Global Fusion Comfort Food: Chicken Ramen Noodle Soup Recipe
by Chef Steve Skomski
“Globalized ramen” was named one of the restaurant buzzwords of 2016 by Baum+Whiteman in their annual trend report. The key to creating good ramen is making the broth the star of the show. Umami rich ingredients such as kombu, smoky Minor’s® Ham Base NAMSG (Gluten Free) and dried shiitake mushrooms add a lot of excellent depth and body to this Japanese classic—giving guests global fusion that they crave. By fusing these global flavors with a comfort food format, such as chicken noodle soup, you can entice even the non-adventurous eaters to try something new and keep them coming back for more.
serves 24 (8-ounce servings)
5 Quarts of Water
1 Ounce of Kombu
2 Tablespoons of Minor’s Ham Base NAMSG (Gluten Free)
3 Tablespoons of Minor’s Natural Gluten Free Chicken Base
2 Cups of Shiitake Mushrooms, dried
2 Cups of Scallions
4 Tablespoons of Olive Oil
1 Tablespoon of Minor’s Natural Gluten Free Chicken Base
3 Pounds of Chicken Breast, boneless and skinless
1 Quart of Onions, small dice
2 Cups of Carrots, small dice
2 Cups of Celery, small dice
1 Quart of Shiitake Mushrooms, julienne
1/3 Cup of Bok Choy, washed, chopped
1/3 of Cup Minor’s Teriyaki RTU Sauce
3 Pounds of Udon Noodles, cooked
6 Hardboiled Eggs, diced
3 Tablespoons of Sesame Seed
3 Tablespoons of Red Jalapeño, sliced thin
4 Tablespoons of Scallions, slide thin
In a large pot, soak kombu in water for 20 minutes.
Whisk in ham base, chicken base, dried mushrooms and scallions. Bring to a boil, and then reduce to a simmer for 20 minutes. Strain and discard solids. Reserve.
Mix together the olive oil with the chicken base and coat the chicken breast.
Roast in a 350°F oven until cooked through. Remove from oven and shred. Reserve.
Heat olive oil in a large pan over medium heat. Add onions, carrots, celery, fresh shiitake and bok choy, cook until soft.
Add reserved ramen broth and teriyaki sauce and bring to a simmer.
Add broth to bowl and garnish with the shredded chicken, udon noodles, egg, sesame seeds, jalapeño and scallions.
See the full recipe here.