Homemade Japanese Ramen with homemade chicken stock – Gluten-free version
Homemade Japanese ramen with deep chicken broth, roast chicken, jammy egg and shiitake mushrooms Gluten-free version: Gluten-free pasta and Gluten-free soy sauce (tamari).
Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
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.
Stove
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.
To assemble
8
Heat the stock in a pot with the garlic, ginger, gluten-free soy sauce, sesame oil, salt and black pepper and bring to a boil.
StovePot
9
Turn down the heat and simmer 5 minutes.
Stove
10
Add the mushrooms and cook 5 minutes.
Stove
11
Heat the oil in a skillet over high heat and fry the chicken in it, turning, until cooked through.
StoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
12
Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
13
Drain.
Colander
14
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
15
Arrange the fried chicken on top.
16
Halve the eggs and arrange them on top, then sprinkle with the green onion.
Knife
404calories
26 gprotein
39 gcarbs
15 gfat
● protein 26%● carbs 39%● fat 35%
Per serving, servings (calculated for this version)
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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)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
