This ramen recipe comes to us from MasterChef Junior semifinalist Chef Zac Kara. His take on this ever-popular Japanese dish makes for the ultimate comfort food, any day of the week. And the broth is ready in only 40 minutes, slashing hours off of the usual method. With a flavourful broth base, you can call on an array of his suggested toppings to build your own bowl and add in extra deliciousness and depth — plus a serving or two of veggies.
4 chicken drumsticks
5-6 cups water (depending on pot)
1 tbsp sesame oil
1 tbsp soy sauce
½ tsp balsamic vinegar
2 boneless skinless chicken breasts
Pinch of paprika
Pinch of salt and pepper
½ tsp butter
3 sprigs of thyme
6 shiitake mushrooms
3 green onions
1 ¼ cup bean sprouts
1 package ramen noodles
2 quail eggs
1 watermelon radish
1 package of seaweed
1 package of microgreens
Preheat oven to 400F. To make the broth, add sesame oil, soy sauce, balsamic vinegar and drumsticks into a large sauce pot, and fill with 5-6 cups water or until the water fully covers the chicken. Place on medium heat and let cook for 40 minutes or until chicken is cooked.
Cut tomatoes into quarters and place on a sheet tray. Drizzle with oil, and a pinch of salt and pepper. Cook in the oven for 20-25 minutes until the tomatoes have shrunk and are slightly crispy.
Next, season your chicken with salt, pepper, and paprika. Heat a medium-sized sauté pan on medium to high heat. Once hot, add a drizzle of oil and wait for the oil to heat up. Place your chicken in the pan and cook on all sides till crispy and golden brown. Turn the heat off, add butter on the chicken. Once the butter turns brown, remove the chicken and place in a pyrex glass dish. Cook your chicken in the preheated oven for 5 minutes depending on the size, or until cooked through. Remove from the oven and let rest for 10 minutes.
Remove the stems, then thinly slice your shitake mushrooms, green onions and set aside separately. Slice the carrots into thin matchsticks, about 2 inches in length. Cook each separately but using the same pan on medium heat until lightly sautéed. The carrots should be slightly crunchy. For each drizzle oil as necessary and season with salt and pepper. Also cook the bean sprouts as above and cook until they slightly brown and shrink in size.
Fill a medium-sized sauce pot with water, and place on medium high heat. Add the ramen noodles into the pot of boiling water and cook to package instructions.
Heat a pan on medium to low heat and add a drizzle of oil. Crack a quail egg and cook. After 20 seconds flip the egg and continue to cook for another 15 seconds.
Finally, thinly slice your watermelon radish, cut your seaweed into small squares and set aside. Plate your dish and enjoy!
Servings: Serves 2
approx. Per Serving