Ramen Serves 1

Nanalim Noodles, Chicken, and a Poached Egg

This is the 14th recipe from Cooking Space.

In this episode of #CookingSpace, Chef Jose Garces goes back to his Iron Chef days. While taping Iron Chef in Tokyo, he took advantage of the opportunity to indulge in the myriad styles and flavors of ramen and came home to put his own Garces twist on this Japanese Staple. Join Jose as he crafts his favorite ramen and shows you how you can customize yours to suit your taste.

Preparation

Make ahead of time

Broth: Add water, chicken stock and dashi to a large pot. Whisk miso, onions, garlic into broth and then add chicken wholes. Add salt and pepper for flavor then let cover and cook slow on low heat for 1 hour.

Remove Chicken and skim chicken fat from top of the broth

Shred chicken with a fork and set aside
Bring broth to a boil for 5 mins then let simmer. Do not thicken.

Add Vegetables

Add broccoli, carrots, corn and let cook for 3-4 minutes

Cook Noodles

Cook noodles in separate pot with boiling salt water until al dente or 2-3 minutes
Add shredded chicken to broth
Add eggs to boiling broth for 7-8 minutes then immediately remove
Remove Noodles from water and strain

Serve