I am so happy to have discovered a new ramen that is gluten free and totally delicious. Here is what I tried for the first time just last night, no tweaks, it's so rare to nail a recipe the first time, so cool.
There is a dish at momofoku noodle bar in New York that I am dying to recreate with these noodles.
4 cups chicken stock (really good recipe on this blog)
1 pkg of king soba ramen (4 serving package)
1 organic carrot
1 cup broccolini or regular broccoli
4 cooked chicken thighs with the skin on
2 hard boiled eggs, quartered
4 green onions
2 tbsp braggs liquid aminos
2 tbsp sesame oil
1/2 tsp dried chili flakes
beans sprouts to garnish (optional)
Bake chicken thighs for 25 minutes at 400 for crispy skin with a little chinese 5 spice and some braggs liquid amino acids. Cut from bone and set aside, keeping all the juices and skin.
Boil a large pot of water and cook the noodles for 4 to 7 minutes, rinsing them afterwards to remove the excess starch. Set aside.
Bring 4 cups of your stock to a boil and add the vegetables cooking them until just al dente. Carrots first for 3 minutes then broccoli for 4 minutes. Check these to make sure they are cooked how you like them. They will continue to cook in the soup.
Divide noodles into 4 separate bowls placing the chicken, eggs and onions on top. Pour the broth over the noodles and garnish with a teaspoon each of braggs, sesame oil and a sprinkle of chili flakes. Top with bean sprouts.
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I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!