Some of you might be wondering why this is called Midwest ramen. Does it contain ranch dressing? The answer to that question is no. I came up with the name as I was searching for ramen recipes to draw inspiration from. Most of the time when I’m making something that is completely new to me I look up several recipes and pick my favorite ingredients from each of them to create my own version. I’m not a very experienced ramen eater unless you consider the countless packages of Maruchan I ate growing up. The conclusion I came to after compiling all the ingredients to shop for was that, I basically had no idea what I was doing, but I was going to make a very flavorful chicken noodle soup. It was at this moment that “Midwest Ramen” was born. I was pleasantly surprised with my end result and could definitely pawn this off as authentic to my fellow midwesterners. Hope you the enjoy the recipe! IG- @Unclemitchcooks
Yield – 4 Servings
Ingredients:
1 Package Udon noodles
Broth ingredients:
2 Quartered chicken, leg/thigh
1/2 Slab spare ribs
1/2lb Oyster mushrooms
5 Green onion stalks, cut in 3 pieces
1/2 Yellow onion
1 Medium size knob of ginger, cut in half
1 Bulb of garlic, cut in half exposing all cloves
1 Large carrot, cut into large chunks
1 Cup Soy Sauce
1/2 Cup Aji mirin
1 Tbsp Sriracha
1 Tbsp Fish sauce
1 Gallon water
3 Tbsp Canola oil
Toppings:
Green onions, thin sliced on a bias
Soft boiled egg
Baby bok choy
Toasted sesame seeds
Crushed red pepper
Directions for broth:
- Using a large stockpot heat canola oil and begin to brown quartered chicken and spare ribs, remove from pot and set aside
- Add carrots, yellow onion, green onion, ginger, oyster mushrooms, and garlic to stock pot. Cook until deeply browned.
- Add chicken and spare ribs back to the pot
- Add water, soy sauce, aji mirin, and fish sauce.
- Simmer for 5 hours, then strain all solids out of the broth, set chicken and spare ribs aside, discard remaining solids
- Return broth to pot to reduce by 1/4th, skim top for solids
- Follow cooking instructions on noodles, strain water when cooked
Directions for soft boiled egg:
- Boil water
- Gently place eggs in boiling water, cook for 6 mins
- Remove and place in bowl of ice water
- Once fully cooled, peel then set aside until ready to use
Directions for constructing ramen bowl:
- Cut spare ribs into pieces, add to broth to heat
- Add large piece of chicken to broth to heat
- Cut one baby bok choy in half lengthwise, add to broth to cook
- Add oyster mushrooms to broth to cook
- Add serving of noodles to bowl
- Ladle enough broth to almost cover noodles
- Remove spare ribs and chicken once heated and arrange on top of the noodles
- Remove bok choy once it achieves a bright green color and place at the edge of the ramen bowl
- Cut soft boiled egg in half, place at edge of ramen bowl next to bok choy
- Remove oyster mushrooms once fully cooked, place next to the soft boiled egg at edge of the bowl
- Top bowl with thinly sliced green onions and toasted sesame seeds
Enjoy!
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| Broth – Step 1. |
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| Broth – Step 2. |
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| Broth – Step 3. |
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| Broth – Step 4. |
