Recipe for a quick creamy and rich Miso Ramen: takes about an hr start to finish if you’re well prepared. Preparation is half the battle so read the fricken recipe BEFORE you start kiddos?
- 1 med size leek – dice however u want
- 4-5 cloves of garlic – Crushed
- 1 white onion – half – segment one piece and thinly slice the other
- 1 large chunk of ginger (2 in long ish) – segment
- Shiitake or button mushrooms (Well clean and quartered)
- 1 or 2 Red Thai Chili
- 1 bunch Scallions – dice
- 8 cups chicken stock
- 1 tablespoon Yellow Miso
- 2-3 large pieces of pork belly with fat (you could use thick cut bacon too)
- 4 chicken bone in pieces (I used legs)
- 1 teaspoon Chicken bouillon (I use “better than bouillon” and this is really options depending on how rich you want it)
- Fish sauce – 1-2 cups depending on how fishy/sweet and delicious you like it.
- Kaffir lime leaf – Optional – could use lime zest
- Spice mix: Fennel seeds, black peppercorns, cardamom, five spice anise, cinnamon stick (optional) – Feel free to get creative on your spices?
- Egg noodles or whatever kinda noodles you like best… I used egg this time around. Go to the asian supermarket and go crazy you will love it..
Topping Ideas -
- Fresh red onion
- Soft boiled egg
- Pork belly
- Jalapenos – i see as a must
Turn on your broiler (or high oven) –
When ready, section out ginger and half of your white onion – place under boiler and “char” till they “sweat” – set aside when done
While the broiler is on take all dry spices and toast under broiler – DO NOT BURN… I almost set my house on fire…not cool dude. Set aside when done.
Turn on your stove and grab a medium sauté pan! And a decent shallow but wide soup pot – set temp for soup pot to medium. You gettin excited yet? Wait on the sauté pan till you get through the below…
Throw in the soup pot:
- Thinly sliced onions
- Roasted ginger and onion segment
Do a quick sauté with some butter – common this is supposed to be rich!!
- After a quick sauté add in your fish sauce, chicken broth, miso, bouillon, lemon grass and lime leaf or zest.
- NOW – remember those spices that you got all toasty? I like to put them in something because I do not want them all um in my mouth and loose in my soup – this is supposed to be quick I know!
- SO what you can do is – cheesecloth it, coffee filter with roasting twine, loose leaf tea thingy? So many options here… it’s just better than straining and then adding everything back in.
Once you make your big decision on how to segregate dem spices, thow um in the pot. Now just put a lil’ top on that bad boy and let it come up to a nice…slow… boil – oh. YA.
While that is doin its thang – bring that sauté pan up to a nice HOT medium
When nice and hot throw in a light oil or broth or more butter…with some garlic, and a sweet liquids (I used a bit of sesame oil, fish sauce and teriyaki)
Add your chicken pieces and brown nicely on each side (I would not go too hard of a seared here..) once med brown – add that PORK BELLY YUM. Get it all nicely Par-cooked ( I’d say 20 mins with lots of rotatin’ and lovin’) – THOW UM IN THE POT!
But wait – DON’T TOUCH THAT PAN… oh no, were gana use all that nice juice left over. Grab a cup of water and deglaze – throw that in your pot.
Now turn to that soup pot & get her to a nice rolling simmer – not quite a boil but getting some nice action along the surface.
And walk away for 30 min… I used that time to get in some hanky panky with my hubby cause he was gana be gone all weekend… BOO HOO.
Tick tock – time goes off on my clock! And we scoop out those chicken pieces and put it out on the porch cause its -10 fricken degrees out side. Were gana let them cool for a bit…. 10 minutes?
If it isn’t that cold where you are FU – use your freezer.
- Meanwhile throw in those Egg noodles (they only need a light boil for 2-3 minutes)
- And add Shitakes/mushies if you are going for a mushroom add!
Bring chicken inside and take all meat of dem bones, chop or shred, and set aside for setting up the chix all pretty and shredded on top. Gatta have some presentation. PS talk about presentation – I am half clothed still from the hanky panky.
Get out some DEEP bowls…make um deep.
Ladle out just broth first, then add all your veggies from the pot… then top as you see fit. See my pix for variations!