Miso Ramen with Shredded Chicken and Spicy Ground Chicken Crumbles with homemade chicken stock – Gluten-free version
Two kinds of chicken in one bowl: thighs that cook in the broth and fall apart into tender pieces, and ground chicken fried until crisp and spicy. The cloudy the same product, gluten-free version broth ties them together and carries deep flavor without hours of cooking. Gluten-free version: The same product, 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 Fried Ground Meat
4
Heat the sesame oil in a pan over high heat, add the ground chicken and break it up with a wooden spoon.
StoveFrying panWooden spoon
5
Fry 8–10 minutes without stirring too much, until the crumbs dry out and brown at the edges.
Stove
6
Add the garlic, chili pepper and gluten-free soy sauce and fry another minute, until the liquid evaporates completely.
Stove
To assemble
7
Heat the stock in a pot and bring to a boil.
StovePot
8
Add the chicken to the stock. Turn down the heat and simmer 35 minutes, until the chicken is cooked. Remove the chicken and shred it.
StoveKnifeCutting board
9
Blanch the bean sprouts 30 seconds in boiling water and remove.
StovePotSlotted spoon
10
In a bowl, dissolve the the same product, gluten-free version, gluten-free soy sauce, garlic and ginger in cup of the hot broth.
Bowl
11
Return the mixture to the pot and heat without boiling.
Stove
12
Cook the gluten-free pasta according to the package directions.
StovePot
13
Drain.
Colander
14
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
15
Arrange the chicken on top.
16
Arrange the spicy crumbs on top.
17
Arrange the bean sprouts on top.
18
Sprinkle the green onion and nori on top.
502calories
50 gprotein
35 gcarbs
18 gfat
● protein 40%● carbs 28%● fat 32%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Miso: measured in tbsp in this recipe: 1 tbsp = 17 g · 199 kcal per 100 g · More about Miso →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Ginger →
Bean sprouts: measured in cup in this recipe: 1 cup = 180 g · 30 kcal per 100 g · More about Bean sprouts →
🔧 Tools needed (10) · 🍳 2 cooking vessels
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)
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)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
By the steps, as the recipe is built now: another version or addition can change the list.
