CHICKEN AND MUSHROOM RAMEN
Ingredients
1 ounce package dried shiitake mushrooms
3 tablespoons butter
4 large garlic cloves, chopped
8 ounces fresh wild mushrooms, sliced
1 tablespoon fresh ginger root, grated on a microplane
¼ cup soy sauce
1 teaspoon sesame oil
8 cups hearty chicken stock (if you do not have homemade stock, add a couple of bouillon cubes or chicken base to the broth)
8 ounces dried ramen noodles
2 cups cooked chicken, shredded into bite size pieces
4 small heads baby bok choy, cut in half lengthwise (or larger heads cut into quarters)
8 eggs, straight out of fridge (not room temp)
¼-½ cup scallions, chopped
2 teaspoons sesame seeds
Instructions
Place the dried mushrooms in a small bowl or measuring cup and cover with 2 cups of boiling water and let them sit for at least 30 minutes to soften and rehydrate. Note you can also do this up to 24 hours in advance.
Melt the butter in a large 5-6 quart Dutch oven or soup pot. Cook the garlic and fresh mushrooms in the butter for 2-3 minutes until the mushrooms begin to soften. Grate the ginger root into the pot as the mushrooms cook.
Slice the rehydrated mushroom caps and add them to the pot with 1 cup of mushroom liquid they soaked in. Add the soy sauce to the pot and cook, stirring for 2 minutes more.
Add the chicken stock to the pan and bring it to a boil. Reduce to a low boil and add the noodles, chicken, and bok chop to the pot. Let cook, stirring frequently until the ramen noodles are al dente and the bok choy is bright green and crisp-tender in texture, about 4-5 minutes
While the soup cooks make your soft boiled ‘jammy’ eggs. Bring 5-6 cups of water to a boil in a large saucepan. When the water is at a full boil, carefully add the eggs. Let cook for 6 ½ – 7 minutes (set a timer for best results). Remove the eggs to an ice bath to stop cooking. When you are ready to serve, peel the eggs under running water and cut them in half.
Serve the soup in wide bowls with loads of noodles and place one sliced egg on top. Garnish with scallions and sesame seeds. DEVOUR!!!
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Hi Pam, Dick Tlapa here (yes I’m still alive). As a surprise I tried to subscribe to your great show she loves but I get a security message when I complete our email, dianetlapa@aol.com. Any suggestions would be appreciated. Don’t ask me why she hasn’t subscribed its a bit fizzy.
Love the recipes she hand writes when a print is not an option.
Thanks for all you and Nick do for Laura and family Love Dick
I tried two times to subscribe but the email was blocked and I’ll try another way.
dianetlapa@aol.com Yes we still use this old email (40+ years)
Hi Mr. Tlapa!!! We were able to go in and sign you up with that email address so you should be all set!! 🙂 So glad to hear you are doing well and HAPPY ANNIVERSARY!!! I just saw Laura’s post. 65 years is ahhhmazing!! Sending you both a big hug!!
Love, Pam