4th March 2013
Ramen en Laye (noodle soup with chicken)
I am very happy to be living in Saint-Germain-en-Laye, but there are of course fewer restaurants than in Paris and the choice of styles is limited. While there are a several sushi-like motorbike delivery services, you cannot get a nice noodle soup like in Tokyo or in the area around the rue Saint Anne in Paris.
So I made my own. This time I had a chicken stock that was so rich that it had turned into a jelly. Normally, the ramen soup is based on a miso stock or soy sauce. Here I added cooked breast of chicken and deep-frozen vegetables.
- One kilo of chicken wings
- Two leeks
- Three onions
- Four carrots
- Celery stick
- Mixed dried herbs, a clove
- Salt and pepper
- 200 grammes of dried egg noodles
- Two chicken breasts
- 100 grammes of black Chinese mushrooms
- Chilli oil, Japanese chilli peppers
- Varied vegetables from the freezer (green beans, broccoli, carrot, cauliflower)
- HP sauce
- Wash the chicken wings, put them with a large quantity of water with some salt in a large pan and bring to the boil. Scoop up the white foam from the surface.
- Meanwhile cut up the vegetables roughly.
- After 30 minutes, add the vegetables and herbs to the pan and continue cooking softly for several hours.
- Add salt and pepper to taste and drain through a colander and let the stock cool down. (I put it in the fridge overnight and it turned a jelly due to the gelatin in the wing bones).
- Put the chicken fillets in a small pan with water and cook softly for 20 minutes.
- Put stock in another pan, add 50 cl of water and heat up.
- Put the dried mushrooms in water and set it aside for five minutes, then bring to the boil and cook for 10 minutes. Set aside again.
- Put the noodles in cold water for 10 minutes and drain.
- Meanwhile boil water and add the vegetables for several minutes.
- Bring ample water to the boil and add the noodles for three minutes, drain again.
- Slice the chicken.
- Divide the noodles over separate bowls, add chicken slices, vegetables, mushrooms, chilli oil, chilli peppers, HP sauce and ladle the stock over it. (If available you can also add chopped cilantro and/or lemon grass)