New Mexican Ramen

Ingredients

While traditional Japanese ramen typically features a soy-based broth and toppings like pork and seaweed, our New Mexican Ramen incorporates the flavors of New Mexico. We use a spicy red chili broth as the base and add ingredients like green chilies, corn, and cilantro to give it a distinct Southwestern flair. The result is a bowl of ramen that is both comforting and exciting, with a kick of heat. We alse have the original recipe for Ramen, so you can check it out.

• 4 cups (940ml) chicken broth 4 cups (940ml) chicken broth
• 2 dried New Mexican red chilies, stemmed and seeded 2 dried New Mexican red chilies, stemmed and seeded
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) sliced green chilies 1 cup (150g) sliced green chilies
• 2 cups (470ml) cooked chicken, shredded 2 cups (470ml) cooked chicken, shredded
• 4 packs of ramen noodles 4 packs of ramen noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer. Add the dried New Mexican red chilies and let them simmer for 10 minutes to infuse the broth with flavor. Remove the chilies and discard.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the ground cumin and dried oregano to the pan and cook for an additional minute to toast the spices.
4. 4.
   Transfer the onion and spice mixture to the pot with the chicken broth. Stir in the corn kernels, sliced green chilies, and cooked chicken. Simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. 6.
   To serve, divide the cooked ramen noodles among bowls. Ladle the hot broth over the noodles, making sure to distribute the chicken, corn, and green chilies evenly. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Dried New Mexican red chilies — Soak the chilies in hot water for 10 minutes before using to soften them.
• Corn kernels — If fresh corn is not available, you can use frozen corn kernels instead.
• Green chilies — Adjust the amount of green chilies according to your desired level of spiciness.
• Cooked chicken — Leftover roasted or grilled chicken works well in this recipe. You can also use rotisserie chicken for convenience.
• Ramen noodles — Discard the seasoning packets that come with the ramen noodles and cook them separately.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or sprinkle with crushed red pepper flakes.
• Customize your toppings by adding sliced avocado, chopped tomatoes, or a dollop of sour cream.
• If you prefer a thicker broth, you can blend a small portion of the cooked corn and green chilies with some broth before adding it back to the pot.
• Make a vegetarian version by substituting the chicken broth with vegetable broth and omitting the chicken.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the New Mexican Ramen hot, garnished with fresh cilantro and lime wedges on the side. Squeeze some lime juice over the ramen just before eating to add a tangy brightness to the dish.

Presentation advice

To make the New Mexican Ramen visually appealing, arrange the toppings neatly on top of the noodles and broth. Sprinkle some chopped cilantro over the top for a pop of color. Serve in deep bowls to showcase the vibrant broth and ingredients.