If you are on the North East you a having to deal with fickle weather! First, a lot of snow, then maybe some snow? Instead of snow maybe rain? Never mind only a little rain and possible freezing rain on Sunday? It is crazy out here! Nonetheless early this week I was told to stock up on “the essentials” before the grocery markets got crazy. Not originally being from the North East, I am not use to having to stock up on “all the essentials”, but this time around I am not able to eat “the essentials” so I stalked up on soup ingredients instead.
On cold wintry days my body longs for something warm to heat me up. Naturally, I make soup, and a lot of it! For this weekend I chose to make a ramen soup using an ingredient I am not familiar with, bok choy. Part of my growth this year is picking one ingredient I am not use to cooking with and experimenting with it, this month is bok choy!
I love ramen and as a child I use to eat the ramen noodles plain and dry! I love, love, loved them that way, but I love all noodles anytime of the day. Spaghetti for breakfast, you bet. Lo Mein for lunch, anytime! Ramen for dinner, all weekend long! (literally). Today I am going to give you a recipe that will help you transform your dorm room ramen into something a little more sophisticated in flavor. Time to throw out the pre-made seasoning packets, and make some real flavor!
This recipe makes around 6 servings
For the chicken marinade if you are using meat
1/2 C. Teriyaki sauce,
1/3 C. Soy sauce
1/4 C. oil (either sesame or olive, for this recipe I would use sesame.)
1/4 tsp. crushed red pepper or 1/2 tsp. sriracha
1 tbs. honey or agave
1/2 tsp. ground ginger and ground white pepper
4 Chicken thighs/legs or two 2 chicken breast
For the soup
5-6 cloves of garlic minced
2 tbs. sesame oil (or olive)
1/2 tsp ground ginger or 1 teaspoon freshly grated ginger (I prefer fresh, always do fresh when you can, it adds more flavor)
10 oz. of shredded carrots or about 3-4 shredded carrots
(About a cup of diced shiitake mushrooms if that is your thing. I absolutely hate mushrooms so I didn’t put any in mine, but I wouldn’t rob you mushroom lovers.)
1/2 C. soy sauce and then more to taste later on
1/4 C. fresh minced fennel
5 C. broth and water (for a total of 10 cups of liquid)
1 tbs. rice or white wine vinegar
1 tbs. sriracha
1/2 tsp. ground cardamom and fenugreek
1 tsp. dried marjoram
6 eggs to soft boil
4 packages of ramen noodles
3 stalks of bok choy
1.Mix the marinade in a plastic bag and marinade the chicken for at least 2 hours.
2.Preheat the oven to 350 degrees Fahrenheit
3.Mince the garlic and grate the ginger, if you are using fresh. Then heat up a stock pot with the oil of your choice.
4.Thinly slice the leek. Try and cut as close to the same size as possible so they all cook evenly.
5. Saute the garlic, ginger, and leeks for a good minute or two, when the garlic becomes fragrant. When the oven is pre heated add the chicken to the oven and bake for 30 minutes.
6.Grate the carrots if you have to, use the large hole grate, and dice the mushrooms. Then add the carrots and mushrooms and saute until carrots are soft, around 3 to 4 minutes.
7.Add the soy sauce, broth, water, vinegar, and sriracha. Mince the fennel, and add it to the broth mixture along with cardamom, fenugreek, and marjoram.
8.Bring to boil and add as many eggs as you are serving people, I used 6. Boil eggs for around 6 minutes for a soft boil, or 8 minutes for a medium boiled egg (my husband doesn’t like soft boil eggs so I did a medium boil for him). Scoop them out using a slotted spoon, and try not to scoop out a lot of the other ingredients. I had to play with my eggs to dump the extra stuff off one spoon while placing the egg into another spoon.
9.While the eggs are boiling you will want to dice the bok choy into small bite size pieces. You can slice the leaves up as well or save the leaves to put into a salad later! (I used the leaves in mine). You will also want to taste your soup and add more soy sauce if desired or more sriracha for a spicier ramen.
10.Still at a boil, around medium heat, add the 4 packages of ramen and cook for three minutes. For the last minute you will add the bok choy to the pot. You may also top with parsley if desires, dried or fresh. I always recommend fresh, but all I had was dried. So use what you have!
11.When chicken is done let it rest for a few minutes, then dice when you have the time; whether it is while the eggs are boiling, or after the ramen is all done cooking.
12.Scoop, cool, and enjoy!!