Ramen Noodle Soup with Creamy Chafing Chowder Topping

Ramen noodle soup is a beloved dish that warms the soul and tantalizes the taste buds. By adding a creamy chafing chowder topping, you elevate this classic to extraordinary heights. This recipe is perfect for those chilly evenings when comfort food is a must. Let’s dive into this delicious creation that is sure to impress your family and friends!

Ingredients

For the Ramen Noodle Soup:

• 4 cups chicken or vegetable broth
• 2 packs of instant ramen noodles (discard the seasoning packets)
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup baby spinach or bok choy
• 1 medium carrot, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Soft-boiled eggs for topping (optional)

For the Creamy Chafing Chowder Topping:

• 1 cup heavy cream
• 1 medium potato, peeled and diced
• 1 cup corn (fresh or frozen)
• 1 cup diced celery
• 1 small onion, chopped
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

Step 1: Prepare the Creamy Chafing Chowder Topping

1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped onion and diced celery, sautéing until softened (about 5 minutes).
3. Stir in the diced potato, corn, and thyme. Cook for another 3-4 minutes.
4. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are tender.
5. Use an immersion blender to puree the chowder until smooth. Season with salt and pepper to taste. Set aside.

Step 2: Cook the Ramen Noodle Soup

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
2. Pour in the chicken or vegetable broth and bring to a boil.
3. Add the sliced mushrooms, julienned carrots, and soy sauce. Simmer for 5 minutes until the vegetables are tender.
4. Add the ramen noodles and cook according to package instructions (typically 3-4 minutes).
5. Stir in the baby spinach or bok choy and cook until wilted, about 1 minute. Season with salt and pepper.

Step 3: Assemble and Serve

1. Ladle the ramen noodle soup into bowls.
2. Generously spoon the creamy chafing chowder topping over the ramen.
3. For an extra touch, top with a soft-boiled egg, sliced green onions, and additional herbs if desired.
4. Serve hot and enjoy the delightful combination of flavors!

Cooking Tips

• Ingredient Selection: Use high-quality broth for a richer flavor. Homemade broth is highly recommended, but store-bought works too!
• Vegetable Variations: Feel free to swap out vegetables based on what you have on hand. Broccoli, bell peppers, or snap peas can be great additions.
• Dietary Preferences: For a vegetarian option, ensure your broth is vegetable-based and use tofu instead of meat toppings.
• Texture: For a thicker chowder, add more potatoes or blend a portion of the chowder.

Food Photography Ideas

Capture the vibrant colors of your ramen noodle soup and creamy chowder topping by using natural light. Consider plating the soup in a rustic bowl and garnishing with fresh herbs. A close-up shot of the soft-boiled egg can also evoke mouthwatering anticipation.

Pairing Suggestions

This ramen noodle soup pairs wonderfully with a crisp salad or some homemade spring rolls for a complete meal. A refreshing iced green tea complements the dish beautifully.

Further Reading and Resources

Explore more about ramen recipes and techniques at Serious Eats or dive into the world of chowder variations at Bon Appétit.

Experiment with this delightful ramen noodle soup recipe and make it your own! Whether you’re a seasoned chef or a home cook, this dish will surely impress and satisfy. Don’t forget to share your creations with friends and family, and encourage them to give this recipe a try!