16 November, 2020
This comforting Japanese inspired noodle soup that is on our weekly rotation. Here's how to make our simple ramen at home.
- A free range chicken breast
- 1 x Leek sliced
- 1 x brown onion, roughly chopped
- 2 x garlic cloves, crushed with the back of a knife
- 1 x big tbsp of Miso Paste
- Egg noodles or another starchy ramen noodle
- 1 x Sachet of dashi (can be found at any asian grocer)
- 1 x little red chilli (optional)
- 1L of water
- Sesame seeds
- Sesame oil
- Knot of ginger, peeled and roughly chopped
- Asian Greens of choice (we used bok choi)
In a large saucepan drizzle a bit of sesame oil and add onion, chilli, garlic + 3/4 of the leek and fry off lightly
Add heaped spoon of Miso paste and stir
Meanwhile, stir in dachi powder to the 1L of water
Once fragrant, add full chicken breast to saucepan and pour water over top
Bring to the boil and then turn down heat and simmer for around 25 mins (until chicken is poached through)
Once chicken is cooked, remove it from the broth and put it on a plate to cool
Take the broth off the stove and with a strainer over a heat-proof bowl pour the liquid into it, making sure all the veggie and sediment gets caught in the strainer. It's important to get as much liquid out of the veg as possible so use the back of a spoon to put down on the onion and leek mixture so any excess broth ends up in the bowl
Disregard the strainer and pour broth back into saucepan and put back on heat
Meanwhile, put a good dash of sesame oil in a small frypan and once it's hot add the rest of the leek in and fry off until crispy. Add sesame seeds right at the end so they don't burn.
While that cooks, add your egg noodles to the broth (make sure you read the back of the packet at how long they should cook for)
Put crispy leeks on some paper towel to get the excess oil off. With two forks pull apart the chicken breast
Throw in your Asian greens to broth - you want them to wilt but be crunchy so this shouldn't take very long
Evenly dish out the noodles and green between two bowls, divide the chicken breast into them and then pour broth over
Finally, add crispy leek and sesame mix to the top
Ramen is served in our Khaki Bowl, using the hinoki chopsticks and chopstick rests.
Recently we were selected by JETRO (Japanese external Trade organisation) to visit the prefecture of Nara, Japan. While it was a very short trip, we met many talented makers, visited significant cultural landmarks, hung out with the deer and fell in love with the locals. Here’s our little overview and some tips for you.