Chick*n Ramen

Preparation

  1. Stir-fry the Chick*n Strips For 6-7 Minutes, until brown then set aside.
  2. Heat a medium sized pot over medium high heat.
  3. Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
  4. Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.
  5. While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.
  6. Keep stirring over medium heat until the paste is diluted. Add in the chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
  7. Taste the soup and season with soy sauce and salt, to taste, if needed.
  8. You can remove the mushrooms and slice these into thin strips.
  9. Meanwhile, you can add in the veggies of your choice into the soup. We sliced the bok choy head into half and cooked it down in the soup.
  10. When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds and the Mighty Strips.
  11. Add more chili oil, if you’d like You can also enjoy this with some roasted nori.
  12. Enjoy immediately while hot!
  • Equipment & Ingredients

    Ingredients

    Soup Base

    • 150g Strips
    • 1 tbsp sesame oil
    • 1 tsp minced or grated ginger
    • 2 cloves cloves garlic minced
    • 2 scallions chopped (white and green parts separated) makes 1/2 cup sliced
    • 1 1/2 tbsp miso paste I used white miso
    • 1 tbsp plain peanut butter or Asian sesame paste
    • 1/2 to 1 tbsp doubanjiang or other chili sauce/paste, adjust according to desired spice (see notes)
    • 2 cups vegetable broth or water (see notes)
    • 1 cup soy milk or other plant-based milk like oat milk
    • 1 tbsp layu japanese chili oil or other chili oil, adjust according to desired spice
    • 2 dried shiitake mushrooms
    • 1 tbsp soy sauce or more to taste* see notes
    • Salt to taste, if needed
    • Noodles and toppings
    • 1 head bok choy or other greens of choice
    • 1 instant ramen brick
    • Sliced mushrooms from the dried shiitake mushrooms
    • 1/2 cup corn kernels
    • Chopped scallions green part
    • Sesame seeds I added a mix of black and toasted sesame seeds
    • More layu japanese chili oil, to finish
    • Roasted nori sheets

Ingredients

Soup Base

  • 150g Strips
  • 1 tbsp sesame oil
  • 1 tsp minced or grated ginger
  • 2 cloves cloves garlic minced
  • 2 scallions chopped (white and green parts separated) makes 1/2 cup sliced
  • 1 1/2 tbsp miso paste I used white miso
  • 1 tbsp plain peanut butter or Asian sesame paste
  • 1/2 to 1 tbsp doubanjiang or other chili sauce/paste, adjust according to desired spice (see notes)
  • 2 cups vegetable broth or water (see notes)
  • 1 cup soy milk or other plant-based milk like oat milk
  • 1 tbsp layu japanese chili oil or other chili oil, adjust according to desired spice
  • 2 dried shiitake mushrooms
  • 1 tbsp soy sauce or more to taste* see notes
  • Salt to taste, if needed
  • Noodles and toppings
  • 1 head bok choy or other greens of choice
  • 1 instant ramen brick
  • Sliced mushrooms from the dried shiitake mushrooms
  • 1/2 cup corn kernels
  • Chopped scallions green part
  • Sesame seeds I added a mix of black and toasted sesame seeds
  • More layu japanese chili oil, to finish
  • Roasted nori sheets