Ramen Noodle Bowl

Name: Ramen Noodle Bowl
Ingredients: 4 cups boiling water $; 1/2 ounce dried porcini mushrooms; 1 smoked bacon slice $; 1/2 cup chopped onion $; 1 carrot, coarsely chopped $; 2 tablespoons yellow miso; 2 tablespoons lower-sodium soy sauce; 2 cups no-salt-added chicken stock $; 3 garlic cloves, crushed; 1 (1/2-inch) piece ginger, cut into thin slices; 8 ounces fresh Chinese egg noodles or ramen noodles; 2 tablespoons dark sesame oil, divided; 2 (4-ounce) packages gourmet fresh mushrooms $; 6 skin-on, boneless chicken thighs $; 3 large eggs $; 3/4 cup thinly sliced green onion strips; 2 tablespoons sambal oelek (ground fresh chile paste)

17 ingredients

5 steps

Ingredients

4 cups boiling water $
1/2 ounce dried porcini mushrooms
1 smoked bacon slice $
1/2 cup chopped onion $
1 carrot, coarsely chopped $
2 tablespoons yellow miso
2 tablespoons lower-sodium soy sauce
2 cups no-salt-added chicken stock $
3 garlic cloves, crushed
1 (1/2-inch) piece ginger, cut into thin slices
8 ounces fresh Chinese egg noodles or ramen noodles
2 tablespoons dark sesame oil, divided
2 (4-ounce) packages gourmet fresh mushrooms $
6 skin-on, boneless chicken thighs $
3 large eggs $
3/4 cup thinly sliced green onion strips
2 tablespoons sambal oelek (ground fresh chile paste)

Directions

1

1. Combine 4 cups boiling water and porcini; let stand 15 minutes. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside.
2

2. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; saute 2 minutes. Combine miso and soy sauce. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 minutes or until tender. Remove from heat.
3

3. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl. Add fresh mushrooms; saute 8 minutes. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 tablespoon sesame oil to pan; swirl. Add chicken, skin-side down; saute 7 minutes or until skin is very crisp and golden brown. Turn chicken over; saute 2 minutes or until done.
4

4. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute. Remove from heat; let stand 3 minutes. Drain; rinse under cold water. Drain and peel.
5

5. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1/2 egg, and 1 teaspoon sambal.