Ramen
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.
Ingredients
Meat and Noodles
1 whole. Raw Chicken
1 Bowl. Nanalim Noodles
Vegetables
1/2 cup onion, Julliene
2 cloves garlic, Minced
1 tsps ginger, Minced
1/2 cup carrots, Thin Coins
1/2 cup broccoli, Broken Down
1/2 cup corn, Cleaned off Cob
Spices
1/3 cup. cilantro
4 cups water
2 tblsp miso paste
4 cups dashi
1 tsps. salt
1 tsps. pepper
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
Divide noodles into bowl, top with broth and chicken
Garnish with soft boiled egg and cilantro
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