Rich and Hearty
Dive into an irresistible bowl of ramen, the iconic Japanese noodle soup with Chinese origins. The star of the show is our robust yet tender [MOCK]® Chicken Pieces, pan-seared to golden perfection, whose unique fibre structure soaks up the umami-rich broth. Conveniently deliver protein-packed heartiness and comfort with this delightful, easy recipe.
2 Servings
20 minutes (90 including broth)
Ingredients
Ramen Broth
- 1 medium skin-on yellow onion, split in half
- 2 whole heads garlic
- 1 (4-inch) knob ginger, cut into ¼- to ½-inch slices lengthwise
- 1 tablespoon vegetable or canola oil
- Stiff dried stems from 180g maitake or beech mushrooms
- 15cm segment kombu (if available)
- 15g dried porcini mushrooms
- 15g dried shiitake mushrooms
- 50g of fresh shiitake and shimeji tops
- 6 leaves napa cabbage
- 1 leek, roughly chopped
- 6 scallions, roughly chopped
Vegetables
- Fresh mushroom stems from 180g each of shiitake and maitake or beech
- 2 baby bok choy, halved and cleaned
[MOCK]® Chicken Pieces
- 300g [MOCK]® Chicken Pieces, defrosted
Ramen
- 2 portions dried ramen
Garnish (optional)
- Finely sliced spring onions
- Sesame seeds
- Fresh minced garlic
- Chili oil
Preparation
Ramen broth
Adjust rack to 4 to 6 inches below broiler element and preheat boiler to high. Toss onion, garlic, and ginger with oil until coasted on all surfaces. Transfer to a lined baking sheet or pan and broil, turning vegetables occasionally until all vegetables are well charred on all surfaces. Combine the onions, ginger, and garlic to a large stock pot or Dutch oven. Add fresh mushroom stems, dried mushrooms, kombu, cabbage, leek, and scallions. Cover with water by 1 inch. Bring to a boil over high heat, then reduce to low simmer for about 90 minutes.
Prepare the vegetables
Toss the fresh mushrooms with salt and vegetable oil and roast at 200ºC for 25 minutes. Remove from oven and let cool. Bring water to boil in a small pot, and add a splash of sesame oil. Blanche the baby bok choy for 2 minutes and set aside.
Prepare the [MOCK]® Chicken Pieces
Bring a frying pan to medium heat. Add a touch of oil and the defrosted chicken pieces. Cook all around about 5 minutes, until golden brown. Add 1 tbsp of ramen broth and seal the pieces. Set aside.
Prepare the ramen
Add the dried ramen to boiling water for 3 minutes. Drain and add into a serving bowl. Repeat for each portion.
Plating
Carefully place the chicken pieces on top of the cooked ramen, and add the prepared mushrooms and baby bok choy. Top up with your delicious ramen broth. Garnish as you prefer, with finely chopped spring onions, sesame seeds, fresh minced garlic and/or/chili oil.
Product information
[MOCK]® Chicken Pieces
Highly versatile plant-based chicken pieces that can replace meat in a variety of dishes.
