CHICKEN SOUP FOR THE SOUL

CHICKEN STOCK BROTH FOR RAMEN NOODLES

 

  

This is one of those dishes when in it's purest form ie: tom yum or classic ramen it is such a soul cleansing gorgeous bowl of sunshine, I just love love love ramen.  What I find even more fascinating is that you need very little additional ingredients, a few shreds of poached chicken, a few chopped spring onions, some herbs & spices and some noodles and you have a sumptuous filling nurturing soul satisfying meal. 

 

Then taking this as your base you can  Va Va Voom this dish to your personal taste, below is my additional ingredients, which are determined by whatever mood I am in.

 

YELLOW BEAN RAMEN

 

 

INGREDIENTS

 

FOR THE STOCK

1 whole free range organic chicken

2 sticks of celery

2 whole carrots

2 onions halved

1 leek halved

2 fresh bay leaves

1 stick of lemon grass bashed

6 kaffir lime leaves

15 whole peppercorns

Pinch of salt

Enough water to cover the chicken

 

Place all of the ingredients in a large stock pot and bring to a gentle just simmer and cook for 4 hrs, from time to time skim of any froth.  You can speed this cooking time up to just 1 hr, but the benefit of leaving a stock pot to just bubble away all day is a clearer stock and juicer poached chicken.

 

  When the stock is cooked take off the heat and leave to cool, then remove the chicken, this again allows the poached chicken to rest and to absorb back some of the stock while cooling making it the juiciest ever.  Strain the stock and season to taste, this is now ready to use.  I like to take the legs off the chicken whole and keep for another meal, the rest of the meat I pull of ready to use for this dish and other meals.

 

FOR THE CHICKEN NOODLE RAMEN

 

The next ingredient depends on your mood, tom yum is zesty and up lifting, very helpful after a night on the tiles, or if you feel a little run down.  The yellow bean is a milder more comforting dish, with the nurturing and healing properties of turmeric, both choices offer the same soul mending meal, the tom yum with a Va Va Voom for the blood and yellow bean with a soul satisfying hug.

 

FOR THE RAMEN BOWL

 (serves 1, just double up for more)

 

TIP: have all your ingredients ready to go, this is fast food!

(optional) 1-2 tsp of zesty tom yum or mellow yellow bean paste

1/2 tsp turmeric (only if using yellow bean paste)

500ml of poached chicken stock

200ml coconut milk

1 tsp tamarind paste or 3 tsp tamarind water

1 stick lemon grass bruised

1 tsp palm sugar

1/2 lime zested and juiced

1 pack/portion of udon noodles cooked

2 spring onions fine chopped

1 red chilli chopped

1/4 tsp grated ginger

Handful of shredded poached chicken

6 raw prawns de-veined

1 pak choy

Handful of chopped fresh coriander to finish the dish

 

Bring your stock & coconut milk up to a rolling simmer, add the tom yum or yellow bean paste if using, add the tamarind, palm sugar and a little of the lime juice, taste, you want to balance your dish with a sweet and sour note, adjust accordingly to your taste.  Now add the prawns, these will only take a few minutes to cook.

 

In your ramen bowl place your noodles, chilli, ginger, chicken, pak choy & spring onions, pour over your stock and enjoy, be sure to lick the bowl!