Butter Chicken Miso Ramen

Ramen is really one of the most amazing things ever created. Yes, the instant stuff is good, but the homemade ramen is even more amazing. There's just something about homemade broth that makes it extra special. Some miso adds depth, while butter adds richness. All this topped with a soft boiled egg makes for an amazing meal.

Unfortunately, when I made this, I didn't have ramen noodles. I prefer to use the frozen or refrigerated noodles for this. I couldn't find it, so I resorted to dry egg noodles. Unfortunately, I chose some that were on the thin side. It was still delicious, but some fresh ramen noodles would have been best. I recommend splurging on the good stuff, not the instant noodle. I am planning on making ramen noodles at some point, but haven't found the time yet. I'll let you all know whether or not it's worth the time.

 

We all love instant ramen, but this recipe is something great. Even though it does take some serious time, it is another league or noodles. I highly recommend taking the time, at least once. I made this for myself when I was sick (I know, a bold move for being sick), and it was the most comforting thing I could have eaten. The best part was that I didn't have to leave home to eat it. 

Butter Chicken Miso Ramen (serves 4)
1 Chicken Breast
6 cups Water
1/2 tsp Salt
2 tbsp Garlic
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sesame Oil
2 tbsp Miso
4 bunches Frozen Ramen Noodles
2 Bok Choy
1 can Corn
4 Eggs
2 tbsp Butter 
Scallion

1. Boil chicken breast in a medium-large pot with water, salt, and garlic. Once it comes to a boil, let it simmer covered for 4 hours. Add water as needed to replace the evaporated water.
2. As the broth boils, use a small strainer or a spoon to strain out the foam that forms so that you can have a smooth, clear broth.
3. After the stock has cooked, remove the chicken and allow to cool. Do not get rid of the broth. Then, use your hands to shred the chicken. Lightly salt and set aside.
4. Add the soy sauce, mirin, sesame oil, and miso to the broth. Allow to boil and incorporate to a smooth soup. Keep hot.
5. In another pot, cook the ramen noodles until tender. Strain and cool slightly by rinsing the noodles. Separate into bowls.
6. Boil water in a pot. Once it boils, add the eggs into the pot gently. Allow to cook for 5 minutes. 
7. While you wait for your eggs, rinse and chop up bok choy. In a small saute pan, cook until just slightly tender.
8. Once the eggs are cooked, cool them quickly in cold water. Peel the eggs and set aside. Be very gentle, the yolk will be soft and runny, so you want to make sure you don't break the egg.
9. Pour your hot broth over the noodles. Add your bok choy, chicken, a big spoonful of corn, and a slice of butter. Top the bowl with your egg.
10. Garnish with scallion and sesame seeds and serve immediately.

This may not be a lazy day, quick recipe, but it's worth the work! The other great part of this recipe, is that it's affordable. I had most of this already in my house, and one chicken breast can feed the family. It's a simple grocery trip, with great results. I hope you can enjoy it as much as I did!

Ramen Pancake

Here's another guilty pleasure! It's finals season for a lot of college students. That means eating late, stress eating, munchies, and anything else that fits into that category of "finals eating". My friend, Carmen, has been staying with me for the past few days since my roommate left for vacation. We were hungry one night, and decided we should eat ramen (college students, I know). Instead of making the usual ramen, I decided we should try to make a pancake.

This recipe is easy, quick, and delicious! Although it may seem strange, pairing the pancake with sharp cheddar cheese makes it even better! Be adventurous and give it a try!

Ramen Pancake
1 Pack Spicy Ramen
1 Egg
1 tbsp Oil
Grated Sharp Cheddar Cheese

1. In a pot, cook only the noodles from the ramen packet.
2. Drain the noodles and place them into a bowl with 1/2 of the soup base packet and dehydrated vegetables.
3. Crack an egg into the bowl and mix until the noodles are completely incorporated with the egg.
4. Heat a frying pan on medium heat. Add the oil.
5. Once hot, add the noodles at once. Use a spatula to flatten the noodles into a pancake about a 1/2 inch thick.
6. Flip when the noodles are golden, about 2 minutes.
7. After the pancake is golden on both sides, add shredded cheese on the top.
8. Allow to melt, remove from heat, sprinkle some of the leftover soup base on top, and serve!

With all the hype with the ramen burger, why not go out on a limb and make a ramen pancake? I know this isn't the healthiest of recipes on this blog... But, it was too tasty not to share! It's different, but it is definitely worth a try to make. It's easy, quick, and inexpensive! Add a fried egg on top and eat it as a midnight snack! Don't forget to share with your friends! :)