I recently made my first ramen, and think it came out well. I found a number of recipes online, primarily leveraging this one, and combined the ones that sounded good and had ingredients I could find in the neighborhood store.
I’ll definitely continue experimenting, but here’s what I went with in my first go, for a serving of two:
Ingredients:
- 2 chicken breasts, skin on
- 32 oz. chicken broth
- 1 jalapeno pepper
- 2 oz. mirin
- 1 oz. soy sauce
- 1 oz. chili oil
- 3 cloves garlic
- 1 inch fresh ginger
- 6 oz. ramen noodles
- 1 spring onion
- 1 egg
- 1 cucumber
- 8 shitake mushrooms
- 2 tbsp black sesame seeds
- Salt
Steps:
- Broth:
- Finely mince garlic and ginger and add to large pot with a bit of butter
- Add shitake mushrooms and cook on medium heat for 3-4 minutes
- Add broth, mirin, soy saunce, and chili oil
- Let simmer for 10-15 minutes
- Add noodles, and let simmer until cooked
- Chicken:
- Preheat oven to 375 degrees
- Cut chicken off of bone
- Rub with salt
- Cook in buttered frying pan on medium heat
- 5 minutes skin side down, then 5 minutes on the other side
- Put frying pan in oven and cook for 15 minutes
- Remove from oven and slice into pieces 2/3 an inch wide
- Set aside
- Egg:
- Bring a pot of water to a boil
- Add an egg for 6-7 minutes
- Put the egg in a bowl of ice water for 3-4 minutes
- Peel the shell, and carefully slice in half to ensure the runny yolk doesn’t leak out
- Set aside
- Serving:
- Add broth, noodles, and mushrooms to two bowls
- Add 3-4 pieces of chicken to each
- Add half an egg to each
- Slice spring onions, jalapeno, and add to top
- Thinly slice cucumbers with a carrot peeler and add to top
- Sprinkle with black sesame seeds
That’s it. The recipe makes a little more than two, so I had some leftovers. Here’s what it looked like:
