Ramen Chicken Soup Food

RAMEN NOODLE SOUP

Steps:

• Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
• Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
• Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
• Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
• Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
• Toppings Bar
• Take your pick: These taste great in just about any combination.
• Shredded rotisserie chicken
• Sauteed mushrooms
• Nori strips (seaweed)
• Shredded kale
• Cubed firm tofu
• Snow peas
• Toasted sesame seeds
• Sliced radishes
• Sliced scallions
• Bean sprouts
• Kimchi
• Watercress
• Sliced jalapeno
• Pickled ginger
• Wasabi paste
• Fried egg
• Sesame oil
• Sriracha
• Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
• Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
• Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.

CHICKEN RAMEN STIR-FRY

Steps:

• In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
• In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
• Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
• Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.

JAPANESE RAMEN NOODLE SOUP

Steps:

• Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
• Taste the stock - add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
• Cook 375g ramen noodles following the pack instructions, then drain and set aside.
• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
• Strain the stock into a clean pan, then bring to the boil once again.
• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

MISO RAMEN SOUP

Steps:

• Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
• Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
• Add the chicken broth, sugar and soy sauce and bring to boil.
• Turn heat down to low and melt miso in the soup.
• Add sesame oil and take off of heat.
• Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
• Add noodles to soup and serve.

CHEAT'S CHICKEN RAMEN

Steps:

• Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
• Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
• Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

EASY CHICKEN-RAMEN SOUP

Steps:

• In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
• Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
• Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
• Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
• Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
• Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!

RAMEN CHICKEN SOUP

Steps:

• In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
• Break up noodles.
• Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
• Stir in chicken and heat through.
• Ladle into bowls; sprinkle with almonds and serve.

RAMEN CHICKEN NOODLE SOUP

Steps:

• Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

10-MINUTE CHICKEN, CORN AND KIMCHI RAMEN

Steps:

• Combine the chicken broth, 1 cup water, ramen noodles, spinach, chicken, kimchi, corn and soy sauce in a large straight-sided skillet. Cover and bring to a boil over high heat, stirring occasionally, about 6 minutes; boil for 1 minute.
• Meanwhile, slice the scallions and tear the seaweed into bite-size pieces.
• Divide the hot ramen among 4 shallow bowls and top each with scallions and seaweed.

CHICKEN MISO SOUP WITH RAMEN NOODLES

Steps:

• Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
• Cook mixture until beginning to brown, about 3 minutes.
• Add broth and simmer, about 10 minutes.
• Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
• Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
• Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
• Off heat, stir in spinach.
• Garnish each serving with scallion greens.

SPRING RAMEN CHICKEN SOUP

Steps:

• In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
• Meanwhile, remove strings from snow peas and cut each diagonally in half.
• Slice green onions and shred carrot.
• Cut chicken into 3/4-inch pieces.
• Break ramen noodle block into 2 layers.
• When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
• Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout.
• Remove saucepan from heat.
• Stir in sesame oil.

SOUTHWEST SLOW-COOKER CHICKEN RAMEN SOUP

Steps:

• Sprinkle taco seasoning evenly onto both sides of chicken breasts; place in slow cooker sprayed with cooking spray. Top with salsa, beans, carrots and peppers. Pour chicken broth over ingredients in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
• Remove chicken from slow cooker; set aside. Discard Seasoning Packet from soup mix. Break apart Ramen Noodles; stir into remaining ingredients in slow cooker. Cook, covered, 10 min. or until noodles are tender. Meanwhile, shred chicken.
• Return chicken to soup. Add cilantro and 1 cup cheese; stir. Ladle soup into serving bowls; top with remaining cheese.

SIMPLE CHICKEN RAMEN SOUP

Steps:

• Cut the chicken into strips and pan fry in a oil with a little salt and pepper untill brown. Take the chicken out of the pan leaving the juice behind.
• Cut the Pak Choi bunches length ways to create long strips. Mince the garlic (or finely chop). Finely slice and de-seed a Red Chilli.
• Fry the Pak Choi, Garlic and Chilli over a low heat untill the Pak Choi starts to wilt, be careful not to burn the Garlic.
• Once cooked add the chicken and add the 600ml of Chicken stock. In a seperate pan cook the Udon / Ramen noodles in boiling water for approx 4 minutes (untill soft)
• Drain the noodles and divide into the bowls. Use a slotted spoon to place the Chicken, Pak Choi over the noodle and then ladle the broth over the top. Serve with finely chopped spring onions.