Want your kids to jump with joy at your next meal?
Well this recipe is it!!
Ramen is all the rage with young kids right now, and who can blame them? It’s hands down one of the most satisfying soups you will ever make. It’s truly delicious and slurping down those noodles with the flavourful marinated chicken broth makes it hands down one of the funnest meals to eat.
This recipe is simple but needs some planning ahead. So give yourself 2 days to get it ready.
Day 1: soak the kombu overnight.
Day 2: Create the Marinade or “Tare” out of the soaked kombu and leave overnight for the flavors to develop.
Tip: Tare and chicken stock can be made in larger quantities and frozen so that you can enjoy any time and last minute.
I was inspired by This recipe is easy to make and will be a hit not just with the kids but with the whole family!
Dried Kombu soaked overnight (how much kombu)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tsp salt
- 1 tsp mushroom powder
- 2 inch ginger
- 6 scallions cut in 3 inch pieces
- 5 garlic cloves
- 1 whole organic chicken
- Leaves of 6 scallions
- 2 roughly chopped carrots
- 1 apple
- 1 large onion cut in half
- 6 garlic cloves
- 2 inch ginger.
𝗦𝗼𝘆 𝗘𝗴𝗴𝘀
- 2 eggs
- 2 garlic cloves
- 1 tsp red pepper flakes
- 2 tbsp soy sauce
- 1 tbsp minor
- 1/2 tsp rice wine vinegar
- In a small stainless steel pot place the soaked kombu and add 3 cups of water. On a medium heat bring it to a boil and then lower the heat to a simmer.
- Add the rest of the ingredients. Let it simmer for 5 minutes.
- Set aside to cool and refrigerate overnight.
- Place chicken in a large pot and fill with cold water until the chicken is fully covered. Bring to a boil for 5 minutes.
- Strain the chicken discarding the water.
- Place the chicken back in the pot (give it a quick clean) and add hot water until the chicken is fully covered. Put back on the stove top and bring to a boil. Take out any scum that comes out.
- Add all other ingredients and bring to a boil. Cover and let simmer for 2-3 hours or until the chicken is tender. Strain and set the broth aside.
- Boil eggs for 6 minutes. Take out and place in a bowl of ice water and let it cool for 2 minutes. Remove and peel.
- In a small pot bring the rest of the ingredients to a boil. Reduce heat and simmer for 5 minutes.
- Boil the Ramen noodles for 2 minutes and strain them well shaking all excess water. Add them to the bowl.Remove from heat and add boiled eggs ensuring they are covered completely. Let sit for 1 hour or overnight in the fridge.
- Heat the tare and the broth. Place 1/4 cup of tare in a large bowl. Add 2 cups of broth.
- Cut the eggs in half and place them on the side. Add chopped scallions, coriander leaves.