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.
Ok, let me make this clear: unless you put arsenic into any of these recipes, you shouldn’t actually die. No promises though, because these are 3 recipes from the lovely Martha Stewart Food magazine that will leave you wondering if you’re having an out of body experience. I might be blowing my own horn a bit much, but really. These recipes, try them.
Double Chocolate Pudding
2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings
Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.
Dark Chocolate Espresso Cookies
1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Chocolate Dipped Strawberries with Pistachios
8 ounces semisweet chocolate, finely chopped
1 pound large strawberries (about 20), washed and dried well
1/3 cup finely chopped pistachios (optional)
Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)