First ever attempt for Ramen Noodles after vigorous requests from my eldest son. Went through a serious research, as well as digging into my MOMOFUKU `Bible’, and realized the importance of the broth! Thus, a visit to my favourite Asian store to get things like Kombu, Bonito Flakes, Shitake Mushrooms, Enoki Mushrooms, Nori, Ramen Noodles, Bamboo Shoots, Bean Sprouts, Soy Paste and more.
At the end the whole family gathered around the table and the rest is history! Am I going to do it again? Definitely Yes, but next time the broth should be more balanced between a `fishy’ flavoured one and a `meaty’ one, as David Chang suggests. (adding roasted pork bones and a big chunk of Smoked Bacon)
The broth is enough for 8 servings, but I chose to make double the quantity and freeze half of it for a later recipe.
Ramen Noodles
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Ramen Noodles
Ingredients
For the Broth:
- 6 Litres Water
- 1 large Chicken , whole
- 2 Big Yellow Onions , quartered
- 1 bunch Scallions , white and green parts included, cut in half
- 1 Carrots , thickly sliced
- 4 tbsp Soybeans Paste
- 40g Dry Bonito Flakes
- 100g dry Shitake Mushrooms
- ½ cup Enoki Mushrooms
- 2 15x20cm Kombu , Kelp/Seaweed
- ½ cup Sugar
- 1 cup Sake
To put everything together:
- 650g Ramen Noodles , Alkaline Wheat Noodles
- 2 Chicken Breasts , from the chicken used in the broth
- Miso Sauce , press Here for Recipe
- 1 cup Bean Sprouts , thoroughly washed
- ½ cup Soybeans
- 1-2 Bok Choy , or Chinese cabbage
- 1 cup Bamboo Shoots , stewed for 15’ in 1 tbsp of Rapeseed Oil and 2 tbsp Toasted Sesame Oil.
- Cooked Shitake Mushrooms used in the Broth , whole or sliced
- 1 bunch thin Scallions , both greens and whites, very thinly sliced
- 8 Eggs , medium-hard boiled and halved
- 100ml Mirin
- Sriracha Sauce
- 1 tbsp red Chilli Pepper Threads
- 8 Nori sheets 7x5cm
- 1 tbsp White Sesame Seeds , toasted
- 1 tbsp White Sesame Seeds , toasted
Instructions
- Wash thoroughly the Kombu and add to a big pot along with the water. Bring to a boil on high heat and let simmer for 10’. Remove the kombu from the pot and discard.
- Increase the heat and add to the pot the mushrooms, bring to a boil and let simmer for 40’. Remove the mushrooms from the pot and keep aside to be used in the building of the dish.
- Once again turn up the heat and put the chicken in the pot. Once it boils allow to simmer for about an hour and until the meat is almost falling apart. In-between, use a slotted spoon to remove any foam or scum created on the surface. Replenish the water as part of it may evaporate during the cooking process. Remove the chicken from the pot and keep aside to be used in the building of the dish.
- As the water simmers add the bonito flakes to the pot and allow to flavour the broth for 20’. With a slotted spoon remove as much as possible of the bonito flakes and discard.
- Add to the pot the onions, scallions and carrots along with the sugar and the soybean paste, mix well for the paste to be diluted and simmer for 60’. At the last 5’ pour the sake to the pot. Taste the broth and adjust with a bit of soy sauce or sugar if needed.
- Run the broth through a cheese cloth and discard the veggies and any solids that were in the broth. Keep the broth warm to be used in the noodles.
- To cook the noodles, place a large pot filled with salted water on high fire and once it boils add the noodles and cook according to package instructions. Remove from the heat, drain and keep aside.
- In the meantime, turn the oven on with the broiler/griller chosen and rack placed on the top position. Take the chicken fillets off the body of the chicken, glaze with some Miso Sauce and place in a cooking tray. Place the tray in oven and cook near the griller for 4-5’ for the miso sauce to char a bit. Remove from the oven and slice into 1cm thickness slices.
- To put everything together take a deep bowl and add some noodles. Then pour all-over couple ladles of broth, add 4-5 slices of chicken on the side of the bowl and add next and around to them the bean sprouts, soybeans, couple of bok choy leaves, bamboo shoots, shitake mushrooms, enoki mushrooms, sliced scallions as well as a halved egg right in the middle. Pour a tbsp or two of Mirin, at your choice add some sriracha sauce and garnish with red chilli pepper threads and sesame seeds. Finally, deep halfway in and on the side of the bowl a nori sheet and enjoy.
