ELLE Eten: Spicy Japanese Garlic ramen - Taste of Amsterdam

For these Ramen, the garlic is slowly fried in oil till its gold brown en deep in flavour. Afterwards it will together with the miso, fermented chili-bean paste, sesame-paste and vinegar be mixed as thick sauce, which will serve as taste maker for the neutral chicken stock. A perfect combination with the noodles. With this recipe, chicken will be added as topping.

  1. Boil water with salt for the noodles. Warm up the stock in a seperate pan.
  2. Warm up four bowls with hot water. This will let the noodles and stock be warmer for a longer period.
  3. Cook the noodles for 45 seconds in boiling water. Perferably in a noodle sieve in order to take out the noodles in a fast manner. it is a matter of seconds to get the noodles perfectly cooked. Let them drip and and put the nooldes in the bowls with the stock.
  4. Heat the oil up to approximately 130 C. Add the gralic and leave it for 10 min. the garlic will become soft and glassy at first but than brown/ goldbrown
  5. Take the pan from the fire and add sesameoil, Chilibeans paste, sesame paste and rice vinegar.
  6. Add the sesame seeds and stir till it is a thick paste.
  7. Scoop a little stock in each one of the bowls and stir 2 table spoons of the garlic paste in each one of them. Add more stock afterwards.
  8. Divide the chicken in small pieces and warm them up in a pan with the chili oil.
  9. Pre heat a flrying pan or wok till the pan is hot. Bake the taugé on a hing pitch so they will gain good colour. It is oke if the burn just a little. Put the tauge in a bowl.
  10. Garnish with chicken, taugem spring union, coriander, halved eggs and sesame seed.

Ingredients

Servings: 4
Prep time: 1 hours
Difficulty: Easy/Medium

Spicy Garlic Ramen:

  • 1,8 l chickenbouillon
  • 4 servings ramennoodles

Spicy Garlic Paste:

  • 100 ml oil
  • 6 Galic gloves, finely grated
  • 50 ml sesamolol
  • 3 tbsp fermented chili bean paste (toban jiang)
  • 2 tbsp Japanese sesampaste (neri goma) or tahin
  • 1,5 tbsp rice vinegar
  • 3 tbsp roasted sesame

Topping:

  • 3 tbsp chilioil
  • 120 g fresh taugé
  • 300 g cooked chicken
  • 6 spring unions, finely chopped
  • 6-7 tbsp coarsely chopped coriander
  • 2 softly cooked eggs
  • 4 tbsp roasted black sesameseed, jacked