Matzo Ball Ramen

Matzo Ball Ramen

Recipe: | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 12 c. chicken broth (make your own or use commercial brand)
  • 3 fried chicken thighs (recipe follows)
  • 6 soy eggs (recipe follows)
  • 6 tbsp. tare (recipe follows)
  • 1 lb. fresh ramen noodles
  • 6 sheets nori
  • 6 matzo balls (recipe follows)
  • 3 tbsp. scallions, sliced—green part only

Ingredients

  1. Place 2 tbsp. tare in each bowl, add 12-oz. chicken broth to each bowl.
  2. Divide noodles and slices of fried chicken evenly among bowls.
  3. Add one matzo ball, one soy egg, sliced in half, and one sheet of nori to each.
  4. Garnish with sliced scallions and serve.

Soy Eggs

  • 6 large eggs
  • 1 c. water
  • 1 c. sake
  • 1 c. soy
  • ½ c. mirin
  • ½ c. sugar

Directions

  1. Bring pot of water to boil and carefully place six eggs in; set timer for exactly 6 minutes. Remove from water and peel under cold water.
  2. Combine remaining ingredients. Pour over peeled eggs; marinate for 12 to 24 hours.

Tare

  • 1 c. soy sauce
  • 1 c. mirin
  • ½ c. sake
  • ½ c. dark brown sugar
  • 2 tbsp. red wine vinegar
  • 6 garlic cloves, peeled, smashed
  • 6 scallions, roughly chopped
  • 2 oz. ginger, peeled and roughly sliced
  • 2 tbsp. whole black peppercorns

Directions

  1. In a medium saucepan over medium heat, add all of the ingredients. Whisk together until smooth.
  2. Bring to boil, then reduce heat to simmer. Cook until sauce has reduced by half and thickened enough to coat back of a spoon evenly, 15 to 20 minutes. Strain before serving.

Matzo Balls

  • 1 c. matzo meal
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 large eggs
  • 4 tbsp. melted schmaltz (fat)

Directions

  1. Measure and mix dry ingredients into a bowl.
  2. Individually break eggs into a clear glass, discarding any with blood spots. Then pour into a second bowl.
  3. Add schmaltz or oil (and water or broth for firm matzo balls) to the eggs. Stir gently with a fork until the yolks are broken and the oil just mixed.
  4. Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVERMIX. (Treat like a muffin mixture; if overmixed, they will be tough.)
  5. Place mixture in refrigerator for one hour.
  6. Bring large pot of water to rolling boil on stove.
  7. After matzo ball mix has set, gently take one teaspoon full at a time and roll into 1- to 2-inch balls. Drop into boiling water.
  8. When all balls are in water, leave it to boil until all balls float to top, then lower temperature to rolling simmer for 40 minutes. DO NOT STIR AT ANY TIME.
  9. Remove matzo balls from water with slotted spoon and serve immediately in soup, or place on cookie sheet and freeze covered for later use.

Fried Chicken

  • 3 boneless, skinless chicken thighs
  • 1 c. milk
  • 1 large egg
  • ¼ c. flour
  • ½ c. panko bread crumbs
  • 1 tbsp. togarashi
  • Salt and pepper to taste
  • 1¼ c. vegetable oil

Directions

  1. Beat egg into milk until well blended. Place chicken thighs in milk mixture while preparing breading mixture.
  2. Mix flour, breadcrumbs, togarashi, salt and pepper.
  3. Dredge chicken thighs in breading, pressing thighs into breading for optimal coating.
  4. In medium skillet, heat oil on medium high. When a speck of breading sizzles, add chicken thighs. Cook on medium heat until golden brown on first side, about 4 to 5 minutes.
  5. Turn thighs and cook until golden brown on second side.
  6. Chicken thighs should cook to 160° F.
  7. Let rest, slice and divide evenly among six ramen bowls..

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