Food » Recipes

Zac Kara’s Ramen to Soup Up Your Immune System

Zac Kara, cooked up a simple ramen recipe just in time for National Soup Month.

During the cold winter months, there’s no better way to boost your health than with a steamy bowl of veggie packed soup. With this in mind, 16 year old Masterchef Junior contestant, Zac Kara, cooked up a simple ramen recipe just in time for National Soup Month.

The key to great ramen is the broth, and Zac’s quick recipe is rich in umami flavours. Add in the hearty vegetables, and this soup is the perfect cure to ward off winter sniffles!

Zac’s zest for life and youthful approach to cooking make his recipes accessible for all ages.

 

Serves 2

Total Time: 90 min

Ingredients

Chicken Broth
● 4 chicken drumsticks
● 5 cups water
● 1 tbsp. sesame oil
● 1 tbsp. soya sauce
● ½ tsp. balsamic vinegar

Garnish
● 2 tomatoes, quartered
● Olive oil
● 2 boneless, skinless chicken breasts
● Paprika, to taste
● Salt and pepper, to taste
● ½ tsp. butter
● 3 sprigs thyme
● 6 shiitake mushrooms, thinly sliced
● 3 green onions, thinly sliced
● 1 ¼ cup bean sprouts
● 3 carrots, julienned
● 1 package ramen noodles
● 2 quail eggs
● 1 watermelon radish, thinly sliced
● 1 package seaweed, cut into small squares
● 1 package microgreens

Method

  1. For the broth, add sesame oil, soya sauce, balsamic vinegar and drumsticks into a large
    pot, and fill with five cups of water or until the water fully covers the chicken. Place on
    medium heat and cook for 40 minutes or until chicken is fully cooked.
  2. Place tomatoes on a sheet tray and drizzle with oil and a pinch of salt and pepper. Cook
    in oven preheated to 400 degrees fahrenheit until tomatoes have shrunk and are slightly
    crispy, about 20-25 minutes.
  3. Heat a medium sized saute pan on medium high heat and add a drizzle of olive oil.
    Season chicken with salt, pepper and paprika and add to hot pan. Cook on both sides
    until golden brown, about 6 minutes per side.
  4. Turn off the heat and add butter and thyme to pan and baste over the chicken. Once the
    butter has browned, remove chicken from the pan and place in a glass baking dish.
    Place in 400 degree oven for five minutes to completely cook through. Remove from
    oven and rest for 10 minutes before cutting into bite sized pieces.
  5. Heat a pan over medium heat lightly saute carrots with olive oil and salt and pepper.
    Once they are slightly softened, add in mushrooms, green onion and bean sprouts and
    saute about 2 minutes.
  6. Heat oil over medium heat and fry quail eggs. After 20 seconds, flip the egg and
    continue to cooks for another 15 seconds.
  7. Prepare ramen noodles using package instructions.
  8. Divide ramen noodles into two bowls and ladle with broth. Top with carrots, mushrooms,
    bean sprouts, quail egg, chicken breast, radish, and microgreens and serve.