Make restaurant quality chicken ramen at home
May it's because of the cold weather, or possibly it's my heightened desire for comfort food amidst another lockdown, but I've been making a lot of ramen lately, and I'm not talking about the uni dorm-style noodles in a cup with hot water. I'm talking about rich, hearty bowls of chicken ramen topped with fresh veggies and tender noodles. It's surprisingly easy to make this at home-- here are my tips for getting it right every time:
1) Make sure you buy good quality stock-- no matter how much work you put into your recipe, if the base is cheap or flavorless, it won't be worth it! My favorite brand is Campbells. Also, look for low sodium options that don't have any MSG or other additives in them.
2) Try to prep as many of the ingredients as you can before you start cooking, this recipe is simple but things move pretty fast at stages so its best to be well prepared so you are not caught rushing
3) If you're planning on storing some of the broth for the next night don’t discard the garlic, ginger, chili, and spring onions I add it back into the leftover broth before refrigerating.
CARAMELIZED SOY CHICKEN
MARINADE FOR THE CHICKEN
2 tbsp mirin
1 tbsp dark soy sauce
1 tbsp light soy sauce
¼ tsp cayenne pepper
2 garlic cloves chopped finely
4 pieces of BONELESS chicken thigh
GLAZE FOR THE CHICKEN
2 tsp brown sugar
30 mL dark soy sauce
instructions
Place all the ingredients in a bowl and mix well If time permits, allow the chicken to marinate for at least 1 hour.
Preheat oven to 218°C, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
Place the chicken pieces on the baking sheet, Then place the baking TRAY in the oven (upper third).
Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen.
After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 - 15 minutes. Then remove from the oven and let them cool down.
Slice the chicken and set it aside
CLASSIC RAMEN INGREDIENTS
4 - 5 cups of good quality chicken stock
4 - stalks of spring onions trimmed and cut in half
4 - 5 cloves of garlic
2 - inch piece of ginger sliced
4 - red chili
1/4 - cup light soy sauce
1/4 - cup mirin
4 - portions fresh ramen noodles
REGULAR SOFT BOILED EGGS
4 - large eggs
STEAMED GREENS
4 - shanghai bok choy
Soy sauce
Sesame oil
Garlic
RAMEN TOPPINGS
4 - stalks of spring onions sliced finely
Sliced radishes
Chili oil
instructions
Place two saucepans on the stove.
In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at medium high - high heat. Then lower the heat to medium and let it simmer for 25 minutes. Taste the base and add more soy sauce if needed.
While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the noodles to the boiling water, and cook according to package directions. Drain the noodles and divide them into 4 bowls and set them aside.
When the ramen base in Pot 1 has cooked for about 20 - 25 minutes, strain to remove the garlic, ginger, chili, and spring onions. The ramen base is now ready.
Regular soft boiled eggs
Bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 - 6 ½ minutes. Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
STEAMED GREENS
Wash the greens, and cut them into sections
Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine. Cover and STEAM greens have softened
enjoy!
SERVING
Evenly divide the hot stock between the four bowls with ramen noodles.
Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like.