Shiitake Chicken Ramen

I am still not over my soup streak. I think it is because of the extremely hot weather. I’ve been having my share of soups for almost a week now and I’m running out of ideas. That’s why I chose ramen. I honestly am not a big fan, because I prefer Chinese noodle dishes better. This time around, I appreciated it more. It has a distinct flavor from the dashi. You can buy it in powdered form, but you can make your own as well.

 

Serves 1

Ingredients:

1 package of ramen noodles

1 or 2 chicken breasts, cooked and sliced

1/2 cup of scallions, sliced

1/2 cup of Shiitake mushrooms

1 egg

Dried Kelp

6 cups of water

 

To prepare the soup or dashi, soak the mushrooms in water for 30 minutes. After, drain it and discard the water. Place the mushrooms in a pot half filled with water.

Set the heat on high and bring it to a boil. Turn off the heat and let it stand for another 30 minutes. Strain the soup and separate the mushrooms. Set aside.

Next, cook the noodles according to package instructions or place 2 cups of water in a pot and bring it to a boil. Add the noodles and cook it for 2-3 minutes or until the noodles are al dente. Drain and set aside.

Put the egg in a pot and put 2 cups of water. Bring it to a boil. Turn of the heat and let it sit for 10 minutes. After, peel it and slice lengthwise.

Combine the noodles, chicken breast, dried kelp, shiitake mushrooms and soup. Ladle it into a bowl and garnish it with egg and scallions. Serve immediately.

 

 

Photo Courtesy Of:  telepathicparanoia