Chicken Ramen with Chicken Miso Broth

To make this recipe you are going to have to check out the previous post Chicken Stew. I have taken the left over stew and made it into the broth for the ramen. The flavors have intensified now and really brings the umami into the ramen.

OK, this is a reminder that this is just my version. I’m not a professional chef, just enthusiastic about exploring and experimenting. Enjoy.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

Half to a whole chicken breast – sliced thinly

OR use

1 tray of Pork Kee from NUTC Extra – Collar meat pre-sliced thinly or Shoulder meat thinly sliced for Shabu shabu

&/OR

1 tray of pre-seasoned meat from Don Dondonki meat section

2 tbsp soya sauce

2 tbsp mirin 

2 tbsp cooking’s sake or Japanese cooking wine

(Note these ingredients below are from your stew and you can still add on to it if most of it are already consumed)

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Cooking Ramen 

Fresh Ramen from NTUC Extra OR

Instant Ramen from Don Dondonki

Both are just as good and easy to make, just like instant noodles.

 

Cooking the Meat 

Sauté your shallots and garlic in oil till it gives out light fragrant, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thickened. 

Now you are ready to serve! Enjoy!!

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Chicken Miso Stew

My love of experimenting with food has brought me to this  recipe, bringing back the memories of Mum and Grandma home cooking all in one recipe.

A truly foo for the soul.  I try to put a twist to it because in the household the boys do not fancy too much soup – the preferred is to have gravy accompanying the meat they are eating with rice.  Because I do not want to lose the goodness and nutrients that’s already in the stew, I keep the broth for Ramen the next day.  Remember Mum saying that all the goodness of the food goes into the soup (I’m Cantonese! What did you expect!?). 

Part 2 to this recipe is my Chicken Ramen recipe.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

8pcs chicken wing (you can choose to half the chicken into bite size)

1/3cup (85ml) soya sauce

2 bay leaves fresh or dried 

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Making Chicken Broth 

Use Chicken bones and water with 1 tsp of salt and boil for about 2 to 3hrs, if the water level reduce, add on little by little to achieve the thick rich flavor of Chicken broth. (What I like to do is to keep filter the broth so that I get a clear soup.  By the time you get the clear chicken broth, water reduced you can add in your onions, carrot, mushroom, tomatoes, celery.  Mainly hard vegetables and you can once again boil it down to get my flavor and sweetness, so all the nutrition gets into the broth – that way you also hide the vegetable goodness in the soup. Mainly for children who does not like vegetables ☺

Once the vegetables get softer you can add in the Brown Miso Paste – (I choose to use the darker Brown Miso Paste is because it tastes much better.  But there is a lot of individual preference, you can also use lighter brown miso paste too)

Searing the Chicken

Sauté your shallots and garlic in oil till it gives out light fragrance, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thicken. 

Now you are ready to serve! Enjoy!!

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Chicken & Shiitake Donburi

We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Chicken, Shiitake Mushroom & Eggs.

This is probably one of the most popular and easiest Japanese dishes to make. Simple and tasty. Doesn’t really matter which meal you eat this.

We have left out the cooking of the rice in the instructions. We recommend using Sushi Rice if you have, otherwise regular rice will suffice.

Ingredients

500g – Sushi Rice

5 – Eggs (lightly beaten)

3 tspn – Vegetable Oil

1 – Onion (thinly sliced)

75g – Shiitake Mushroom (sliced)

300g – Chicken Breast (thinly sliced)

2 tbspn – Soy Sauce

2 tbspn – Rice Vinegar

1 tspn – Brown Sugar

1 cup – Chicken Stock or Dashi Stock

3 – Green Onions (finely shredded)

Instructions

 
  1. Heat the canola oil in a deep frying pan or wok, and cook the onion and mushrooms over medium heat for 5 minutes, until soft and lightly golden.
  2. Add the chicken and cook for 2 minutes.
  3. Add the soy sauce, vinegar and sugar; stir to combine, then add the Chicken or Dashi stock. Bring to a simmer.
  4. Pour the eggs over the mixture, cover and cook until just lightly set.
  5. Divide the rice into 4 bowls. Spoon the chicken and egg mixture, with the broth. Garnish with green onions, and serve immediately.

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

Send us pictures of this recipe and let us know what you think!

 

Fit2Go.Asia – celebrate a better way of life!

 
 

Soy Chicken with Shiitake Mushrooms

We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Chicken, Shiitake Mushroom & Eggs.

Braised chicken in soy sauce is a classic Chinese dish.

You could eat it as a one dish meal or as part of several dishes. There are several variations in terms of ingredients, some use chestnuts, while other recipes call for other types of vegetables.

At the core is the chicken and good soy sauce.

Ingredients

400g Chicken Thigh or Wings

8 – Shiitake Mushrooms (soaked & sliced)

4 – Eggs (hard boiled)

3 cloves – Garlic (minced)

3 – Shallots (minced)

1 – Star Anise

1 tsp – 5 Spice Powder

1 inch piece – Ginger (thinly sliced)

1 tbsp – Cooking Oil

1 tbsp – Sesame Oil

5 tbsp – Dark Soy Sauce

800 ml – Chicken Stock or Water

1 – Spring Onion (chopped)

Instructions

 
  1. Fry the Shallots, Garlic, Star Anise and Ginger on medium heat in pot until fragrant
  2. Sear the chicken until skin is lightly browned in same pot
  3. Add the Chicken Stock or Water, Dark Soy Sauce, Sesame Oil and bring to a simmer
  4. Add the Shiitake Mushrooms and hard boiled Eggs
  5. You can also throw in the liquids from the mushrooms if you have saved them
  6. Simmer for 10 minutes
  7. Serve in a big bowl with Spring Onions as your garnish

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

Send us pictures of this recipe and let us know what you think!

 
 
 

Chicken Shiitake Mushrooms Ginger Soup

We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Chicken, Shiitake Mushroom & Eggs.

This is a easy, light but richly flavoured soup for any meal.

Less than half and hour to cook, it’s great for a light lunch during the work week.

Ingredients

500g – Chicken Wings and/or Drumlets

30g – Dried Shiitake Mushrooms (quartered)

3 cups – Water

1 inch – Ginger (peeled, sliced thinly)

2 tbsp – Soy Sauce

1 tsp – Salt

1 tsp – Cornstarch

Instructions

 
  1. Soak the dried mushrooms in the hot water for about 20 minutes
  2. Mix the soy, salt and cornstarch in a pot. Make sure there are no cornstarch lumps. Add the chicken and ginger to the pot, toss to coat with the marinade, set aside
  3. When the mushrooms have softened, remove from the water (saving the soaking liquid) and quarter
  4. Add the mushrooms into the bowl with the chicken and let everything marinade
  5. Add the mushroom soaking liquid into the pot together with the water. Bring it to a simmer, cover the pot and cook for 25 minutes
  6. Serve with rice

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

Send us pictures of this recipe and let us know what you think!