Recipe of the day: grilled chicken and ramen bowl

Ramen is the perfect comfort food to enjoy all year round. It keeps you warm in winter and miraculously cool in summer. It’s good for a quick dinner, an evening with friends at 2pm if you were out until 2am the night before. And of course, you can pick up those mysterious packages and cups of ramen at your local grocery store for quick and easy fix. But it can’t beat authentic ramen made from scratch and carefully crafted in a bowl.

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Forget the generic flavors you get from powder seasoning packets. With this ramen recipe, you can use fresh ingredients to create an appetizing bowl of noodles that best suits your taste buds. Just pack your patience, although all good things take time.

First, you’ll want to prepare your broth in a slow cooker. Place the fried chicken wings and pork neck bones in the slow cooker with vegetables such as seaweed, mushrooms and spring onions and cook for eight hours. You can also save vegetable scraps throughout the month to use in your broth (one of our favorite ways to reuse food scraps). Don’t have a slow cooker? No problem, you can simmer the same ingredients in a large saucepan for three to four hours. Mix miso or chili paste into your broth for extra flavor. If you don’t want to use the broth right away, refrigerate it for up to a week or freeze it for several months.

Once your broth is ready, it’s time to assemble your ramen bowl. Make sure all of the components are cooked. You will need grilled chicken, hard- or soft-boiled eggs, thinly sliced ​​radishes, bamboo shoots, spring onions, and bean sprouts

You will fill your soup bowls with very hot water to keep the bowls heated. Then cook your egg noodles in a large saucepan. Remove the hot water from the soup cups and place the pasta in the bowls. Now arrange your various toppings in the bowl. Finally, add your homemade broth and serve immediately.

Although the process seems long, it is all worth it in the end. You can always replace your bowl or add more ingredients. You can make a vegetable broth by taking out the meat and replacing it with more veggies like shiitake mushrooms, bok choy, and seaweed. For the pescatarians out there, add a variety of seafood such as clams, crabs, oysters, and prawns to the bowl. And when it’s all done, you have a restaurant favorite right at your home.

For the slow cooker broth:

Ingredients:

  • 1 1/2 pounds of chicken wings, separated at their joints

  • 1 1/2 pounds of pork neck bones

  • 1/4 to 1/2 ounce piece of kombu (seaweed), optional

  • 4 green onions, chopped

  • 2 dried shiitake mushrooms, broken

  • 1/4 cup sake or Chinese rice wine (or dry white vermouth)

Directions:

Step 1: Preheat the oven to 400F. On a large baking sheet, place 1 1/2 pounds of wings and bones in a non-overcrowded layer. Fry once or twice until golden brown on all sides, about 45 minutes.

Step 2: If you are using the kombu in a large saucepan, heat 10 cups of water and the kombu to a boil. Let simmer for about 10 minutes. Then let it steep while the bones are browned. Use tongs to remove and dispose of the kombu.

Step 3: Transfer the bones to a large (4-liter) slow cooker with all of their pan drops. Add the kombu water (or 10 cups of fresh water if you are not using the kombu) and the remaining ingredients. Cover and cook slowly on low, 8 hours.

Step 4: Strain the broth into a container. Store in the refrigerator for up to 1 week. Freeze for up to several months.

For the grilled chicken ramen:

Ingredients:

  • 4 cups slow cooker roasted bone broth or shortcut broth

  • 2 tablespoons of Shiro Miso, optional

  • 1 to 2 tablespoons of soy sauce to taste

  • 1 to 3 tablespoons of chili paste or Korean gochujang, optional

  • 1/2 cup thinly sliced ​​fresh shiitake mushroom caps (no stems)

  • 3 medium egg noodle nests, approximately 5 ounces total

  • 2 grilled shichimi chicken legs, thinly sliced ​​(or grilled chicken)

  • 1 hard-boiled soy wasabi egg, halved (or hard-boiled eggs)

  • 2 radishes, sliced ​​very thin

  • 1/4 cup cut bamboo shoots

  • 2 spring onions, charred or chopped in a pan

  • Small handful of fresh bean sprouts

  • Chopped fresh coriander

  • Shichimi togarashi

Directions:

Step 1: Heat 4 cups of the broth in a small saucepan. Season to taste with 2 tablespoons of miso, 2 tablespoons of soy sauce and 3 tablespoons of chili paste. The broth should be heavily flavored. Add mushrooms and simmer over low heat.

Step 2: Keep all remaining ingredients ready and close to the cooking surface. Fill 2 deep soup bowls with very hot water to heat the bowls.

Step 3: In the meantime, bring a large pot of salted water to a boil for pasta. Drop the pasta into the water; cook, stir, until al dente (tender but still a bit firm in the middle), about 3 minutes. Use tongs or a slotted wire basket to remove the pasta from a plate. Save the cooking water for later.

Step 4: When you’re done, bring the pasta cooking water back to the boil and re-dip the pasta to reheat for about 20 seconds. Let the hot water fall out of the soup cups. Spread the hot noodles on the heated bowls. Top with half of the sliced ​​chicken, egg, radish, bamboo shoots, spring onions, and soy bean sprouts. Carefully scoop the hot broth over everything. Sprinkle with coriander. Serve immediately. Spread the pepper mixture on the table.

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