This is a simple recipe for my favorite Japanese food. If ramen broth is made well, it is seriously satisfying. The broth is the key; the chicken and other ingredients may seem okay, but the broth will knock your head off with flavour. In the West, we think of broth as being a little bland, a base for other ingredients – in the East, it can be considered the heart of the meal.
You probably don’t do this with other soups or broths, but one of the most satisfying ways to eat this is to eat the noodles, mushrooms, chicken, and bok choy, then grab the bowl, hold it to your lips, and slurp down the broth – Wonderful!!
My secret ingredient in this is the Gochujang Paste. This is a very versatile paste that adds spicy warmth to any meal (check out my Korean Chicken recipe, for instance).
Note: For vegetable stock, I like to substitute with a carton of Tesco Ramen stock. If you don’t like your ramen too strong, though, normal ‘posh’ chicken stock is good too.
I sincerely hope you enjoy this as much as me 🙂
Chicken Ramen
Equipment
- Large Pan For making the broth
- Medium Pan For heating the noodles
- Small Pan For boiling trhe eggs
Ingredients
- 1 tablespoon olive oil
- 300 grms boneless chicken breasts
- 1 can coconut milk
- 1 tablespoon olive oil
- 2 Eggs boiled for 6 minutes
- 1 tablespoon grated ginger
- 1 teaspoon of Coconut Aminos
- 2 minced garlic cloves
- 1.5 tablespoon gochujang
- 1 teaspoon rice wine vinegar
- 2 cups/1 pint posh chicken stock
- 1 tablespoon tahini
- 1/4 teaspoon black pepper
- 1 bunch bok choy trimmed and halved lengthwise
- 1 package ramen noodles
- 1 package Shitake Mushrooms
- Green onions sesame seeds
Instructions
- Slice and coat the chicken with grated ginger and flour (as with Korean Chicken). Cook in the air fryer for 25 mins.
- Prepare hard boiled eggs by bioling for 6.5 mins. Shell and set aside. Wash and slice green onions. – Wash and heat up noodles in sourcepan. Wash and slice Bok Choi and set aside.
- Heat the Ramen Noodels on low heat for 15 minutes.
- Heat the olive oil in a large saucepan over medium heat. Add the ginger, garlic, and gochujang and cook until fragrant, about 30 seconds.
- Stir in the rice wine vinegar, coconut milk, coconut aminos, chicken stock, tahini, shitake mushrooms, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in the bok choy and cook until heated through, about 1 minute.
- Divide the ramen noodles amongst bowls and ladle the broth over the top. Add chicken pieces and garnish with green onions and sesame seed toppings and serve immediately.
Tips:
- If you want a spicier broth, add more Gochujang to taste.
- You can also add other vegetables to the broth, such as carrots, mushrooms, or onions.