At a time where the world is obsessed with calorie counting and fad diets, I find it unnerving that growing numbers of people fall victim to the latest ‘fashionable eating regime’, be it thrust from celebrities, social media or on the front pages of ladies fortnightly publications. The institution of a meal to me is a combination of all the elements you enjoy, foods you want to eat, and flavours you crave without guilt or caution, eating to achieve a contentment in both body and mind.
The dish I have chosen is a Japanese Miso Ramen, a deep flavoured soup based noodle dish that is in my top 3 of go-to feel good dishes.
The broth itself is heaving with taste, from the tartness of the Ginger to the Umami of Miso.
Umami, known as ‘The fifth taste’ after ‘sweet, sour, salt, bitter’, has come to our attention only in the past few years when studies confirmed that our mouths housed an undiscovered taste receptor, although countless renowned Chef’s had philosophies pre-research.The taste of ‘Umami’ is rich, deep and ultra-savoury. It is sourced from Glutamate, an amino acid found in many cured and fermented foods as well as some cheeses, mushrooms, celery and of course the fermented Soybean paste – Miso.
The joy about Ramen is that it is fast to create and it looks magnificent, and the decision of what to top it off with can get the most culinary creative excitedly uncertain. For a hearty meal I suggest some protein, a combination of tofu/meat and soft-boiled egg, some vegetables, fresh herbs and chillies.
I recommend either Udon noodles or regular Chinese noodles, a wheat based noodle works best. I regularly use the carcass of a roast chicken to make the stock, and instead of using breasts I use leftover roast chicken shredded into the broth.
Recipe Serves 4
– 4 free-range Chicken breasts
– 6 tbsp Sake (or dry Sherry)
– 3 cloves Garlic (minced)
– 1 tbsp Ginger (minced)
– 4 tbsp Soy sauce
Mix all ingredients and marinade chicken overnight. Pan-fry or oven bake chicken until cooked through.
– 1 litre Chicken stock
– 2 tbsp minced Ginger
– 1 tbsp minced Garlic
– ½ a small red chilli (diced)
– 1 tbsp Soy sauce
– 4 tbsp white Miso paste
– 1 tsp sugar (level)
– 400g Ramen noodles
– 4 Soft-boiled eggs
– 4 spring onions (sliced)
– ½ a white onion (sliced into rings)
– 4 large mushrooms (sliced)
– 100g bean sprouts
– Pickled ginger
– Selections of chillies (sliced)
– Coriander sprigs
1. Place the chicken stock into a large saucepan and add the ginger, garlic, chilli, soy & sugar.
2. Bring to the boil and immediately reduce to a simmer.
3. Add the Miso paste and stir until it is dissolved.
4. Meanwhile, cook the ramen noodles in boiling water for 3 minutes, drain. Slice the chicken.
5. Place a good handful of noodles into the bottom of each of the 4 large bowls and top off with the broth.
Drizzle with sesame oil and top with the chicken along with toppings of choice.
Recipe from TheBurlesqueChef (Ethna Reynolds)
Ethna Reynolds from Sligo. Tattooed & Retro clad Award Winning Chef @ShellsStrandhill. Recipe Developer/Demos. Burlesque performer. #SexyFood