I have done some researching online and it was simply disappointing. This is another one of my die-for recipes, a grandchild of Wagamama’s Chicken Ramen, which I call Asian-Inspired Chicken Noodle Soup. So you can combine the names however you’d like, just know that I’m not affiliated officially with Wagamama and if you don’t like it, that’s not my problem. But I’m not quite sure how you couldn’t like it, because it is damn good soup. As in, you will never go back to normal chicken soup again, even when your sinuses drip is making your stomach flop!
Wagamama Inspired Asian Chicken Noodle Soup
- 4 packages ramen noodles with spice packets
- Chicken broth, egregious amounts
- 8 tsp soy sauce
- 9 tsp sake
- 8 tsp mirin (a ricewine vinegar)
- 1 tsp sugar
- 3 chicken breasts
- fresh spinach or seasonal greens
- 2 spring onions finely chopped
- 1/4 cup peanuts, chopped
- Mix the soy sauce, sake, mirin, and sugar , then coat the chicken and marinate for at least 2 hours.
- Grill or sear the chicken breast until it is firm, brushing frequently with the sauce while cooking.
- Steam the spinach.
- Boil the noodles.
- Heat the broth, add 1 tblsp of soy, sake, and mirin.
- Arrange cooked noodles in the bowl. Slice the chicken and pour in broth. Add greens, then garnish with peanuts and spring onions.
Wagamama Chicken Ramen
This is the specific “Wagamama Ramen” that Wagamama differentiates from average chicken ramen in its book “The Way of the Noodle.” (The above chicken soup recipe was altered from one from this book as well. You do the same steps, but it includes more seafood, so I’ll just leave you with the toppings so that you can alter the original recipe if you’d like.
- Half of a boiled egg.
- Naruto Fishcake
- Teriyaki chicken
- Deep fried tofu
- Reconstituted wakame
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