Cold ramen served in chilled chicken broth—light, refreshing, yet deeply satisfying
Video
Ingredients
- 1 chicken breast
- 1/2 Tbsp salt
- 1/2 Tbsp sugar
- 3 1/2 cups water
- 2 green onions
- 1 clove garlic (crushed)
- 1 slices ginger root
- 2 pieces Kombu dried kelp (2"x 2" per piece)
- 3/4 tsp salt
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 tsp soy sauce
- 2 servings Chukamen (or semi-fresh ramen noodles)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Toppings
- 2 soft boiled eggs (halved)
- 6 plum tomatoes (halved)
- 1/2 cucumber (thinly sliced)
Instructions
- Rub salt and sugar into the chicken, then let it sit in the refrigerator for 1 hour. Meanwhile, prepare the toppings and keep them chilled.
- In a medium pot, combine water, green onions, crushed garlic, and sliced ginger. Heat over medium heat until just before boiling. Add the chicken and bring to a boil. Cook for 2–3 minutes, then turn off the heat. Add the kombu, cover with a lid, and let it sit for 10 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside. Discard the onion, ginger and garlic. Season the broth with salt, sake, mirin, and soy sauce. Simmer for a couple of minutes, then remove from heat. Let the broth cool to room temperature, then refrigerate for 1–2 hours until chilled.
- Once the chicken is cool, slice it thinly and keep it chilled.
- Cook the ramen noodles according to the package instructions. Rinse them under cold running water and drain well. Cover with ice until ready to serve.
- Add sesame seeds and sesame oil to the chilled broth and mix well. To serve, place the cold noodles in a bowl, pour over the chilled broth, add toppings, and serve immediately.