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Ramen Soup with Chicken
Instructions
Prepare the ingredients for the ramen soup with chicken.
Bring the chicken broth to a boil. Peel the carrot, cut it into long thin strips and add it to the pot. Peel half an onion and add it with the cilantro stems. Cover and simmer gently for 15 minutes.
Remove and discard the onion and stems. Pour 2 tablespoons of soy sauce into the broth. Once it boils, turn off the heat. Taste and add salt if needed.
While the broth cooks, prepare the chicken. Cut the chicken fillet into fairly thin slices and season with salt and pepper.
In heated oil, carefully place the chicken slices and fry over high heat on one side. Flip them, add the finely chopped garlic and fry the other side.
Put the noodle nests in a small saucepan. Pour over boiling water (just enough to cover the noodles). Cook in salted water until done according to the package instructions, usually 3–5 minutes.
Carefully remove the nests from the water, keeping their shape.
Place a portion of noodles and some slices of the fried chicken with garlic in each bowl. Add carrot from the broth.
Pour the broth over the top and sprinkle with chopped green onion. The ramen soup with chicken is ready.
Add halves of a hard-boiled egg or one with a runny yolk. Serve various sauces alongside.Enjoy your meal!
Tips
- 1
The noodle "nests" are the key to an attractive presentation. Cook them carefully so they do not fall apart – keeping the shape is the signature touch of ramen.
- 2
Onion and cilantro stems are the "secret" aromatic set. They are added to the broth for aroma and then discarded.
- 3
Cook the egg with a runny yolk – about 6 minutes from the moment the water boils. The yolk will run into the broth and enrich the flavour.
- 4
Natural soy sauce is the base of an authentic taste. Without it you get not ramen but a plain broth with noodles. The same principle works for other kinds of Asian noodle soups.
FAQ
Which noodles should you choose? +
Japanese ramen noodles or soba (made from buckwheat flour) are ideal. Brands such as Maruchan, Nissin Top Ramen and Hosomaki are reliable. Alternatives: hard-wheat spaghetti (thinner ones – capellini), Chinese egg noodles, and udon (thicker, Japanese). Noodle "nests" are the most convenient for serving. Do not use instant noodles with a powdered broth (a different concept altogether). Thin noodles cook in 3–5 minutes, thicker ones in 7–10 minutes. For authenticity, visit a Japanese or Chinese shop, where there are always good-quality noodles.
What can replace soy sauce? +
Alternatives: tamari (Japanese, gluten-free), Worcestershire sauce plus salt (a European version), coconut aminos (vegan, slightly sweet) and miso paste with water (a thicker option). Soy sauce is the base of authentic ramen, and without it the characteristic flavour is lost. Brands such as Kikkoman, Yamasa, Sen Soy and Heinz are good quality. Check the ingredients: a natural sauce contains soy, water, salt and wheat (with no sugar or preservatives). "Light" soy sauce has less salt. For a spicy version, add 1 teaspoon of chilli paste (Sambal Oelek, Sriracha).
How long does ramen keep? +
It is best freshly made. In the fridge in a sealed container it keeps for 1 day, but the noodles will swell and soak up the broth. The ideal serving is 5–10 minutes after cooking, while the noodles are al dente and the broth is hot. I do not recommend keeping it longer than 24 hours. If you are preparing it ahead, store the broth, meat and carrot separately from the noodles. Cook fresh noodles when serving (5 minutes). Do not freeze it, as the noodles lose their texture. For a packed lunch, use separate containers for the broth, noodles and toppings.
What should you serve ramen with? +
Japanese classics: with an onsen boiled egg (soft yolk), nori (dried seaweed), pickled ginger and kimchi (a Korean side). With thinly sliced chashu pork (braised pork belly) for the authentic version. With fried tofu for a vegan serving. Spicy sauces: Sriracha, chilli oil and wasabi. With green tea or sake for a "Japanese serving". Eaten with chopsticks or a spoon, in the authentic tradition. For a home dinner, serve it with beer or green tea. Garnish with fresh cilantro and green onion when serving. For a spicy version, add 1 teaspoon of chilli paste to each bowl.
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