with Chef Robert Larios
Photography by Patricia M. Larios
I find nothing wrong with a cup of ramen noodles ready to eat after a sweltering three minutes on high heat in the microwave. I mean, I have a great many uses for my microwave. Instead, consider this chicken ramen recipe as an upgrade into a “soul-stirring combination of rich broth, tender meat and veggies, and a tangle of chewy noodles.” Experience the deep soy flavors that surround the notes of pork broth and tender chicken, along with mushrooms and spinach. Then, each can be generously sprinkled with homemade chili-garlic oil and fried onions for that crispy texture.
¡Buen provecho!
Chicken Ramen in a Shoyu-Style Broth
With Mushrooms, Chili Garlic Oil and Crispy Onions
Utensils You Will Need:
- Large pot
- Plastic wrap
- Small bowl
- Strainer
- Large pan
- Paper towel
Step 1 [Image
Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms.
Step 2
In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
Step 3
Once water is boiling, add ramen noodles to pot. Cook, stirring, 2 minutes. Drain, then toss noodles with a drizzle of oil. Keep empty pot handy for next step.
Step 4
Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring for 30 seconds. Stir in three-and-a-half cups water (7 cups for 4 servings), pork ramen stock concentrates, chicken stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.
Step 5
While broth simmers, pat chicken dry with paper towels; season with salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Drizzle with remaining sesame oil and turn chicken a few times to coat. Transfer to a cutting board to rest.
Step 6
Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate. Add a drizzle of oil to pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (Tip: If necessary, cook spinach in batches.) Turn off heat.
Step 7
Slice chicken crosswise. Divide some ramen noodles between large soup bowls. Pour some broth over noodles (you may have noodles and broth left over -- save for seconds!). Stir in as much chili garlic oil as you like. Top each bowl with chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. Tip: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.
Enjoy!
Ingredients
Directions
Step 1 [Image
Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms.
Step 2
In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
Step 3
Once water is boiling, add ramen noodles to pot. Cook, stirring, 2 minutes. Drain, then toss noodles with a drizzle of oil. Keep empty pot handy for next step.
Step 4
Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring for 30 seconds. Stir in three-and-a-half cups water (7 cups for 4 servings), pork ramen stock concentrates, chicken stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.
Step 5
While broth simmers, pat chicken dry with paper towels; season with salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Drizzle with remaining sesame oil and turn chicken a few times to coat. Transfer to a cutting board to rest.
Step 6
Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate. Add a drizzle of oil to pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (Tip: If necessary, cook spinach in batches.) Turn off heat.
Step 7
Slice chicken crosswise. Divide some ramen noodles between large soup bowls. Pour some broth over noodles (you may have noodles and broth left over -- save for seconds!). Stir in as much chili garlic oil as you like. Top each bowl with chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. Tip: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.
Enjoy!
Notes
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Food Lover’s Dictionary Soy sauce (shoyu is Japanese for soy): This extremely important ingredient in Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Recipe: https://www.hellofresh.com/recipes/chicken-ramen-in-a-shoyu-style-broth-609bda1e42277441be4f3335?q=chicken+ramen Accessed July 15, 2021. |
Cooking Tidbit: You may use vegetable stock concentrate instead of pork. Additionally, you may add a Japanese ramen egg as well. (Contact me at chef@employeesclub.com for how to make them!)
Food Quote: “People who love to eat are always the best people.”
– Julia Child
