Ginger Chicken Ramen

It’s definitely not for everyone but when ginger shines as the star flavor of a dish, I’m a fan. You can increase or reduce the amount as you please but you know where I stand. The crispy green beans, just cooked shoyu-egg scramble, and shredded carrots balance the intensity of the ginger, especially when mixed into the soup. TIP: It’s always easiest to freeze your ginger before grating and you can leave the peel on.

Make in Advance:

Shoyu Soup Base (10 hours, 30 minutes)

Optional to make or purchase: Ramen Noodles (3 hours)

Ginger Chicken Ramen

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Yield: 6 servings

Author: Amy Kimoto-Kahn

Prep time: 45 MinTotal time: 45 Min

THIS DISH HAS RECIPES TO MAKE IN ADVANCE, SEE RECIPE LINKS ABOVE.

Ingredients

• 2 boneless, skinless chicken breasts, shredded
• salt and pepper, to season
• 3 tbsp grated ginger
• 3 tbsp sake
• 1/3 cup cornstarch (I prefer katakuriko or Japanese potato starch)
• 18 string beans, washed with tips cut (3 per serving)
• 3 eggs
• 1 ½ tsp shoyu (soy sauce)
• 1 tsp sugar
• 1 tbsp unsalted butter

Additional Toppings

• 2 medium-sized carrots, shredded (2 tbsp per serving)
• Roasted sesame seeds, for garnish

Instructions

1. Place the sliced chicken into the bottom of a deep medium-sized skillet.
2. Sprinkle the salt, pepper, ginger and sake over the chicken. Cover with a drop lid or aluminum foil with a small hole in the center.
3. Bring to a boil, then lower to simmer and cook until liquid starts to evaporate, about 8 minutes.
4. Remove the chicken and set in a bowl, let it cool and finely shred it. Keep shredded chicken in the juices from the bowl until ready to serve.
5. In the same skillet used above, heat ¼ inch of vegetable oil on medium-high.
6. In a shallow dish, dredge the green beans in cornstarch until well coated.
7. Fry the green beans in batches in the oil on both sides until golden brown. Remove and set on a paper towel.
8. Boil a pot of water for your noodles. In a separate saucepan, bring 12 cups Shoyu Base to a boil, then lower the heat and let simmer until it’s ready to serve. Right before serving, crank it back up to boil.
9. Right before you are about to pour the soup in your bowls, you’ll need to make your shoyu egg scramble. In a small bowl, combine, egg, shoyu and sugar. Beat well.
10. Heat 1 tablespoon butter in a medium skillet over high heat. When the butter starts to brown, pour in your beaten eggs and very quickly mix around with chopsticks.
11. When the eggs are barely cooked, remove from pan and set in a bowl, theyshould be somewhat runny.
12. Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as the they're done, drain well and separate into serving bowls.
13. Pour 2 cups soup over each bowl of noodles. Top each bowl with a large mound of shredded ginger chicken, shredded carrots, shoyu egg scramble, and roasted sesame seeds.