Chicken Ramen in Clear Dashi Broth with Marinated Egg – Gluten-free version
A light shio-style bowl: the chicken broth gets depth from kombu and dried shiitake steeped in it. The chicken breast is cooked in residual heat and stays tender, and the egg is marinated a whole night until the yolk turns jammy. Gluten-free version: Gluten-free pasta and Gluten-free soy sauce (tamari).
Place the kombu and shiitake in a pot with the chicken stock, cold, and leave to soak for 30 minutes.
Pot
2
Heat the pot over medium-low heat. Just before it boils, when small bubbles appear at the edges, take out the kombu.
StoveTongs
3
Keep simmering the stock with the shiitake for 15 minutes over low heat, and strain.
StoveFine sieve
For the Boiled Egg
4
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
5
Gently lower the eggs into it with a spoon.
6
Turn down the heat slightly and simmer 6.5 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
8
Put the eggs, peeled, in a bag with the gluten-free soy sauce and water and refrigerate 8–24 hours.
Zip-top bagRefrigerator
For the Ramen Chicken
9
Season the chicken breast with salt.
10
Put the chicken in a small pot with water covering it by a centimeter and bring to a gentle boil. Turn off the heat right away, cover and leave 20 minutes in the hot water.
StoveSmall saucepan
11
Remove the chicken and cut into slices.
KnifeCutting board
To assemble
12
Add the gluten-free soy sauce, mirin and salt to the stock and stir.
13
Slice the leek into very thin threads and soak in cold water 5 minutes.
KnifeCutting boardBowl
14
Cook the gluten-free pasta according to the package directions.
StovePot
15
Drain.
Colander
16
Put quarter teaspoon of the sesame oil in each bowl, add the gluten-free pasta and pour the boiling soup over them.
Ladle
17
Arrange slice the chicken on top.
18
Halve the eggs and arrange them on top, then sprinkle with the leek and green onion.
Knife
488calories
39 gprotein
44 gcarbs
15 gfat
● protein 34%● carbs 37%● fat 29%
Per serving (753 g), of 4 servings
For the Stock · For the Boiled Egg · For the Ramen Chicken · To assemble ·
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Leek: measured in pieces: one ≈ 89 g · 61 kcal per 100 g · More about Leek →
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (12) · 🍳 2 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Tongs· Also works: Turner (None)· 💡 Workaround, changes the dish: Fork (Pierces the meat)
🧻 Consumables: Zip-top bag
By the steps, as the recipe is built now: another version or addition can change the list.
