Chicken ramen noodle soup

Remember when I told you that very often I run out of ideas to cook chicken? On one of these days, I was watching a film where someone was eating chicken ramen noodle soup. And voila 🙂 I had to try to cook it myself. I’ve tasted it before in restaurants or take away but never made it at home. It didn’t look hard so I decided to give it a go.

chicken ramen noodle soup

I’ve done a bit of research and found out that some sources say it is of Chinese origin and other sources say it was invented in Japan in the early 20th century. The name ramen is the Japanese pronunciation of the Chinese lamian. Until the 1950s, ramen was called shina soba (Chinese thin noodle) but today just Ramen is more common. By 1900, restaurants serving Chinese cuisine offered a simple ramen dish of noodles, a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also sold ramen to workers. By the mid 1900s, ramen had become a popular dish when eating out. The first specialized ramen shop opened in Yokohama in 1910. In 1958, instant noodles were invented by a Taiwanese-Japanese company. Named the greatest Japanese invention of the 20th century, instant ramen allowed anyone to make an approximation to this dish simply by adding boiling water. In the 1980s, ramen became a Japanese cultural icon.

The secret of this dish is in the broth so the more flavour you can add to it the better. I made a simple broth but you can use all sorts of flavours and leftovers like bones in it. This time I’ve used chicken put you can use pork or beef. It’s quite a good option to use whatever you have around the pantry. I wasn’t disappointed with my first try and I will definitely cook it again

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Yield: 2 people

Chicken ramen noodle soup

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Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 chicken breast
• 100 g ramen noodles
• 1 celery stalk
• 2 carrots
• 1 onion, cut into quarters
• 100 g fresh mushrooms, sliced
• 6 cups of chicken stock
• 1 bay leaf
• 2 tbsp fresh ginger
• 2 garlic cloves
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp scallions, sliced
• 2 boiled eggs
• Salt & Pepper, to taste
• Dried thyme, to taste

Instructions

1. Cut the chicken breasts into steaks and season with salt and pepper.
2. Start making the broth: in a large pan, heat the sesame oil. Add 1 carrot cut into pieces, the celery, the onion, garlic cloves, bay leaf, the ginger cut into pieces, soy sauce and saute for 3 min.
3. Add the chicken stock and let it simmer for a couple of hours or for as long as possible.
4. On a frying pan, saute the mushrooms with 1 crushed clove of garlic. Set aside keeping it warm.
5. Meanwhile, boil the eggs.
6. When the broth is done, grill the chicken steaks till nice and crispy. Slice them into strips and keep it warm.
7. Strain the broth through a sieve and bring to the boil. Cook the ramen noodles in it according to the instruction on the pack.
8. Assemble the soup: place the noodles on a bowl and cover with the broth. On top, please the chicken strips, the mushrooms, one half of the egg, raw carrot strips and sprinkle with sliced scallions.
9. Serve hot.

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 608Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 259mgSodium: 2355mgCarbohydrates: 47gFiber: 5gSugar: 18gProtein: 48g

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