Chicken and Mushroom Ramen

One of the mistakes I often make when cooking for other people is presuming that they like all food. I think I am so used to catering for Sam, who eats everything, and this allows me to be pretty creative with me food. I forget when it comes to catering for others that people have particular tastes. I once cooked chicken for Sam’s parents forgetting that Sam’s Dad doesn’t eat chicken. I made a big chilli for Sam’s family and his Dad had to quickly make something else for his Mum as she doesn’t like spicy food. I would also always cook a meal for one of my friends at Uni and she hated peppers so used to spend ages picking them out.

I then made this ramen yesterday for a friend that came round for dinner, unknowing that she doesn’t like mushrooms. However the good news is she ended up eating the whole thing and saying it’s the first time that she ever enjoyed mushrooms. Whether or not she was being polite I don’t know, but I like to think that sometimes you can get a dish that is so tasty it gives you a whole new experience with food that you may previously have not enjoyed. I found the flavours in this dish so explosive and would recommend it to anyone, whether you like the ingredients or not it really is full of fantastic flavours!

au 016

Serves 2

For the broth:

–          1 six inch piece of nori (seaweed used for Sushi)

–          1 two inch finger of fresh ginger, sliced into 4 lengthwise slices

–          1.5 pints chicken stock

–          2 tablespoons soy sauce

–          0.5 tablespoon sherry

–          0.5 tablespoon mirin

For the Ramen/Dashi

–          3 cups portobello mushrooms

–          1 tablespoons rape seed oil

–          1 large chicken breast – finely sliced

–          1 large white onion – finely sliced

–          1-2 chilli’s – picked to taste and finely chopped

–          1 red pepper, finely sliced

–          3 cloves garlic, minced

–          1 teaspoon fresh ginger, minced

–          3 tablespoons sherry mix with teaspoon of sugar

–          handful of fresh coriander

–          1 teaspoons red wine vinegar

–          1 tbsp soy sauce

–          2tsp mirin

–          1 tsp chilli sauce

–          100g ramen noodles, cooked according to the directions on the pack

Place all the broth ingredients in a pot over medium high heat and bring it to an almost simmer. Turn off the heat and let the broth simmer for 20 minutes before straining liquid and discarding the bits.

While the stock is simmering place a large pan over high heat.

 Add the oil and then the mushrooms, chicken and onion. Fry until the mushrooms and chicken are cooked.

Add the garlic, chilli’s and ginger. Once it is fragrant add the soy, red wine vinegar and sherry, chilli sauce and mirin.

Toss in a half a handful of coriander and stir.

Reheat the broth to the broth until it just comes to a boil and then add the chicken and mushroom mixture.

While you are waiting for the broth, heat a kettle and pour the boiling water over the noodles to warm them. Give them a good shake and then divide them evenly between two bowls.

Ladle the ramen over the noodles and then top each with the remaining coriander.

Serve immediately and enjoy. 


15 thoughts on “Chicken and Mushroom Ramen

  1. I have a similar problem- I’m not a very picky eater, but the boyfriend is. Everything I loved to cook for myself has become a sometimes food, as I hate having to cook two meals, essentially. And he isn’t even open minded enough to try something new. He turns his nose up at whatever he doesn’t like and grumpily refuses to touch it unless I hide it in the dish. The man even thought he didn’t like garlic. Anyhow. Your soup looks amazing and I would gladly gulp it down. Maybe the next time he’s out of town 🙂

  2. Yum! We are just starting to experiment with oriental flavours and this looks delicious!! I do struggle to find the specialist ingredients sometimes though- do you go to specific stores?

  3. I was raised that if you were a guest in someone else’s home, you were polite and ate what was served – or feigned a ‘full tummy from a big prior meal’ –
    While I try to find out the tastes and preferences of guest prior to a get together I’m cooking for, I, for one, would like to see a return to a gracious and generous host being visited by gracious and grateful guests…

  4. Looks delicious! This is a good example not to say no to that served before you have tasted it. Always inform your host or hostess in advance about any food allergies, besides that I think it is discourteous not to eat what’s on one’s plate. It’s likely a lot of care, love, and work behind that dish. Well, just a humble thought…. lol. 🙂

  5. This sounds good. I love mushrooms a lot and use them regularly. My husband will eat most of what I make, though he isn’t really into pasta and neither are my kids. What do they love? Rice. Sometimes I miss having pasta all the time, but hey, the good part is less starch, more weight loss. 🙂

  6. Thanks for the like! It’s funny that you should talk about food people don’t like – I don’t consider myself a picky eater, but there are a few things I don’t like to eat. Or at least, I THINK I don’t like to eat them, when in fact, I just needed a tastier version (e.g. eggplant) or a higher quality version (e.g. cheese). Now my friends make fun of me all the time for claiming to hate food and then later reversing my position.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s