FARMERS MARKET RAMEN
Our ramen bowl is loaded with fresh, local, in-season ingredients—exactly what you can find at your nearby farmers market or our farm store. Highlighting ingredients grown and produced at our pastured livestock farm and sold at our farm store, this ramen recipe is super versatile and calls for the chef to make it their own, depending on what’s in season at the time. This dish is a staple in our home, showcasing ramen broth, chicken, and eggs, produced and raised at our farm.
INGREDIENTS
1 lb boneless skinless chicken breast
2 tablespoon olive oil, divided
1 tablespoon sesame oil
2 cloves garlic minced
2 teaspoons freshly grated ginger
1 tablespoon Sriracha sauce (exclude if you don’t love heat!)
½ cup diced onions
2 diced carrots
1 cup chopped mushrooms (shiitake, chestnuts or oyster mushrooms)
2 quarts Vernon Family Farm ramen broth
1 cup seasonal greens (bok choy, tat soi, spinach, or swiss chard)
6 ounce dried ramen noodles (rice noodles work great too!)
1 poached egg per person
SHOP LOCAL
Drop by the farm store for all the ingredients you need to make a bangin’ local ramen.
LET’S GET COOKIN’
START WITH THE CHICKEN
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Meanwhile, sprinkle each chicken breast with a pinch of salt and pepper. Once olive oil is hot, add the chicken breasts to the skillet. Brown chicken for 5 minutes on each side. Cook until chicken breast reaches 165°F. Cooking time will always depend on the thickness of chicken breasts.
Transfer chicken breasts to a cutting board, let rest for 5 minutes and slice. Cover sliced chicken breasts to keep warm.
NOW YOU'RE READY FOR THE SOUP
Heat 1 tablespoon olive oil and sesame oil in a large stockpot over moderate heat.
Add garlic and ginger, and simmer until fragrant, about 2 minutes. Add onions, carrots, and mushrooms, and simmer until they soften, about 2 to 3 minutes, stirring occasionally.
Transfer the ramen broth to large stockpot, add Sriracha sauce. Stir well to combine and bring broth to a simmer for about 5 minutes. Add more Sriracha if desired.
Add ramen noodles to stockpot and turn off heat (the heat from the soup will soften the noodles).
POACH EGGS - GENTLY!
In a separate pot, bring water to a gentle boil (small consistent bubbles and steam).
Crack each egg into a small bowl carefully. The trick to a beautifully formed poached egg is try to keep the white as tight as possible.
Slowly pour the eggs into the gently boiling water and turn off heat.
Cook eggs for 4 minutes.
YOU'RE SO CLOSE
Add the raw greens to the bowl (they will wilt from the heat of the soup). Ladle soup into bowls, add the cooked, sliced chicken breasts and a poached egg to each individual bowl. Enjoy!
SHARE YOUR MEAL WITH US
Tag us in your Instagram & Facebook stories @vernonfamilyfarm
We love to see you in the kitchen!
