I have a few blog posts sitting as drafts right now, waiting for my attention. The rubs, the marinades, the questions from Facebook. A Mythbusters-ish one for my friend Max. I’m going to write them, I swear. But things have been a little crazy lately, and what words I’ve been writing have been cover letters, book reviews and a little bit of fiction. So that’ll happen, someday. Someday soon, while I have more free time than I’d like, I imagine.
But this is what we get today. We get homemade ramen soup. And by homemade, I mean I’m making everything but the noodles. Asian chicken noodle soup is delicious!
2lbs of chicken thighs and legs, bone in
4 carrots, peeled and sliced thin on a bias
1/2 large red onion, julienne
1 red bell pepper, julienne
1 green bell pepper, julienne
4 large crimini mushrooms
1 bunch green onion, chopped
6 cloves garlic
1 fat thumb of ginger
1 cup soy sauce
1 splash rice wine vinegar
1tsp chili powder
1tsp garlic powder
For lack of store-bought chicken stock, which I really don’t like anyways, I’ve made my own broth using the bones, fat, skin and scrap of the chicken pieces, the vegetable scraps and some city stock (aka water). So peel your carrots, but save the peels and the ends. Same with your onions. And since I’m using peppers and mushrooms in the soup itself, take the guts and stems of the peppers and mushrooms and throw those into the pot as well. For some extra onion oomph, I threw in the pale ends of the scallions as well. Add in a small handful of black peppercorns and let it come to a boil. Reduce to a simmer for an hour or so, longer if you have the time.
While the broth simmers, rub the chicken with some oil and spices. I chose chili powder, ground mustard, turmeric, garlic powder and black pepper. A little blended oil and a splash of sesame oil for flavor, then mix it so that everything is coated. Let that sit for a while and start chopping vegetables!
The carrots I sliced thinly on a bias, about a 1/4in thick. Peppers, red onion and mushrooms got a julienne. Garlic and ginger got peeled and thrown in the food processor until they were minced. Green onions were chopped small.
Sear the chicken pieces in a little oil, then add a splash of soy sauce, rice wine vinegar and the broth, cover and let them cook until the chicken is done and the liquid has almost entirely reduced. Once they’ve cooled enough to touch, chop them into small pieces.
Strain your broth through a fine mesh sieve and set aside. You’ll need the stockpot for the soup! Add a splash of oil to the pot, along with the garlic, ginger and veggies. Let them cook until the onions start to turn translucent and the peppers soften. Add the chicken and the broth and bring it to a boil. Lower the heat to a simmer and let it go for another half hour, adding some soy sauce, salt and pepper to taste. Return to a boil and add your ramen noodles, which only take a few minutes to cook.
Serve in large soup bowls, to be eaten with a fork or chopsticks. Drink the broth and enjoy!