Hot and sour chicken ramen
I love ramen, I'll eat it any time of the year. If it's hot, ramen, if it's cold, ramen, if it's raining, ramen, if it's snowing ramen. You get the idea. It's also such a simple dish to make. I legit just build up my broths in an experimental way until I reach a point where I like the taste. That is why they call me the broth brother, the brains behind the broth, the salty water wizard (they don't, but feel free to nickname me what you like.) – Here's how to make my hot and sour chicken ramen.
TIME: 50 mins SERVES: 2
For the broth:
500ml of water
3 chicken stock cubes
2 tablespoons of dark soy
3 cloves of garlic, finely chopped
2 teaspoons of freshly grated ginger
400ml of coconut cream
2 teaspoons of hot cayenne pepper
2 tablespoons of tomato puree
2 tablespoons of grated parmesan cheese
zest of half a lime
juice of half a lime
2 teaspoons of tamarind paste
1 teaspoon of Sriracha hot sauce
For the filling:
1 handful of Shitake mushrooms, sliced
100g of vermicelli noodles
1 chicken breast, baked and sliced
Fresh chilli, sliced
Boiled egg, sliced
1.) Pre-heat the oven to 180 degrees celsius – Marinade the chicken breast in soy sauce and pepper and bake for 35 minutes.
2.) In a saucepan, add a little olive oil and sweat the garlic on a low heat for two minutes, add the ginger and simmer for another minute.
3.) Next add the water and chicken stock cubes and mix until dissolved.
4.) Add the soy sauce, cayenne pepper, tomato puree, lime zest, lime juice, tamarind paste and Sriracha hot sauce and bring to a boil. Once the water has been brought to the boil, reduce to a low heat and reduce for 20 minutes.
4.) Once the broth has simmered for 20 minutes, add the coconut cream, parmesan cheese and mushrooms and cook for 7 minutes further. Finally add the vermicelli noodles and cook for two minutes.
5.) Serve into bowls, add the chicken and garnish with fresh chilli, coriander and chopped spring onion.