Ramen

Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn’t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish.

Ingredients 4 chicken thighs (or two breasts but thighs are better) Salt and pepper 1 tbsp butter 2 tsp vegetable oil 2 inches fresh ginger, minced 2 cloves garlic, minced 3 tbsp soy sauce 2 tbsp mirin 4 cups good chicken stock (kitchen basics) Salt to taste 2 packs dried ramen noodles (or equivalent in rice noodles) Veggies (at least 2-3 cups of following, your choice): spinach, green onions thinly chopped, jalapeño, peeled carrot (with a potato peeler), can sweet corn (this is really good in this), diced sweet peppers (the kind that don’t need to be cooked), thinly sliced red onion Instructions With butter in medium sized soup pot, cook chicken on both sides (few minutes each) until golden. Make sure to season generously with salt and pepper. Then transfer to sheet and cook in oven another 15 minutes or so until well cooked. Slice or shred and set aside In same pot on medium heat, heat oil and saute garlic and ginger for a few minutes until soft. Add soy sauce and mirin and cook 1 more minute. Add broth and simmer for 15 minutes Cook noodles separately according to package directions Veggies: If any of them need it, saute briefly with sesame seed oil and rice vinegar. This does add a nice flavor and definitely do this if making vegetarian Assemble bowls with mix of veggies, noodles, and chicken. Pour boiling broth on it all and serve. Top with jalapeño at table as desired Notes To make vegetarian, skip the chicken and use very good veggie broth instead of chicken. In this case make sure you saute briefly any veggies with the sesame seed oil and rice vinegar (not much of each and just enough to get the flavor). This adds a nice richness in flavor Cook the noodles separate and not in the broth to conserve water of broth and stretch this to two servings

Broth: 6 Cups good chicken broth (kitchen basics preferred) 1 jalapeno (thinly sliced, with or without seeds) 4 cloves garlic (smashed) Large thumb of Ginger (peeled and sliced) 4 tbl Gochujang 1 tbl chili crisp (little less if not quite as spicy preferred) 1 tbl soy sauce 1 tbl sesame oil (toasted is fine too) 1 tsp chili-garlic sauce 1 tsp rice wine vinegar (seasoned or unseasoned) Siracha (to taste, only a tsp if not sure) For the Ramen: 1/2 pound chicken breast 2 packets of ramen 1 large carrot (thinly sliced) 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach) 1 tsp sesame oil ...