Chicken Ramen Recipe:
-Bradford Valley Farms Chicken Thighs
-Sliced Flynn Farms Shiitake Mushrooms
-Sliced Happy Horseshoe Farm Collard Greens
-Rabbit Ridge Farms Pasture-raised Chicken Bone Broth
-Marinated Fresh Local Egg (Separate recipe)
-Chopped Green onions
-3 garlic cloves minced
-Instant ramen noodles (just the noodles)
-1/4 cup Soy sauce
-1/2 tbsp Fish sauce (optional)
-1 tbsp Chicken bouillon
-Garlic powder to taste
-Salt and pepper to taste
Heat a large pot or dutch oven over medium high heat. Debone the chicken thighs and season with avocado oil, soy sauce, garlic powder, salt, and pepper. Then add to the pot. Saute until skin is crispy and meat is cooked through and reaches a temperature of 165°F. Let the chicken sit and slice once ready to serve.
In the same pot add the finely minced shallot and garlic sauté until starting to soften, about 3-4 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the chicken broth and 1 cup of water, soy sauce, chicken bouillon, and fish sauce, stir to combine. Add salt and pepper to taste. Bring back to a simmer. Remove veggies and place to the side.
Use any kind of ramen noodles you would like and cook according to package. Leave out the seasoning packets. Once noodles are cooked remove them and with the same boiling water, blanch sliced collard greens. Put to the side once done.
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, mushrooms, shallots, garlic, corn, collard greens, chicken thighs, sesame seeds and enjoy! (Use any kind of toppings you would like, these are just my favorite 😊)
*Keep the noodles separate from the soup until just before serving. For leftovers, store the broth and noodles separately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.
Marinated Egg Recipe:
-6 large eggs (I used 4)
-¾ cup soy sauce
-3 garlic cloves, grated
-Chopped Green onions
-1½ tablespoons rice vinegar
-1½ tablespoons sugar
-2 cups water
*Add red pepper flakes for a little spice
Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 6 minutes for runny yolk or 6½ minutes for a more set yolk. Carefully swirl water for the first 1 ½ minutes (this will help center the yolk).
After desired cooking time, remove eggs from the pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.
Under slow running water, de-shell eggs and place on a paper towel to remove excess water.
Add soy sauce, garlic, rice vinegar, sugar, and water into an airtight container. Add eggs and cover. Steep eggs in soy sauce until they are deep brown in color–best if left for 12-24 hours before eating.
Soy sauce eggs will keep for 4-5 days and can be left in soy sauce mixture. The yolks and outer eggs will deepen in color as eggs continue to steep beyond 24 hours.
*Recipes and photos by Sheila Espinosa Martin