Dashi with noodles and chicken
2 servings
40 minutes
Dashi with noodles and chicken is an embodiment of Japanese gastronomy, combining the rich umami flavor and soft texture of ramen. Dashi, being the base of many Japanese dishes, adds depth and richness to the broth, harmonizing with tender chicken and elastic noodles. The origins of this dish trace back to traditional Japanese regional cuisines where the combination of simple yet exquisite ingredients creates a true culinary masterpiece. Lemon juice adds a refreshing tanginess while green onions and chili provide a mild spiciness. Nori cut into thin strips gives the dish an authentic sea note. This dish perfectly warms and energizes; it can be served as a nutritious lunch or cozy dinner while enjoying the balance of flavors born from Japanese culinary tradition.
1
Boil the chicken drumstick in one liter of water without spices or salt. Twenty-five minutes in lightly boiling water should be enough. Just remember to skim off the foam and excess fat. In another pot, boil the ramen noodles in water without spices until cooked.
- Chicken leg quarters: 2 pieces
- Ramen noodles: 100 g
2
Pour the chicken broth into bowls, mix with a teaspoon of dashi powder, add a piece of chicken, noodles, finely chopped green onion and pepper to each bowl, cut the dried seaweed into thin strips and distribute evenly among the bowls, drizzling with lemon juice.
- Instant dashi: 2 teaspoons
- Chicken leg quarters: 2 pieces
- Ramen noodles: 100 g
- Spring onion: 50 g
- Chili pepper: 0.5 piece
- Dried nori seaweed: 2 g
- Lemon: 0.3 piece
