RECIPE OF THE WEEK : RAMEN BOWL

 

BY CHEF SUBHAHIT SADHUKHAN

CROWNE PLAZA,

PUNE CITY CENTRE, AN IHG HOTEL

 

 

Serving for: 04 Persons

Prep Time: 20 mins

Cooking Time: 40 mins

 

Ingredients

 1 medium onion, thinly sliced.

 3 cloves garlic, minced.

 1 tablespoon freshly grated ginger

 ½ cup rice vinegar, or to taste

 ½ cup reduced-sodium soy sauce

 2 tablespoons oyster sauce

 2 tablespoons mirin

 1 tablespoon fish sauce

 1 tablespoon sriracha sauce

 4 cups low-sodium chicken broth

 1 cup water

 1 cooked chicken breasts, shredded.

 ¾ pound baby bok choy, quartered lengthwise

 3 (3 ounce) packages dried ramen noodles

 1 tablespoon vegetable oil

 4 eggs

 1 jalapeno pepper, sliced, or to taste.

 2 green onions, chopped, or to taste.

 ¼ cup chopped cilantro, or to taste

Method

 Heat a Dutch oven over medium-high heat. Add onion and sauté until starting

to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds

more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha

sauce; stir to combine. Add chicken broth and water and bring to a boil.

Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer

gently until bok choy is just tender, about 2 minutes.

 Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen

noodles and return to a boil. Cook, uncovered, stirring occasionally, until

noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with

vegetable oil to prevent sticking.

 

 While ramen is cooking, fill a pot with enough water to cover the eggs and

bring to a boil. Gently lower eggs into the boiling water and cook until yolks

are barely set, about 7 minutes.

 Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to

stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel

away shells, and slice in half.

 Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green

onions, cilantro, and soft-boiled egg. Serve immediately.