By spicy, I mean as spicy as you like …. me? Not so spicy. I’ve also been “burnt” a few times by my chili flakes. They are made from our homegrown dried chili peppers and they pack some heat!
- 3 strips thick-cut bacon, chopped
- 6 cloves garlic, finely chopped or grated
- 2 medium shallots, finely chopped
- 1 inch fresh ginger, thinly sliced
- 1/2-1 teaspoon chili flakes
- 6-8 cups low sodium chicken broth (or vegetable if you like)
- 3/4 cup coconut milk
- 1/4 cup soy sauce (I like low sodium)
- 1/4 cup miso paste
- 2-4 tablespoons chile paste(I use Gochujang)
- 4 squares Ramen noodles
- 4 cups baby spinach, chopped
- 2-3 mini bok choy
- 1 tablespoon sesame oil (toasted is best)
- soft or hard boiled eggs, for serving (optional, and not in my house)
- Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- 1 cup panko bread crumbs
- 3 tablespoons toasted sesame seeds
- kosher salt & freshly ground pepper
- 1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.
- 2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt & pepper. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
- I use this same fry pan to saute the bok choy just until slightly softened. Wipe out most of the oil and it will be perfect, soaking up the sesame seeds left behind by the chicken.
- 4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. (or precook your noodles)
- 5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken and bok choy. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.
I’m not going to pretend this is authentic Japanese Ramen ….. this is perfect for the home cook, it delivers on so many levels, flavour, simplicity and comfort! (to start) We aren’t fond of eggs in our house, so we always leave those off, but if you love eggs, make sure to add. Jade, this is perfect for your newly laying hens and those beautiful eggs they are producing.
This recipe came from Half Baked Harvest ….Tieghan calls it a 30 minute dish, let me know if that works out for you …. it sure didn’t for me! If I had to, it might be faster but after a day of desk work I don’t mind taking my time. Hop on over to her website if you haven’t already, she not only has fabulous recipes, she has lots of tips and videos to make sure your home meals aren’t getting boring during this “stay at home” Covid rut!