Easy Homemade Chicken Ramen

Recipe adapted from The Flavor Bender

The first of what might be many social isolation dinners with the family. They had a specific film in mind, so I thought I'd cook them something in keeping with the film. I'd never made Ramen before, so shopped around to find one simple enough but that I thought would also still be authentic. Below is what I came up with.

The broth and the chicken are the main two elements. There are then all sorts of other toppings and accompaniments you can add as you wish.

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Ingredients

For the Ramen

5 cups stock (I used vegetable but you can use chicken)

4 stalks Spring Onions sliced thinly

4 cloves Garlic sliced thinly

2 in piece Ginger sliced thinly

1 tbsp Chilli flakes

1/4 cup Soy Sauce

1/4 cup Mirin

4 portions Ramen Noodles (I used wok ready ramen noodles rather than dried ones)

For the Chicken

2 tbsp Mirin

3 tbsp Soy Sauce

1/4 tsp Cayenne

2 cloves Garlic sliced thinly

4 unit Chicken Thighs

For the Chicken glaze

2 tsp Brown Sugar

2 tbsp Soy Sauce

For the additions

Bok Choy or other similar greens. Quickly fried or sautéed in a tbsp soy sauce and 1 clove sliced garlic.

Spring onions sliced length ways

Bean sprouts

Ramen Egg or simple soft boiled egg

Sliced mushrooms can also be added to the Ramen broth once it has been strained.

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Method

For the Chicken

1. Mix all the chicken ingredients minus the glaze ingredients in a large bowl. Make sure the chicken is well coated. Leave to marinate for at least one hour.

2. When ready to cook the chicken. Preheat the oven 200˚C and place the chicken skin/or smooth side down.

3. Roast for 15 minutes. Whilst roasting mix the glaze ingredients in a small bowl.

4. After the 15 minutes, turn the chicken pieces over and brush or drizzle the tops with the glaze. Return to the oven for a further 10-15 minutes until the chicken is cooked through and golden on top.

5. Once cooked, set a side for a few minutes before slicing.

For the Ramen

1. In a large pot. Place the stock, sliced ginger, sliced garlic, spring onions, chilli flakes, soy sauce and mirin in the pot. Stir and put the lid on.

2. Bring to the boil and then bring down to a simmer and simmer for 25mins. After 25 mins, taste to see if you need any more stock or any more soy sauce.

3. When you are happy with the flavour. Strain the ramen and return to the pot.

For the assembly

1. In a second large pot, bring half a pan of water to the boil for the noodles. If using dry noodles, cook as described on the packet. If using ready to eat noodles, simply heat through.

2. Spoon a portion of noodles into each bowl.

3. Cover with the hot Ramen.

4. Top with the sliced chicken.

5. Add any other additions to the top of each bowl.

6. Serve