January 29, 2015

Miso-Chicken Ramen

Miso-Chicken Ramen
Unless you've been living under a rock the past couple of days, you know that the Northeast was hit with a MASSIVE blizzard and Massachusetts got the worst of it. We were pummeled with a ton of snow, which meant travel bans, school and office closures, and excuses to hunker down and stay indoors. The snowpocalypse gave me the opportunity to make this amazingly delicious, semi-involved and time consuming soup. The beauty of this ramen is the miso mushroom broth, which is packed with tons of umami tastiness. While ramen can definitely be intimidating and this recipe has alot of steps, it's not hard to follow and is worth the effort!
Miso-Chicken Ramen
Miso-Chicken Ramen
Recipe adapted from Cooking Light
Serves: 6, Serving Size: 1 bowl (1 1/2 cups broth, 2-oz. noodles, 1 chicken thigh, 1/4 cup mushroom mixture, 1/2 egg, 1 tsp sambal) PointsPlus: 12 (give or take...)
Ingredients
  • 4 cups water
  • 1/2-oz. dried porcini mushrooms
  • 2 tsp canola oil, divided
  • 6 skin-on, boneless chicken thighs (skinless is fine as well)
  • Kosher salt and freshly cracked black epper
  • 1 medium onion, chopped
  • 2 carrots, coarsely chopped
  • 2 tbsp yellow miso
  • 2 tbsp lower-sodium soy sauce
  • 1 tbsp prepared ginger
  • 1 cup chicken stock (I use Better Than Bouillon)
  • 1 cup water
  • 3 garlic cloves, crushed
  • 8-oz. fresh Chinese egg noodles (or whatever noodle you prefer)
  • 1 tbsp dark sesame oil
  • 16-oz. mushrooms, sliced
  • 3 large eggs
  • 3/4 cup thinly sliced scallions
  • 2 tbsp sambal oelek, divided
Miso-Chicken Ramen
Directions:
  • Preheat oven to 350f. Bring 4 cups of water to a boil and add dried porcini mushrooms. Remove from heat and let the mushrooms steep for 15 minutes. Drain through a sieve over a bowl, reserving both the porcini mushrooms and the steeping liquid. Chop the porcini mushrooms then set aside both the mushrooms and liquid for later.
  • While mushrooms are steeping, season chicken thighs with salt and pepper. Heat 1 teaspoon oil in an oven-safe skillet over medium heat. Add chicken thighs, skin side down, and sear until browned. Repeat on other side then put the skillet in the oven to finish cooking the thighs for 20 minutes, or until done. 
  • Heat remaining teaspoon canola oil in a Dutch oven over medium heat. Add onion and carrot and sauté 2 minutes. Combine miso, soy sauce, and ginger. Add the miso mixture, steeping liquid, chicken stock, 1 cup water, and garlic to the Dutch oven. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain broth mixture through a sieve over a bowl, discarding the solids. Return the broth mixture to the Dutch oven and bring to a boil. Once the broth mixture has come to a boil, cook the noodles according to package directions. Remove from heat when done.
  • While the broth mixture is coming to a boil, heat 1 tablespoon sesame oil in a pan. Add the fresh mushrooms and sauté 8 minutes. Add the reserved porcini mushrooms to the pan to heat them through then remove from heat. 
  • Place the eggs in a small saucepan, adding water to cover. Bring to a boil, cook for 1 minute, then remove from heat and let stand for 2 minutes. Drain and rinse the eggs under cold water. Peel the eggs and cut them each in half.
  • Divide the broth-noodle mixture evenly among 6 bowls. Top each bowl with 1/4 cup mushroom mixture, 1 chicken thigh, 1/2 egg, 1 tsp sambal, and the sliced scallions. 
Miso-Chicken Ramen

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