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So it's winter here and I'm pretty sick myself. So I found this nice Ramen recipe that i can help you through this flu season and help warn off those on coming colds. I can finally say that it feels like I've been Naruto (i don't even like anime though)
This is super easy, and it taste amazing. this is the third time I've had it this week.
Serves: 2 - 4 people
What Your Going To Need:
• 2 tablespoons peanut oil
• 2 leeks, chopped
• 1 carrot, chopped
• 2 teaspoons of crushes garlic
• 1 teaspoon of crushed ginger
• 700ml chicken stock
• Splash of Mirin
• 2 tablespoons soy sauce
• 1 pinch salt and pepper
• Hot Chilli powder to taste
• 2 chicken thigh fillets
• 6 mushrooms, sliced
• 160g ramen noodles
• 2 hard-boiled eggs
• 1 spring onion, sliced
How To Do It:
1. Make the broth: Heat a saucepan over a moderate temperature and add the peanut oil followed by the leeks. Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes. Next, stir in the chicken stock (I use stock powder and boiling water according to the stock container), the soy sauce, mirin and finally season with salt, pepper and chilli powder (I like mine a bit spicy). Bring to a simmer and cook for 15 to 20 minutes.
2. Sieve the broth: Place a sieve over another saucepan and strain the broth, I like to put a few vegetables back in for something a bit extra. Then put it back on the heat.
3. Place chicken, followed by the mushrooms into the hot broth. Slowly poach for about 7 minutes. Don't let it boil - keep it over a low heat. If the chicken becomes too hot it will dry out. This way it will stay moist. Using a slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside. I also like to put the eggs in to the simmering broth that way you save another pot to wash up later.
4. Add the noodles to the broth and raise the heat to a simmer. Leave them to cook for about 3 minutes.
5. Moving lengthwise along the chicken breast, cut into fairly thin slices. Then take the hard boiled eggs and chop them in half.
6. Place the noodles into a soup bowl and ladle the broth on top. Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions. Season with salt and pepper. Add a little more broth and your soup is ready.
ENJOY!
