Friday, October 21, 2016

Homemade Chicken with Brown Rice Ramen

I wanted to create a simple ramen noodle soup, that could be made quickly, with ingredients on hand. I got inspired after I scored a bag of Lotus foods Brown Rice Ramen at Costco's and I love a "soup meal" and slurpy noodles! 
I opted for chicken instead of pork, but kept the rest of the ramen vibe somewhat traditional: a killer chicken soup base with garlic, ginger, mushrooms and coconut amino's, filled with squiggly ramen noodles and slices of succulent chicken, and topped with fresh spring onions and a soft-boiled egg.
My version is on the table in less than an hour – and half that if you opt for store-bought chicken – and while it might not be completely authentic, it’s a flavorful, comforting soup just in time for the unmistakably crisp, chilly autumn weather and rain lately  October has ushered in here in Pittsburgh!! 
Homemade Chicken with Brown Rice Ramen



INGREDIENTS
Yield: 2 Servings

  • 2 chicken breasts (boneless) 
  • kosher salt and freshly-ground black pepper, to season
  • 3 tsp Coconut oil *good for high heat! (Olive oil could work)
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp Coconut aminos (or low-sodium soy sauce) 
  • 2 tbsp mirin a rice cooking wine. (I used rice vinegar)
  • 4 cups organic low sodium chicken stock
  • 2 oz dried shiitake mushrooms (or 1 to 2 cup fresh I love Mushrooms!) 
  • 1-2 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried brown rice ramen noodles ( I used Lotus Foods Brand from Costco's)
  • optional: Any fresh herbs or fresh jalapeño slices, for serving

Instructions: 
  1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the coconut oil in a large oven-safe skillet over medium heat. Add the chicken, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin or rice vinegar, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried/fresh mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño/herbs (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. 
  6. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Lotus Foods Brand of Ramen from Costco's

I am following the color coded beachbody portioned containers so I tracked it by filling the cups as I added to my bowl: 

1 yellow cup filled with noodles, 1 red Cup sliced Chicken, 1/2 red 1 egg, 1 green cup with mushrooms and scallions, 2.5 teaspoons oils in broth/skillet, Chicken broth 1/2 red container *See NOTE 

So for 1 serving: 1 yellow, 2 red, 1 green, and 2.5 teaspoons 

* Note: Straight from  Autumn Calabrese
January 5, 2015 · 
It's cold out in most parts of the country and everyone wants to eat soup. A lot of people have been asking what chicken noodle soup counts as. Here it is.
If it’s the soup—with the chicken and the noodles—then one cup is 1/2 yellow and 1/2 red.
If it’s just the broth—no solids—2 cups is 1/2 a red container.



No comments:

Post a Comment