Chef Michel Dumas offers a delicious and easy to prepare homemade ramen recipe.
If ramen is one of the most difficult Asian dishes to prepare, French chef Michel Dumas offers his version of ramen to be made without extravagance, with products easy to find in France and real vegetables. Discover his secrets for getting a good bowl of homemade ramen.
The chef suggests making a chicken ramen for 2 people in 45 minutes, with basic ingredients: 3 organic chicken cutlets, a bag of ramen noodles, bottled soy sauce, 2 eggs, 2 shiitake mushrooms, 2 bunches of pakchoï, 2 carrots, 5 green shallots, corn kernels, bamboo strips, bean sprouts and a bird’s eye chili. For the spices in the broth, we will first mix cinnamon, cloves, pepper, anise and powdered mustard in a small ramekin. In two other ramekins, place grilled, chopped and dried onions and garlic.
Here are the different steps of this homemade ramen recipe. In a large, resting saucepan, start by mixing a liter and a half of chicken broth (in cubes or not) with the 5 Chinese spice powders. Add the grilled onions, garlic and a good drop of soy then mix everything. You can then immerse the chicken breasts and let the bird’s eye pepper infuse in the broth.
On a plate, cut the green shallots into thin slices, then the mushrooms into large strips and do the same with the pakchoï, taking care to remove the ends. We then move on to cutting the carrots into julienne strips.
In a frying pan (n°1), add a little oil and brown the mushrooms over high heat, adding a pinch of salt. Turn regularly and add a little oil halfway through cooking. Then remove the mushrooms from the pan and leave to rest in another pan (n°2). In pan No. 1, add oil and brown the carrots over high heat. Remove from the pan when they are semi-cooked and crunchy and leave to rest in pan no. 2.
Still in pan No. 1, add oil and brown the pakchoï with a little salt over high heat, taking care to stir them from time to time. Once they are half-cooked, place them in pan no. 2. Heat the stock pot over high heat and simmer for 25 minutes, adding a little salt. Add the corn, bamboo and bean sprouts to pan no. 2.
After 25 minutes, remove the chicken cutlets from the pan and cut into slices then place them in pan no. 1. Discard the bird’s eye chili from the pan and add a quarter of a liter of water. Dip the two eggs into the pan and let boil for 8 minutes. Then cool the eggs in a container of cold water. Add another quarter of a liter of water to the broth.
Using a ladle, add a little stock halfway to the two pans to warm the ingredients. Cover pan No. 2 with a lid. Sprinkle the preparations in both pans with green onion. Remove the eggs from the cold water, crack them and remove the scales. Dip the noodles into the simmering broth and stir. Leave to cook for 4 minutes. Heat both pans over high heat for 4 minutes.
In two large bowls, arrange the noodles at the bottom. Then add the semi-cooked vegetables and lastly the chicken slices. Cover with a little broth using a ladle. Cut the eggs into two parts and add to the two large bowls, arranged on the sides. Sprinkle each preparation with green onion and it’s ready!