Nourishing Chicken Ramen
With Black Garlic

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This Japanese-inspired ramen recipe is perfect for those cold winter nights or if you need something a little more filling than soup. It’s easy to make, packed with veggies and the black garlic infused broth adds a whole new level of flavour. Finish it off with some black garlic on top and you have a dish packed with goodness.

Prep Time: 15 min

Cook Time: 45 mins

Servings: 2

Ingredients

  • 2 chicken breasts (boneless, skin-on)*

  • salt and freshly-ground black pepper, to season

  • 1 tbsp unsalted butter

  • 2 tsp sesame or vegetable oil

  • 2 tsp fresh ginger, minced

  • 2 tsp fresh garlic, minced

  • 1/2 cup of black garlic cloves roughly chopped

  • 3 tbsp low-sodium soy sauce

  • 2 tbsp mirin

  • 4 cups rich chicken stock

  • 30g dried shitake mushrooms (or 1/2 cup fresh)

  • 1–2 tsp sea salt, to taste

  • 2 large eggs

  • 1/2 cup green onions, sliced

  • 150g dried ramen noodles

  • optional: fresh chilli and jalapeño slices to garnish

Instructions

  1. Cook the chicken: Preheat the oven to 190 degrees celsius. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

  2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add most of the black garlic (save some for garnish), the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

  3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

  5. Assemble the ramen bowls: Meanwhile, chop the green onions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh green onions, jalapeño, black garlic and the soft boiled egg. Serve immediately.