In our travels from home to Japan last month we decided to try Ramen. Coincidentally, Hello Fresh had sent us a Ramen meal at the end of July so we recreated that with our own ingredients. We couldn't find pork stock concentrate, so we doubled the chicken stock concentrate which we found on Amazon. We also got our Ramen noodles on Amazon, though we found some at our local grocery as well.
2 cloves Garlic
1 thumb Ginger
1 tbsp Sesame seeds
1 tsp Chili flakes
2 Pork ramen stock concentrate (we omitted)
2 tbsp Soy sauce (we use coconut aminos)
5 oz Spinach
2 bunches Scallions
4 oz Mushrooms (we omitted)
1 tbsp Sesame oil
6 oz Ramen noodles
2 Chicken stock concentrate (we did 4)
10 oz Chicken
1 handful Crispy fried onions
• 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.
• 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.
• Once water is boiling, add ramen noodles to pot. Cook, stirring, 2 minutes. Drain, then toss noodles with a drizzle of oil. Return empty pot to stove.
• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds. • Stir in 3½ cups water, stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.
• 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 chicken to a cutting board to rest.
• 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. Turn off heat. • TIP: If necessary, cook spinach in batches. Slice chicken crosswise.
• Divide some ramen noodles between large soup bowls. Pour some broth over noodles (you may have noodles and broth left over). 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.
That was it! Surprisingly easy and extremely delicious!
Review:
It was good! See our notes below about what I think could make this meal a 9. Leo was a huge fan!
Notes for next time:
Try to find pork stock concentrate. We thought the flavor was a little lacking in our version.
Next time I'd like to try it with a soft boiled egg.
You must try it with Bushwick Weak Knees Sriracha - so good!
Rating: 7/10
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