Megishima’s African Ramen
- Difficulty
- Total time
- 1 h 20 min
- Hands-on
- 1 h 20 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan, pot, food processor, blender, mortar and pestle
Tastespicy, tangy, smoky, light, comforting
Ingredients
- 2 portions dry ramen noodles
- 500 g bone-in chicken thighs
- 1 onion
- 2 medium potatoes
- 1 tbsp grated ginger
- 1 tbsp crushed garlic
- 1 tbsp olive oil
[A]
- 80 g peanut butter (unsweetened)
- 500 ml broth (T/N: unspecified as to what kind of broth)
- 1 can tomatoes
- 1 red pepper
- 2 bay leaves
Garnish
- Sour cream, to taste
- Parsley, to taste
- Char siu pork slices, to taste
Homemade Harissa
- 10 red peppers
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp sugar
- ½ tsp cumin
- ½ tsp caraway seeds
Method
- 1
Cut the chicken thighs into bite-size chunks and rub with salt and pepper.
- 2
Mince the onion.
- 3
Dice the potatoes into ½ inch cubes.
- 4
Cook the chicken in a frying pan skin-side down until golden brown. Remove from heat and set to the side.
- 5
In the same frying pan, heat the olive oil and then add the onions, garlic, and ginger. Saute until the onions are translucent, and then move them into a heavy-bottomed pot.
- 6
Add the [A] ingredients and the chicken into the pot as well. Bring to a boil and simmer for 20 minutes. Season to taste with salt and pepper.
- 7
Now, to make the harissa, place all the ingredients in a mortar and grind them into a uniform paste. Alternatively, use a food processor to blend into a paste.
- 8
In a different pot, boil and cook the dry ramen noodles according to package instructions. Ladle the soup from step 6 into two bowls. Thoroughly drain the noodles and add to the soup. Top with sour cream, parsley, and char siu pork slices as desired. Place a dipping bowl of harissa on the side, and you’re done!
Tips
- Note for how to use the rest of the harissa: It’s great for perking up soups or even as a spread on toast! Keeps for about one week in the fridge.
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).