Hugh Mungis Ramen
Ingredients:
-Noodles from a soba ramen bowl (these are the thicc noodles) x1
-Regular beef stock from your grocery - 2 cups
-1 carrot thinly sliced, like the ginger slices you get from gas station sushi
-2 eggs
-1/2 pound skinless boneless chicken breast
-panko bread crumbs
-scallions
-parsley
Directions:
Make sure your chicken is completely thawed out. I don't recommend using the microwave to thaw as it will cook parts of the chicken.
Throw the broth into a smol pot, and let it simmer on lowest possible heat setting. Don't let it come to a boil. Remember! boiled broth becomes bad.
Next, take one egg out of the fridge and get it close-ish to the stove so it gets to room temperature (helps it cook more evently)
Get a different smol pot and fill it with water but you're going to bring this up to a roiling boil. once it's boiling like a shitty hollywood science experiment, turn the heat all the way off and stir the pot of water until you have a little whirlpool going on. Next you crack open the egg and gently lower it into the steaming hot water whirlpool. Let it poach to your liking and then lift it out with a slotted spoon to minimize change of yolk rupture. Set the egg aside for later
Using the other egg as an egg wash, roll the chicken around in the panko.
Sautee the chicken in some oil I like olive oil personally but I'm not an oil snob, do what you want. Once they're cooked all the way through, slice them into bite-sized slices so that the fried panko makes a crispy exterior around each bite. Return the slices to the pan but turn the burner off.
By now the broth should be simmering, so take the bowl you're going to eat out of and drop the scallions and parsley in first, and put the intact (not crushed) soba noodles on top of them.
add broth and cover with a plate until noods are soft, on top of that, layer the chicken slices on one third, thinly sliced carrots on another, and the poached egg on the last.
Just a dash of pepper on top of the chicken and egg
cover with plate again to bring everything up to temp (add boiling water if temp dropped too much). Microwave works fine here too.
Enjoy!
-Noodles from a soba ramen bowl (these are the thicc noodles) x1
-Regular beef stock from your grocery - 2 cups
-1 carrot thinly sliced, like the ginger slices you get from gas station sushi
-2 eggs
-1/2 pound skinless boneless chicken breast
-panko bread crumbs
-scallions
-parsley
Directions:
Make sure your chicken is completely thawed out. I don't recommend using the microwave to thaw as it will cook parts of the chicken.
Throw the broth into a smol pot, and let it simmer on lowest possible heat setting. Don't let it come to a boil. Remember! boiled broth becomes bad.
Next, take one egg out of the fridge and get it close-ish to the stove so it gets to room temperature (helps it cook more evently)
Get a different smol pot and fill it with water but you're going to bring this up to a roiling boil. once it's boiling like a shitty hollywood science experiment, turn the heat all the way off and stir the pot of water until you have a little whirlpool going on. Next you crack open the egg and gently lower it into the steaming hot water whirlpool. Let it poach to your liking and then lift it out with a slotted spoon to minimize change of yolk rupture. Set the egg aside for later
Using the other egg as an egg wash, roll the chicken around in the panko.
Sautee the chicken in some oil I like olive oil personally but I'm not an oil snob, do what you want. Once they're cooked all the way through, slice them into bite-sized slices so that the fried panko makes a crispy exterior around each bite. Return the slices to the pan but turn the burner off.
By now the broth should be simmering, so take the bowl you're going to eat out of and drop the scallions and parsley in first, and put the intact (not crushed) soba noodles on top of them.
add broth and cover with a plate until noods are soft, on top of that, layer the chicken slices on one third, thinly sliced carrots on another, and the poached egg on the last.
Just a dash of pepper on top of the chicken and egg
cover with plate again to bring everything up to temp (add boiling water if temp dropped too much). Microwave works fine here too.
Enjoy!
You've shared some excellent information about ramen. I'm happy I came across this post because it contains a lot of useful information. Thank you for sharing this story.
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