Chicken ramen : Bento Box Recipe N°22

For a bento box : Recipe N°22

a real ramen soup!

 


Ingredients :

  • 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


Preparation :

 

  1. In a large saucepan, sauté the vegetables from the broth cut into large pieces in a little oil.
  2. Remove the skin from the chicken and brown it quickly in the saucepan, then moisten it to the right height.
  3. 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.
  4. Let the broth simmer for another two to three hours if possible.
  5. Ideally, store the broth overnight in a cool place so that it can easily be degreased.
  6. In a saucepan, brown the peeled garlic cloves and ginger, peeled and cut into large slices, in a little oil.
  7. 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.
  8. 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.
  9. Cook the pasta for 3 minutes in boiling water, or in the stock.
  10. Reheat the chicken and cut into slices.
  11. 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.
  12. 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.

 

Enjoy !

 

Chicken ramen : Bento Box Recipe N°21 | Bento-cook.com


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