Author Topic: Does anyone have a good Chicken Ramen recipe? (Read 1686 times)

Cerveza mas fina · « **on:** January 04, 2013, 10:13:58 AM »

Yes yes, I know I have to google, but I can't find nothing decent. And since we got some decent cooks and japanese living folks here...

I want to make some nice ramen tomorrow, with chicken, some udon noodles... but what about the rest? Chinese cabbage? Spring onions? What for the broth?

Don Flamenco · « **Reply #1 on:** January 04, 2013, 10:20:32 AM »

It's not gonna be that simple, broski. The real ramen recipes I've seen take hours of work and a lot of weird ingredients (bones, fatback, etc.) Need a pressure cooker. but one day, I'm gonna do it.

but with soba noodles and miso and shit, you can make a decent soup:

http://go-at-home.com/recipeDetail.asp?RecipeID=68

Cerveza mas fina · « **Reply #2 on:** January 04, 2013, 10:21:07 AM »

Yeah, ill make my own broth one day, but for now I was thinking miso/chickenstock as a base. There are so many different versions it makes my head spin! Broth is key here I think.

Want to make something that looks more like

MrAngryFace · « **Reply #3 on:** January 04, 2013, 10:28:15 AM »

I know its ghetto but I just to cook instant pork ramen with kielbasa, and then let it reduce a fair bit. HOLY GOD was it good (SODIUM)

Cerveza mas fina · « **Reply #4 on:** January 04, 2013, 10:36:40 AM »

Ramen with kielbasa?

Are you part polish?

Quote

The Four Main Types Of Ramen

Depending on your taste, you can model your homemade ramen after any of the following varieties of classic ramen.

Shio ramen is the subtlest form with a clear, light-bodied salty chicken broth. Sometimes fish or pork are included.

Shoyu ramen is soy sauce flavored and made with a chicken and vegetable broth base. Sometimes fish or beef are included.

Tonkotsu ramen is rich and pork based, almost milky white in color.

Miso ramen is rich in flavor from miso paste -- it also comes in a spicy version that's topped with spicy bean paste. The broth can be a combination of chicken, fish and/or pork.

chronovore · « **Reply #5 on:** January 04, 2013, 10:38:42 AM »

Aren't most ramen soup recipes made from pork? I'm not really familiar with chicken as a base.

Cerveza mas fina · « **Reply #6 on:** January 04, 2013, 10:41:19 AM »

Ill use miso as a base, but will but chicken in the soup. Hope I can find chopsticks in the shop.

Gonna make it tonight. Im so excited

Don Flamenco · « **Reply #7 on:** January 04, 2013, 10:46:51 AM »

Quote from: chronovore on January 04, 2013, 10:38:42 AM

Aren't most ramen soup recipes made from pork? I'm not really familiar with chicken as a base.

a lot of them have chicken broth mixed in. cuts some of the earthiness of all the pork products in ramen.

Cerveza mas fina · « **Reply #8 on:** January 04, 2013, 10:47:46 AM »

Maybe Ill do a soy ramen, chicken broth and then some soy sauce/fish sauce instead of dashi.

Joe Molotov · « **Reply #9 on:** January 04, 2013, 11:55:10 AM »

+ Water

You're welcome.

Hitler Stole My Potato · « **Reply #10 on:** January 04, 2013, 01:37:28 PM »

I don't think I'd have the patience to make my own ramen but I'm buying the instant stuff, Shin Raymun is the fucking bomb. Especially the black version. It's more expensive than your average instant but definintely worth it.

etiolate · « **Reply #11 on:** January 04, 2013, 01:43:00 PM »

Chicken or Ham. I tend to like ham. Plus some Chinese vegetables like bak choy and some green onions. I've been using pea sprouts in my ramen and rather like it.

Verdigris Murder · « **Reply #12 on:** January 04, 2013, 04:56:04 PM »

You can buy Kim Chi instant noodle soup.

It's pretty much the best orientalise instant noodle soup in the market place.

Cerveza mas fina · « **Reply #13 on:** January 04, 2013, 05:06:13 PM »

Well Ramen can be like rosol too B, but theres different kinds. With seafood and all. Spicy or not. Anything goes!

Hitler: thats the best brand of instant ramen but ive only seen the red ones. Whats so cool about thr black one?

Couldnt make my ramen tonight, store didnt have beansprouts or miso paste or chilies... I also need to find chopsticks on this island

Cerveza mas fina · « **Reply #14 on:** January 04, 2013, 05:08:25 PM »

Quote from: etiolate on January 04, 2013, 01:43:00 PM

Chicken or Ham. I tend to like ham. Plus some Chinese vegetables like bak choy and some green onions. I've been using pea sprouts in my ramen and rather like it.

What do you do with the pak choi? I always choke cause its so huge.

etiolate · « **Reply #15 on:** January 04, 2013, 05:47:52 PM »

There's different types of bak choy. The bak choy you get in an Asian market will be much smaller and come in multiple varieties.

chronovore · « **Reply #16 on:** January 04, 2013, 06:28:36 PM »

Instant ramen being discussed as a viable alternative to actual ramen: I'm out.

BobFromPikeCreek · « **Reply #17 on:** January 05, 2013, 04:33:41 AM »

Quote from: Hitler Stole My Potato on January 04, 2013, 01:37:28 PM

(Image removed from quote.)
I don't think I'd have the patience to make my own ramen but I'm buying the instant stuff, Shin Raymun is the fucking bomb. Especially the black version. It's more expensive than your average instant but definintely worth it.

I find OG Shin Ramen kinda boring, but yeah. Black is THE SHIT. So good.

CrystalGemini · « **Reply #18 on:** January 05, 2013, 07:32:12 AM »

Quote from: Premium Lager on January 04, 2013, 05:08:25 PM

Quote from: etiolate on January 04, 2013, 01:43:00 PM
Chicken or Ham. I tend to like ham. Plus some Chinese vegetables like bak choy and some green onions. I've been using pea sprouts in my ramen and rather like it.

What do you do with the pak choi? I always choke cause its so huge.

You typically want to use the small ones which are usually no bigger than a few inches tall. The smaller variety is rarely chopped up as it's small enough as is. They are also sweeter (vegetable sweet).

You want this:

Not this:

Prep for bok choy in ramen is very simple: just boil water, drizzle a bit of oil into the water, then blanch the washed choy, set aside until you're ready to arrange it on top of the noodles.

Cerveza mas fina · « **Reply #19 on:** January 05, 2013, 08:17:00 AM »

I hoped you would post Crystal

Important question, do I arrange first then pour the broth or...?

CrystalGemini · « **Reply #20 on:** January 05, 2013, 08:40:05 AM »

I always arrange first then pour the broth in. It's all about personal preference though - I just don't like my noodles sitting in broth and getting soggy.

How were you planning on cooking the chicken?

Don Flamenco · « **Reply #21 on:** January 05, 2013, 09:58:24 AM »

maybe i'm turned around on this...all the ramen recipes i saw made it seem like a big production.

any links to some simpler, quicker ramen recipes?

i like shin ramyun, but even with half a packet, it so salty.

Cerveza mas fina · « **Reply #22 on:** January 05, 2013, 11:07:01 AM »

Quote from: CrystalGemini on January 05, 2013, 08:40:05 AM

I always arrange first then pour the broth in. It's all about personal preference though - I just don't like my noodles sitting in broth and getting soggy.

How were you planning on cooking the chicken?

I pre cooked the chicken in chicken stock. Will fry and slice it before serving.

Broth is ready, 50% chicken stock, 50% miso, added some chili powder and cayenne pepper.

Everything is ready n chopped now, chillies, spring onions, baby spinach is cooked, carrot is rasped, egg is cooked, beansprouts washed...

Only thing missing is my woman being hungry :_(

Cerveza mas fina · « **Reply #23 on:** January 05, 2013, 12:50:51 PM »

Here is the fruit of my labour, i fried the chicken for a minute or two with sesame seads. That sesame really came through in the dish om nom nom

Barry Egan · « **Reply #24 on:** January 05, 2013, 12:53:50 PM »

that looks great

chronovore · « **Reply #25 on:** January 06, 2013, 04:19:14 AM »

Nicely done, Kosma! How was the taste?

Cerveza mas fina · « **Reply #26 on:** January 06, 2013, 06:37:28 AM »

I think I really nailed the miso ramen broth. It was a good blend of chicken and miso, only miso might have been too much for a whole bowl. Thr spring onions and beansprouts where super yummy as was the chicken.

The egg felt odd, more of a decoration then complementing the taste and the spinach didnt feel right either, maybe next time ill put in some other stuff in or try to marinate the egg for some extra flavour.

Its on par with any wagamama ramen Ive had (lol). Im usually not so proud of my cooking and I have more failed dishes then successes but this was a home run.

Next up I think i might try go for chinese spicy beef noodle soup.

Fifstar · « **Reply #27 on:** January 06, 2013, 06:43:39 AM »

That looks great, have to try this myself sometime, I've only eaten Thai style noodle soupes so far.

CrystalGemini · « **Reply #28 on:** January 06, 2013, 07:04:57 AM »

You should try poaching the egg in the broth! What I like to do is pop the yolk so it runs over the noodles - flavors the broth too!

Like this:

Cerveza mas fina · « **Reply #29 on:** January 06, 2013, 11:55:44 AM »

I had to ask my gf what poaching is

I dont think I can pull that off.

Eel O'Brian · « **Reply #30 on:** January 06, 2013, 03:22:49 PM »

This thread made me have a craving for cheap instant ramen, which I haven't had for a couple of years. I went and bought a handful yesterday. Just made the creamy chicken kind, tossed in 1/2 tbsp minced dried onion while the noodles were boiling, then added 1/4 tsp curry powder when I added the flavor packet. Stirred in a beaten egg to top it off. I over-stirred, so I didn't get the cool "egg ribbon" effect I was going for, but it was still delicious!

chronovore · « **Reply #31 on:** January 06, 2013, 11:45:28 PM »

My neighbor whipped this up for me last night; the soup took the previous 12 hours to make.

Phoenix Dark · « **Reply #32 on:** January 06, 2013, 11:53:46 PM »

Quote from: Eel O'Brian on January 06, 2013, 03:22:49 PM

This thread made me have a craving for cheap instant ramen, which I haven't had for a couple of years. I went and bought a handful yesterday. Just made the creamy chicken kind, tossed in 1/2 tbsp minced dried onion while the noodles were boiling, then added 1/4 tsp curry powder when I added the flavor packet. Stirred in a beaten egg to top it off. I over-stirred, so I didn't get the cool "egg ribbon" effect I was going for, but it was still delicious!

I've been waiting for a non-chef expert extraordinaire version of this stuff that's good; I'm going to try this later in the week. You sir are a genius

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Author Topic: Does anyone have a good Chicken Ramen recipe? (Read 1686 times)