The first snow of the season has me thinking about soups. Soups bring warmth and a sense of peace, and leftovers are always good to get you through a cold week. Ramen is one of my favorite kinds of soups, and is simple to make at home. Culinary Tours makes an authentic ramen broth and I found this recipe on the box. You will need:
2 small boneless chicken breasts (about 10 oz)
1 Tbsp butter
2 cartons (32 oz each) Ramen Broth, divided
1-1/2 cups shitake mushrooms, sliced
2 tsp sesame seed oil
2 cloves garlic, minced
2 packages (3 oz each) ramen noodles
6 hard cooked eggs, halved
1/2 cup green onion, sliced
Brown chicken in butter in a small skillet over medium-high heat, about 2-3 minutes per side. Reduce heat to low; add 2/3 cup ramen broth, cover and simmer 10 minutes.
Place remaining broth in large saucepan over medium heat. Add mushrooms, sesame seed oil and garlic. Bring to a boil, cook 5 minutes. Add noodles to broth and simmer 3 minutes. Remove chicken from skillet to cutting board. Pour any remainingcooking liquid in skillet into saucepan with broth. Slice chicken 1/4 inch thick. Add chicken slices and 2 egg halves per serving, and sprinkle with green onion. Makes 6 servings. This Shitake Ramen dish is my favorite ramen of all time. I enjoyed it at MTN in Venice Beach, CA. If you ever have a chance to go, I highly recommend!
The Ramen pictured at the top of the screen is from Robata in Maplewood.