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!
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.