Umami-Infused Ramen Recipe with Chicken Meatballs

In this deeply savory ramen recipe, we'll create a rich and flavorful broth with an umami -bomb twist by using konbu and dried shiitakes. Paired with fresh ramen noodles from H & L Market in North Charleston, this dish is elevated to perfection. But the umami experience doesn't stop there; we'll also show you how to craft succulent chicken meatballs from the chicken used in the broth.

Ramen Broth Ingredients:

1. 1 piece of konbu (dried kelp)

2. 6 cups of water

3. 4-5 dried shiitake mushrooms

4. 1 whole chicken

5. Pork neck bones

6. 2 green onions

7. 1 onion

8. 1 carrot

9. 2 tablespoons of miso

10. 2 tablespoons of soy sauce

11. Salt, to taste

12. 2 tablespoons of mirin

13. Fresh ramen noodles from H & L Market in North Charleston

1. In a large pot, combine the konbu and water. Allow it to soak for 30 minutes.

2. Add the dried shiitake mushrooms and turn on the heat. Simmer gently, but do not let it boil. Remove the konbu when the water begins to heat up.

3. Meanwhile, roast the whole chicken and pork neck bones in the oven until they turn golden brown.

4. Add the roasted chicken, pork bones, onion, carrot, and green onions to the pot with the konbu and shiitakes.

5. Simmer the mixture for 4-5 hours, occasionally skimming off any impurities.

6. Once your broth is well developed and flavorful, strain it, and return it to the pot.

7. Stir in miso, soy sauce, salt, and mirin. Adjust seasoning to your taste.

   Chicken Meatball Recipe:

   1. Once the chicken has cooled, pick the meat from the bones and discard the bones and skin.

   2. In a blender, combine the chicken meat, one egg, a handful of panko breadcrumbs, a splash of soy sauce, and some chopped green onions.

   3. Pulse briefly until the mixture comes together. Do not overmix.

   4. Roll the chicken mixture into balls and place them on a greased sheet tray.

   5. Bake in the oven at 400°F for 20 minutes.

   6. While your meatballs are cooking, bring the strained ramen broth back to a simmer.

   7. Add the chicken meatballs and fresh ramen noodles from H & L Market.

   8. Cook until the noodles are al dente, which should take about 2-3 minutes.

   9. Ladle the ramen into bowls, ensuring each bowl has a mix of noodles, broth, and a generous helping of chicken meatballs.

   10. Add a squeeze of fresh lemon or lime juice, sliced green onions, sesame seeds, and any other desired toppings.

Pro Tip: Reduce any leftover ramen broth until it can fit into a ziplock freezer bag. Let it cool before freezing. Properly stored, it will last for a few months.

This umami-infused ramen recipe with chicken meatballs is a perfect fusion of flavors, making it an ideal dish for any time of the year. Charleston Chef Service offers top-notch culinary experiences that you won't want to miss – we've got the best recipes to satisfy your cravings!

Chef Jake White with charleston’s best private chef service - Charleston chef service delivers a piping hot umami-bomb ramen soup recipe inspired by his wife & the unusually cold weather we’re having. Enjoy this delish broth that can be enjoyed in any season.

The BEST Chicken Parm recipe EVER!

Chicken Parmesan has a history deeply rooted in Italian-American cuisine. Its origins can be traced back to the Italian dish "Melanzane alla Parmigiana," which traditionally consists of breaded and fried eggplant slices layered with tomato sauce and cheese. The transition to using chicken in this dish likely occurred in the United States, where chicken was more readily available and popular.

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 2 eggs

• Salt and pepper to taste

• 2 tablespoons olive oil (EVOO)

For the Tomato Gravy:

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon honey

• Salt and pepper to taste

• 1 tablespoon miso paste

For Serving:

• 8 oz spaghetti

• Fresh basil leaves for garnish

• Freshly grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In three separate shallow bowls, set up a breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.

4. Dredge each chicken breast in the flour, shaking off any excess. Then, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken breasts in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.

5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and crispy.

6. Transfer the skillet with the chicken to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. While the chicken is baking, prepare the tomato gravy. In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

8. Pour in the crushed tomatoes, then add the garlic powder, dried basil, dried oregano, honey, salt, pepper, and miso paste. Stir well to combine.

9. Simmer the tomato gravy over low heat for about 15-20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.

10. While the gravy is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

11. Once the chicken is done baking, remove it from the oven and spoon some of the tomato gravy over each chicken breast.

12. To serve, place a portion of cooked spaghetti on each plate. Top with a chicken breast and extra tomato gravy. Sprinkle freshly grated Parmesan cheese on top, and garnish with fresh basil leaves.

Enjoy your upgraded Chicken Parmesan with Spaghetti and Gravy with the added flavors of fresh basil, dried oregano, and miso paste!

Chef Jake White of Charleston’s best private chef service does a quick video making the best most delicious chicken parm ever. crispy, crunchy, and amazing! simply the best!

Tips for Pretty Plating

Hi Friends,

The Holiday season is fast approaching. That means lots of family gatherings, playing host, and entertaining people. You’ve gone the catering route already. Now you wan’t to make something homemade for your dinner guests and show them what you’ve got! Wether you’re a good cook or not, the final presentation of the plated food is very important in how the taste of the dish is perceived, believe it or not. Here are some tips and tricks to “wow” your guests with beautifully designed plates…….and hopefully the food is good too. heh

Build on your Starches

A typical balanced dinner meal will include a starch of some sort. “Build on your starches” means add it to the plate first. I usually will put it right in the center of the plate. For example, a big spoonful of rice or potatoes neatly mounded in the center of the plate.

Add a variety of Color

Be mindful of the different colors that will be in your dish. For this example plate, We’re building off a base of roasted diced potatoes and our main entree is roasted airline chicken. Those are two ingredients with very minimal color. If we presented these items on the plate by themselves, no one would be excited to eat it. So, We’re going to add a bright vegetable to the mix. It could be something green like broccoli. Red like beets. White like cauliflower. It really could be anything. For the example dish we’re building, we’re going to add broccoli and keep a fresh lemon, as well as some fresh chopped parsley handy for later.

Build “Up” on the Plate

Alright, so we’ve got our mound of diced potatoes in the middle of the plate and our steamed broccoli on the top right side of the potatoes in a nice neatly presented mound. Now we’re going to take our nicely caramelized airline chicken and lay it over the potatoes on an angle. Making sure we build the plate up high and not letting the potatoes flatten under the chicken. Building “up” on a plate with the focal point at the center is more of a southern style of plating. It creates for an interesting contrast of depth that catches the eye.

Don’t Underestimate the Power of Garnishes

Alright, lets review this again. So now we have our neat mound of potatoes in the center of the plate stacked nice and high. Our bright green steamed broccoli in a neat mound to the top right of that. And we just added the chicken atop the potatoes in a visually interesting way. This plate is already quite pretty by itself but it is missing a little something. Take the fresh parsley you chopped earlier and sprinkle it on the plate - dusting the chicken, potatoes, broccoli, and exposed part of the plate. Now take your lemon and zest some of the lemon rind over the chicken and the broccoli. Once satisfied, slice the lemon in half and drizzle some of the juice over the food on the plate.

Finishing Touches

Alright, now my mouth is watering. The only thing left to do is get a damp paper towel and gently wipe around the edges of the plate where juices may have dripped or unwanted parsley or zest may have fallen. Finish with a little salt and pepper, take a step back, and be proud of the edible piece of art that lays before you.

pro tip: You could even take the presentation up a notch further by adding a quartered wedge of salted tomato or a very light sprinkling of some smoked paprika to give it an extra pop.

Keep spreading love, good people!

Best,

D.B.

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