Japanese Ramen

Grill 2 chicken breasts with salt and pepper or slice a rotisserie chicken

Cook 2 tsp. sesame oil with
2 tsp fresh ginger, grated
3 tsp fresh garlic, minced

Make broth
3 T soy sauce
4 C chicken stock

Add garlic and ginger

For toppings:

1 oz dried shiitake mushroom or 1/2 c fresh
1 -2 tsp sea salt
2 large eggs, cook 8 minutes and then into ice bath
1/2 c. scallions
2- 3 oz packets of ramen noodles

You can add bean sprouts, bok choy, sliced jajapenos and pieces of dried seaweed, or any Asian condiments.

I start with 12 cups broth and quadruple everything, or eye ball it.

**Here is another ramen recipe from Tieghan Gerard from Half baked harvest. My new favorite!

30 Minute Spicy Miso Chicken Katsu Ramen

• 2 strips thick-cut bacon, chopped

• 6 cloves garlic, finely chopped or grated
• 2 medium shallots, finely chopped
• 1 inch fresh ginger, thinly sliced
• 1/2-1 teaspoon red pepper flakes
• 8 cups low sodium chicken broth
• 3/4 cup coconut milk (or preferred milk)
• 1/4 cup low sodium soy sauce
• 1/4 cup white miso paste
• 2-4 tablespoons chili paste, to taste (I use Gochujang)
• 4 squares ramen noodles
• 4 cups baby spinach, chopped
• 1 tablespoon toasted sesame oil
• soft or hard boiled eggs, for serving
• Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving

Chicken Katsu

• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• 1 cup Panko
• 3 tablespoons sesame seeds
• kosher salt

Instructions

• 1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.

  2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.

  3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.

  4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. 

  5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.