Tomato Ramen
- Total time
- 25 min
- Serves
- 1
- Cuisine
- Japanese
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 (80 g) boneless skinless chicken thighs
- pinch of salt
- freshly cracked black pepper
- 1 clove of garlic, minced
- 1 tsp doubanjiang (chili bean paste)
- 3/4 cup (180 ml) water
- 3/4 cup + 2 tbsp (200 ml) tomato juice
- 1 pack of instant shio ramen*
- 1-2 pieces of baby bokchoy
- pinch of white pepper
- 1/2 tomato (120 g), diced
- 1/4-1/3 cup freshly grated mozzarella
- 2-4 tbsp parmesan cheese
- dried or fresh parsley
Steps
- 1
Cut the chicken thighs into bite-sized pieces. Dice the tomato, mince the garlic, and halve the baby bok choy.
- 2
Heat the olive oil in a medium saucepan over medium-high heat. Add the chicken and season lightly with salt and black pepper. Cook for 3-5 minutes, until no longer pink.
- 3
Add the garlic and doubanjiang. Cook for 30 seconds, stirring constantly, until fragrant. Pour in the water and tomato juice, then stir in the instant ramen soup base and a pinch of white pepper. Bring to a boil.
- 4
Add the ramen noodles. Add the bok choy so it cooks for about 2 minutes (adjust the timing depending on your noodle brand’s cooking time). During the final minute of cooking, stir in the diced tomato. Cook the noodles until just shy of al dente, about 30 seconds less than the package directions, as they will continue to soften in the hot broth.
- 5
Transfer the ramen to a serving bowl (or serve directly from the pot). Top with mozzarella, Parmesan, freshly cracked black pepper, a drizzle of olive oil, and dried or fresh parsley. Serve immediately.
Source: okonomikitchen.com·Own this recipe or photo? Request removal