Caramelized Soy Chicken Ramen

FYI: Substitute w/ beef or other meat/protein. Season as desired, then sauté prior to combining with ramen base in the saucepan

subheading: Caramelized Soy Chicken:

subheading: Marinade for the chicken:

2 tbsp mirin

1 tbsp dark soy sauce (Or mushroom dark soy sauce) double the amount of light soy sauce (below) if you don’t have dark soy sauce

1 tbsp light soy sauce

¼ tsp cayenne pepper

2 garlic cloves chopped finely

4 pieces of chicken thigh boneless, skin off or on

subheading: Glaze for the chicken:

2 tsp brown sugar

2 tbsp dark soy sauce (or mushroom dark soy sauce) or 1 tbsp light soy sauce + 1 tbsp water

subheading: Classic Ramen:

4 to 5 cups of good quality chicken stock preferably low sodium

4 stalks of spring onions trimmed and cut in half

4 to 5 cloves of garlic

2 inch piece of ginger sliced

4 red chili or 1 ½ tbsp dried chili flakes (crushed red pepper) omit if you don't like spicy food

¼ cup light soy sauce

¼ cup mirin

6 to 8 ounces shiitake mushrooms stems trimmed and sliced, or cut in half

12 to 13 oz dried ramen noodles or four portions (or four portions of fresh ramen noodles)

subheading: Regular soft boiled eggs (if you don’t want to make ramen eggs):

4 large eggs

subheading: Steamed Greens:

2 bunches of spinach or 4 shanghai bok choy or any Asian greens

Soy sauce

Sesame oil

Garlic

subheading: Ramen toppings:

4 stalks of spring onions sliced finely

Sliced radishes or bean sprouts

Ramen eggs marinated or plain

Chili garlic oil

Directions at theflavorbender.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer