Ramen with smoked chicken
4 servings
20 minutes
Recipe by Vladimir Chistyakov, chef of the Buro TSUM restaurant.
1
Remove seeds from the hot pepper.
- Chili pepper: 1 piece
2
Chop the onion, carrot, garlic, and pepper finely. Sauté the vegetables in olive oil, adding a little bit of jelly from the stew to enhance the flavor.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 1 clove
3
Open the noodle package. Add the dried vegetables from the Korean noodles. It's better not to use spices as they are too strong. Or use them at the very last moment if the taste is not rich enough. Pour in 2 liters of warm water.
- Ramen noodles: 2 pieces
4
Prepare the chicken drumstick. Cut the chicken into thin pieces. Put bones and meat in water.
- Smoked chicken: 100 g
5
Once the broth boils, add the grated dehydrated meat, stirring it into the broth. Add the dried mushrooms.
- Dehydrated meat: 50 g
- Dried porcini mushrooms: 50 g
6
Carefully remove the formed foam. Taste the broth and gradually add kaishi (if kaishi is unavailable, you can use spices from Korean noodles).
- Lemon: to taste
7
When serving, add reindeer moss (if available) to the plate. This moss is edible and becomes very aromatic right after serving, reminiscent of boiled mushrooms. Add a little lemon juice to balance the flavor.