oil, a soft boiled egg and a diced fresh green chilli.