French-Style Ramen

Ingredients

This French-style ramen recipe uses French ingredients such as butter, cream, and white wine, and incorporates French cooking techniques such as making a roux and using a pressure cooker. The broth is also flavored with thyme and bay leaves, giving it a distinct French flavor. We alse have the original recipe for Ramen, so you can check it out.

• 4 chicken thighs (600g) 4 chicken thighs (600g)
• 2 tbsp (30g) butter 2 tbsp (30g) butter
• 2 tbsp (20g) flour 2 tbsp (20g) flour
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 1 leek, chopped 1 leek, chopped
• 1 tbsp (15ml) soy sauce 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) white wine 1 tbsp (15ml) white wine
• 1 tsp (5ml) rice vinegar 1 tsp (5ml) rice vinegar
• 1 tsp (5g) sugar 1 tsp (5g) sugar
• 1 tsp (5g) salt 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper 1/2 tsp (2g) black pepper
• 2 thyme sprigs 2 thyme sprigs
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 packs (500g) fresh ramen noodles 4 packs (500g) fresh ramen noodles
• 4 soft-boiled eggs 4 soft-boiled eggs
• 4 green onions, sliced 4 green onions, sliced
• 1/2 cup (50g) bean sprouts 1/2 cup (50g) bean sprouts
• 1/2 cup (50g) shiitake mushrooms, sliced 1/2 cup (50g) shiitake mushrooms, sliced
• 1/4 cup (30g) nori seaweed, shredded 1/4 cup (30g) nori seaweed, shredded

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 60g (10g sugars)
• Protein: 40g
• Fiber: 6g
• Salt: 3g

Preparation

1. 1.
   In a pressure cooker, melt the butter over medium heat. Add the flour and stir until a roux forms.
2. 2.
   Add the onion, garlic, carrot, celery, and leek to the pressure cooker and sauté for 5 minutes.
3. 3.
   Add the chicken thighs, soy sauce, white wine, rice vinegar, sugar, salt, black pepper, thyme, bay leaves, and chicken broth to the pressure cooker. Close the lid and cook on high pressure for 20 minutes.
4. 4.
   Release the pressure and remove the chicken thighs from the broth. Shred the chicken and set aside.
5. 5.
   Strain the broth through a fine-mesh sieve and return it to the pressure cooker. Add the heavy cream and stir to combine.
6. 6.
   Cook the ramen noodles according to the package instructions.
7. 7.
   Divide the noodles among 4 bowls. Pour the broth over the noodles and top with the shredded chicken, soft-boiled eggs, green onions, bean sprouts, shiitake mushrooms, and nori seaweed.

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions and rinse them under cold water to prevent them from sticking together.
• Soft-boiled eggs — Bring a pot of water to a boil and gently lower the eggs into the water. Cook for 6 minutes, then transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs and slice them in half.
• Shiitake mushrooms — Remove the stems and slice the caps.
• Nori seaweed — Shred the seaweed into small pieces.

Tips & Tricks

• Use a pressure cooker to save time and infuse the broth with more flavor.
• Customize the toppings to your liking, such as adding corn, bamboo shoots, or bok choy.
• Use low-sodium chicken broth to control the saltiness of the dish.
• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken thighs.

Serving advice

Serve the ramen hot, garnished with additional green onions and nori seaweed.

Presentation advice

Arrange the toppings in an aesthetically pleasing way, such as placing the soft-boiled eggs in the center and arranging the shredded chicken, bean sprouts, and shiitake mushrooms around them.