Shoyu Chintan Ramen

Chef John Garcia

CHO ICHI RAMEN

INGREDIENTS
Chicken Stock
1 large whole chicken, 5-6 lbs
water – enough to fully submerge whole chicken
1 large carrot, cut into 3
2 large yellow onions, cut into 4
1/2 lb ginger

Noodles
2 3/4 cup flour
2 Tbsp vegetarian protein powder or egg powder
1 Tbsp gluten flour
1 cup water
multi-speed mixer
pasta maker

Toppings
3/4 cup of chicken breast
1 large marinated boiled egg
1/4 cup bamboo shoots
1 cup blanched spinach
1 clove garlic, finely cut
2 Tbsp green onions, finely cut
1/4 sheet nori
1 tsp roasted garlic

Shoyu Flavouring
6 Tbsp soy sauce
3 Tbsp mirin
2 Tbsp sugar
5 Tbsp sesame oil

METHOD
Chicken Stock

1. Place whole chicken in a large pot and bring to a boil.
2. Remove chicken scum to avoid bitter taste in chicken stock.
3. Simmer on medium heat for 5 hours (topping up hot water).
4. Add vegetables while simmering. Soup base should look golden yellow.

Yield 4-5 bowls

Noodles

1. Mix flour, gluten flour and desired powder for 1 minute.
2. Add 1/2 water and mix for 4 minutes. Add the rest of the water then mix for 11 minutes. End result should be slightly damp, oval clumps of dough.
3. Process through pasta maker and portion noodles to approximately 3/4 cup/bowl.

Yield 4 servings

Toppings

1. Coat chicken with salt and pepper. Bring frying pan to high heat and cook both sides of chicken breasts on medium heat.
2. In a medium bowl mix soy sauce, water and sugar. Stir until sugar is dissolved. Place boiled, peeled egg into the mixture for 10-15 minutes.
3. Place canned bamboo shoots in a medium pot. Add soy sauce and sugar. Stir well and bring to boil. Once boiling, turn off heat.
4. Fully submerge spinach in boiling water for 30 seconds. Strain and cool in cold running water. Strain excess water and place spinach in a bowl with lid.
5. Fry garlic on a medium-low heat, constantly stirring.

Shoyu Flavouring

1. Mix all ingredients in a pot, bring to a boil, then simmer for 10 minutes.

Yield 4-7 servings

BOWL ASSEMBLY

1. Place approximately 1 cup cooked noodles in boiling water and cook for 3 minutes. Strain cooked noodles through room-temperature running water.
2. Place 3 Tbsp shoyu flavouring in a soup bowl.
3. Boil chicken soup stock. Pour approximately 2 cups in soup bowl and mix.
4. Add noodles, which will form a base for toppings.
5. Add spinach, bamboo, chicken, egg and nori.
6. Sprinkle green onions and roasted garlic on top.