img_8172-layout2-Ramen recipe
Ramen recipe to adapt
there are 3 stages to cooking udon: boiling, cooling + warming
UDON:
FOLLOW PACKET INSTRUCTIONS, OR...
1. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water; once boiling, gently shake + pull the udon noodles to separate them + lower into water for 15 mins (add dash of cold water if looks likely to bubble over)
2. Boil a kettle (to warm the udon later)
3. Drain the udon after 15 mins; fill same pot back up with cold water + return noodles to cool them
4. Drain the udon from the cold water + divide between 2 serving bowls; pour over boiling water from kettle; leave to warm for a minute then drain each bowl
DASHI:
1. Put dashi into a saucepan and bring to boil
Add ingredients of your choice: e.g. mushrooms, leeks/spring onion, ginger, seaweed, pickled chilli, soft boiled egg, chashu pork or chicken thighs, etc
_ _ _
**Also see Tom Kerridge's chicken ramen recipe**:
www.bbc.co.uk/food/recipes/chicken_miso_and_49410
INGREDIENTS:
- 1.5 litres dashi/ chicken stock
- 15g dried porcini mushrooms
- 1 star anise
- 2.5cm piece fresh root ginger, peeled and thickly sliced
- 3x garlic cloves, lightly bashed
- 3x spring onions, white + green parts separated, finely chopped
- 750g chicken thighs, skin removed and bone in
- 4x large free-range eggs
- 2x tablespoons white miso paste
- 1x tablespoon mirin
- 1x tablespoonsoy sauce
- 12x dried shiitake mushrooms
- 400g cooked ramen noodles
- 100g baby spinach
- sea salt + freshly ground white pepper
- 1 red chilli, deseeded and cut into thin strips, to serve
- 1 tsp furikake (Japanese seasoning) (optional), to serve
METHOD
Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through.
Remove the chicken from the pan and set aside. Pour the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.
When the broth comes to the boil, carefully add the eggs in their shells, and cook for 6 minutes. Lift out the eggs and transfer to a bowl of iced water to cool.
Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.
Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls.
Shell the boiled eggs and halve each one. Ladle the broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve.
img_8172-layout2-Ramen recipe
Ramen recipe to adapt
there are 3 stages to cooking udon: boiling, cooling + warming
UDON:
FOLLOW PACKET INSTRUCTIONS, OR...
1. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water; once boiling, gently shake + pull the udon noodles to separate them + lower into water for 15 mins (add dash of cold water if looks likely to bubble over)
2. Boil a kettle (to warm the udon later)
3. Drain the udon after 15 mins; fill same pot back up with cold water + return noodles to cool them
4. Drain the udon from the cold water + divide between 2 serving bowls; pour over boiling water from kettle; leave to warm for a minute then drain each bowl
DASHI:
1. Put dashi into a saucepan and bring to boil
Add ingredients of your choice: e.g. mushrooms, leeks/spring onion, ginger, seaweed, pickled chilli, soft boiled egg, chashu pork or chicken thighs, etc
_ _ _
**Also see Tom Kerridge's chicken ramen recipe**:
www.bbc.co.uk/food/recipes/chicken_miso_and_49410
INGREDIENTS:
- 1.5 litres dashi/ chicken stock
- 15g dried porcini mushrooms
- 1 star anise
- 2.5cm piece fresh root ginger, peeled and thickly sliced
- 3x garlic cloves, lightly bashed
- 3x spring onions, white + green parts separated, finely chopped
- 750g chicken thighs, skin removed and bone in
- 4x large free-range eggs
- 2x tablespoons white miso paste
- 1x tablespoon mirin
- 1x tablespoonsoy sauce
- 12x dried shiitake mushrooms
- 400g cooked ramen noodles
- 100g baby spinach
- sea salt + freshly ground white pepper
- 1 red chilli, deseeded and cut into thin strips, to serve
- 1 tsp furikake (Japanese seasoning) (optional), to serve
METHOD
Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through.
Remove the chicken from the pan and set aside. Pour the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.
When the broth comes to the boil, carefully add the eggs in their shells, and cook for 6 minutes. Lift out the eggs and transfer to a bowl of iced water to cool.
Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.
Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls.
Shell the boiled eggs and halve each one. Ladle the broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve.