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Jun. 12th, 2020 07:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soobiebearWasted day, Thursday. They took a pint of blood and I felt wrong the rest of the day. Slept 18 hours or so. Didn't really eat. I know that's bad but didn't even have the energy to eat. Made a bit of soup and went to bed again.
Wonderful soup recipe. Lots of greens and bland enough for a tender tummy.
Ginger Garlic Chicken Ramen
Yields: 8 servings
Total Time: 1 hour 15 mins
Ingredients
8 c. chicken stock
1 1/2 lb. boneless, skinless chicken breast
1 (1 1/2-inch) piece fresh ginger, halved lengthwise
6 garlic cloves, sliced
1 (3.5-ounce) package shiitake mushrooms, halved
1 tbsp. soy sauce
2 tsp. toasted sesame oil
3 (3-ounce) packages dried ramen, seasoning packs discarded
4 baby bok choy, separated into leaves
2 c. snow peas
3 scallions, sliced
1. Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.
2. Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving.
Not my photo of course.
Back to work tonight. It's going to suck. Plus I need to buy more dog food. I should probably eat something....
Wonderful soup recipe. Lots of greens and bland enough for a tender tummy.
Ginger Garlic Chicken Ramen
Yields: 8 servings
Total Time: 1 hour 15 mins
Ingredients
8 c. chicken stock
1 1/2 lb. boneless, skinless chicken breast
1 (1 1/2-inch) piece fresh ginger, halved lengthwise
6 garlic cloves, sliced
1 (3.5-ounce) package shiitake mushrooms, halved
1 tbsp. soy sauce
2 tsp. toasted sesame oil
3 (3-ounce) packages dried ramen, seasoning packs discarded
4 baby bok choy, separated into leaves
2 c. snow peas
3 scallions, sliced
1. Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and sesame oil and simmer, covered, until mushrooms are tender, 8 to 10 minutes. Remove chicken and shred with two forks.
2. Add noodles to pot and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, 1 to 2 minutes. Stir in scallions just before serving.
Not my photo of course.
Back to work tonight. It's going to suck. Plus I need to buy more dog food. I should probably eat something....
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Date: 2020-06-22 05:18 pm (UTC)Also, if you like red meat, you can go light on the chicken and add some minced beef fried with garlic, chili peppers, sugar and salt n pepper on top in the end. (Or use gochujang instead of chill peppers - even more punch).
If you like miso, you can turn that into miso ramen, too, by adding about a tablespoon of white miso.
Aaand finally, if you like kimchi, fry up the kimchi along with the scallions and garlic in the beginning.
I'm making ramen right now and doing all of the above. I worked at a tonkotsu ramen restaurant for two years, and I'm just used to getting hit in the face with flavour. When I have time I also make ramen eggs and toasted tomatoes to put on top.
no subject
Date: 2020-06-26 08:03 am (UTC)