For a bento box : Recipe N°22a real ramen soup!
- 1 farm chicken
- 1 carrot
- 1 turnip
- 1/2 leek
- 1 onion
- 2 cloves
- 3 tablespoons of soy sauce (shoyu)
- 1.5 tbsp miso paste
- 4 nests of Asian egg pasta (400g dry)
- 4-6 dried black mushrooms (peephole ears here)
- 1 young onion
- 2 tbsp toasted sesame oil
- 3 cm fresh ginger, peeled
- 3 cloves of garlic
- 1 tablespoon cooking oil
- 15 Chinese coriander leaves
- In a large saucepan, sauté the vegetables from the broth cut into large pieces in a little oil.
- Remove the skin from the chicken and brown it quickly in the saucepan, then moisten it to the right height.
- Cook for about half an hour just below boiling point. Check that the chicken is cooked (70° in the middle), and remove it from the broth.
- Let the broth simmer for another two to three hours if possible.
- Ideally, store the broth overnight in a cool place so that it can easily be degreased.
- In a saucepan, brown the peeled garlic cloves and ginger, peeled and cut into large slices, in a little oil.
- Add the stock and bring it to the boil with the Chinese mushrooms. Remove them from the stock when they are well rehydrated (after 5-10 minutes), and chop them coarsely.
- Season the broth with two cases of shoyu and a large tablespoon of miso (more or less to taste). Season with salt and pepper if necessary and mix well.
- Cook the pasta for 3 minutes in boiling water, or in the stock.
- Reheat the chicken and cut into slices.
- In a small skillet, sauté half of the young onion (white and green) in sesame oil. When it is golden brown, add a tablespoon of shoyu (watch out for splatters!) and let it caramelize.
- In your bento, pour a piece of pasta, put some pieces of chicken, some chopped mushrooms, then pour the broth. Finish with a few coarsely chopped Chinese coriander leaves and the caramelized onions.