Roasted Chicken Ramen With Shimeji Mushrooms
24 Ingredients | 180 minutes
Rich, aromatic roasted chicken broth flavored with miso and soy with noodles, chicken and shimeji mushrooms makes for the perfect chicken ramen.
Auteur: Simply Delicious
- 1 chicken meat (roasted, removed, bones roughly chopped)4 chicken wings (roasted, plain with salt and pepper)2 onions (with skin, quartered)2 large carrots (roughly chopped)6 whole cloves of garlic2 bay leaves10 sprigs of thyme (fresh)1 teaspoon whole peppercorns2 teaspoons salt2 liters water1 liter chicken stock
- 50 ml soy sauce 2 teaspoons miso paste juice (from 1 lime) 2 tablespoons dry sherry (optional) 2 teaspoons sugar (optional) handful of spring onions (fresh, sliced) 2 cloves garlic (crushed) 2 teaspoons ginger (crushed) 200 grams shimeji mushroom fried chicken breast (sliced) peppers (fresh, sliced) fresh coriander noodles (cooked)
PREPARATION
STEP ONE: Prepare the mushrooms. To make the stock, combine all stock ingredients in a large saucepan and simmer for 2-3 hours until stock is golden brown and deep in chicken flavor.
STEP TWO: Cook the mushrooms. Remove 1 liter of the stock and place in a pot with the rest of the stock ingredients. (Freeze the rest of the stock for soups/stews.) Heat the stock gently and let it simmer for 15 minutes. When ready to serve, place the noodles, chicken, chillies and coriander in bowls and cover with the stock.
STEP THREE: Serve Immediately
Full recipe HERE:
