“This is a very simple, clean soup and just super efficient in its use of ingredients. You make stock from chicken, and then you use the chicken. My father was a wonton soup fanatic. From my childhood, I have nostalgic yearning for certain kinds of broth, especially Chinese. This does scratch that itch. And it’s relatively easy. But mostly it’s delicious.”
Recipe by Zak Margolis
Born in Los Angeles, CA in 1974
Lives in Portland, OR
Profession: Computer graphics generalist
Leisure: Computer graphics
Word of the day: Nub
Childhood cuisine: Hippy gourmet and junk food
Umi Tasting Notes
This is meant to be a bachelor dish that sets you up for successive, delicious, quick meals. Refrigerate the extra broth and chicken, and cook the noodles whenever you're ready to eat. Lunch or dinner in 5 minutes, tops!
Active Time: 10 minutes | Inactive Time: 30 minutes | Easy | 3 servings
2 bone-in chicken breasts (1 - 1-1/2 pounds)
1 small yellow onion, thinly sliced
1 cup sliced mushrooms (preferably maitake and shiitake)
1” piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
3 tablespoons soy sauce or tamari, plus more for serving
1/2 teaspoon toasted sesame oil
1 package (12 ounces) Umi Organic ramen noodles
4 green onions, thinly sliced
Directions
1. In a medium saucepan, combine chicken and 8 cups water. Bring to a rapid simmer, reduce heat to low, cover, and simmer 50 minutes. Add onion, mushrooms, ginger, garlic, soy sauce, and sesame oil, and simmer 10 to 20 minutes more. Transfer chicken to a cutting board. Once cool, remove bones and skin from chicken breasts and chop or shred the meat.
2. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain well. Divide noodles between three bowls. Place desired amount of chicken in each bowl. Pour hot broth over top to cover noodles to swish noodles in broth to loosen. Sprinkle with green onions. Serve with more soy sauce, if desired. If you have extra broth and chicken, let both cool on your counter to room temperature, then keep in your refrigerator for up to one week.
Photos by Shawn Linehan.
