June 8, 2012

Ramen Miso Soup with Japanese Simmered Chicken


Over the weekend, Jeremy and I went to the Carroll Park Fair, which is basically like one large stoop sale for the neighborhood. We perused piles and piles of....well, junk...but also came away with some great finds. One of the stands had a ramen soup set, which although we did not buy, inspired me to try my hand at my own version.

I realize authentic ramen soup can be a sensitive subject for many, so I'll state right off the bat that this is a very Americanized version made mostly with what we had on hand. But! It was still quite yummy, and I am very proud of how well it turned out.


The broth was delicious, as was my first attempt at soft boiling eggs. But the real star of the show was the Japanese simmered chicken! The recipe - called Tori No Nimono in Japanese - was adapted from Wandering Chopsticks and is so, so good. 'Nimono' means food that is boiled and seasoned, which I feel is an understatement for how amazingly flavorful this chicken is.




The meat gets tied together and then simmered in a broth until it reduces down to form a sticky glaze. Yum. It's then sliced and placed on top of the soup, but can also go well with pretty much anything (i.e. - I ate it cold with my lunch today and loved every moment of it).


Ramen Miso Soup with Japanese Simmered Chicken
Chicken component slightly adapted from Wandering Chopsticks

(Printable Version)

6 skinless chicken thighs
1/2 cup soy sauce or tamari
1/2 cup rice wine or mirin
3 cups water
2 Tbsp freshly grated ginger
3 Tbsp sugar
kitchen twine or cotton string

1 Tbsp canola oil
1-inch piece fresh ginger, minced
2 cloves garlic, minced
5 cups chicken stock
2 Tbsp miso paste
1 Tbsp mirin
Soy sauce/Tamari, to taste (optional)

1 lb ramen noodles, or thin udon noodles
1 Tbsp sesame oil

Veggie toppings of your choice. Examples:
Scallions, carrots, bamboo shoots, corn, radishes, cabage, soft boiled eggs, etc.

For the chicken: Tie the chicken thighs together in bundles using your kitchen twine or string. I chose to do three and three, but feel free to alter depending on how many thighs you have.
In a large saucepan, combine soy sauce, rice wine, water, grated ginger, and sugar over medium-high heath.

Place chicken in pan and bring to a boil. Reduce heat to medium-low and partially cover pan. Allow chicken to simmer for 30 minutes. Flip chicken pieces, partially cover again, and allow to simmer for another 20-30 minutes more, or until sauce has turned into a glaze and coated chicken. Watch carefully toward the end so that the sauce does not burn.

Remove chicken from pan and let rest on cutting board. Cut off twine and slice. Set aside while you finish making the soup.

For the ramen: Heat saucepan over medium heat and add canola oil. Add in minced ginger and garlic, and saute until fragrant, about 30 seconds. Add in stock and bring to a boil. Stir in miso paste and mirin. Reduce heat and let simmer while you cook the noodles.
Bring a large pot of salted water to boil and cook ramen noodles according to package directions. Drain and set aside.
Place a fine mesh strainer over a large bowl or pot and pour broth into strainer. Toss solids.

To serve - In each bowl place 1-2 tsp sesame oil. Top with the ramen noodles. Then pour broth over noodles. Arrange meat and toppings along top. Drizze with soy sauce, if desired. Enjoy!

1 comment:

  1. This looks seriously delicious. I want that chicken!


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