Ramen is very simple to make. It’s basically fast food, something that you can cook in 20 minutes, prep and everything. Today I’m going to share a recipe for Chicken Teriyaki Ramen in a Miso Soup broth.
Nearly every province in Japan has it's own variation on Ramen, with an array of different toppings and selection of broths. The idea of Ramen is thought to be of Chinese origin, based on the term lamian meaning 'hand-pulled noodles'. It was introduced to Japan and adapted into the dish we see today.
This dish can be
made with virtually anything and the general idea behind it is to put it all
in a pot and let it boil. The chicken I’m going to cook in the oven,
as it's a little healthier than frying.
It's easiest to used dried noodles. Cheap super noodles work just as nicely as any other dried noodles you can purchase in the supermarket. Just throw away the little sachet of powder you get with the noodle and use this recipe instead. The flavours of the soup and the vegetables are what's important to this dish.
It's easiest to used dried noodles. Cheap super noodles work just as nicely as any other dried noodles you can purchase in the supermarket. Just throw away the little sachet of powder you get with the noodle and use this recipe instead. The flavours of the soup and the vegetables are what's important to this dish.
Ingredients
Teriyaki marinade:
2 tablespoons of honey
50ml soy sauce
50ml mirin
50ml mirin
2 tbsp corn flour
1 chicken breast
500ml dashi/chicken stock
2 cloves of garlic
2 red chillies
1 teaspoon of crushed ginger
100g pak choi
100g mushrooms
juice of half a lime
65g/100g dried noodles
4 chopped spring onions
65g/100g dried noodles
4 chopped spring onions
Preparation time: 15 minutes + 30 minutes marinading time
Cooking time: 20 minutes
Method
- To make teriyaki marinade, mix together the honey, soy sauce and mirin over a low heat. Mix in the corn flour until thickened.
- Marinade the chicken breast in the teriyaki marinade and leave for about half an hour in the fridge.
- Remove from the fridge and place in the oven for 20 minutes/until the chicken is cooked through on 180oc.
- Whilst the chicken in cooking, boil a kettle and make the stock with the dashi stock sachets. (Note: A box of about 10 dashi stock sachets should be between £1-£2 in your local Chinese supermarket. Alternatively some supermarkets like ASDA and Tesco sell miso soup mix/paste. It’s not quite as good, but a suitable alternative!)
- Boil the garlic, chillies, ginger, pak choi and mushrooms in the stock. Add the lime. After about 5 minutes of boiling add the noodles to the pot and let everything cook through.
- Put the noodles in the bowl and pour over the stock.
- Slice the chicken into manageable chunks (So you can eat them with chopsticks! ) and place onto of the broth.
- Sprinkle the spring onions on one side of the bowl.
