Chicken and Mushroom Ramen



I am really happy with today’s photo. It is beautiful!

I made this chicken and baby shiitake mushroom broth to go with some fresh ramen. It is a ramen soup my parent love to cook. When I was child, every time mom was making a chicken soup like this, you could smell it far away. Heavenly! However, Chicken nowadays is not as fragrant as the old times. Every now and then, that delicious childhood memory triggered my cravings for mom’s chicken soup. I am always on the hunt of the good old chicken. I found this free range corn fed chicken, which has yellow skin and fat. I was a little excited. This looks like “the chicken”. Oh, yes! The soup did smell heavenly while it was cooking. It tasted heavenly, too!


Corn fed free range chicken (half, about 1.5 kg), baby shiitake mushroom (200 g), water, fresh ginger (100 g), spring onion (2), white pepper corn (1 tablespoon), sichuan pepper corn (1 tablespoon), dried chilli (4), bay leaf (3) and salt.

What to do:

  1. Place chicken and cold water (enough to cover the meat) in a pot, and bring to boil. Let it boil for 2 minutes, then transfer the meat into a clay pot, then tip the water into the sink.
  2. Top up the clay pot with some fresh boiling water (enough to cover the meat). Bring it to boil and the turn the heat down to low, let it simmer. Add baby shiitake mushroom, fresh ginger, white pepper corn, sichuan pepper corn, dried chilli, bay leaf. Season with salt to taste and simmer until the meat is falling off the bone. (Note: use a metal mesh spice container to hold pepper corns and sichuan pepper corns together, so it is not everywhere in the broth)
  3. When soup is down, cook some fresh ramen according to its packet instruction. Serve with the above chicken broth.

7 thoughts on “Chicken and Mushroom Ramen

  1. Pingback: Ramen Soup | Joand Quintonil Marketing And Gastronomic Recruiting Agent

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