Eating Seasonally with Chef Chie Owada: Shousetsu “Light Snow” (Nov 22 to Dec 6)

Green Onion & Salt Ramen with Homemade Soup and Green Onion Sauce Green Onion & Salt Ramen
with Homemade Soup and Green Onion Sauce

Ingredients & Method (Serves 2)

Amount Ingredients
4 cups water
4 strips, 7.5cm×15cm
(about 20g)
dried kombu seaweed
¾ lb. (360g) ground chicken meat
½ tbsp. salt
(Green Onion Sauce)
¾ cup green onions, chopped
¼ cup fresh ginger, minced
1 clove garlic, minced
¼ cup oil
1 tsp. salt
200g packaged Chinese noodles (or ramen)
1 soft-boiled egg

  1. place the ground chicken meat into a pot of cold water, and break apart with a wooden spoon or spatula.
  2. place the dried kombu into the pot, and turn heat to high. Stir occasionally so the meat does not stick to the bottom, and heat until about 65°C (the surface of the water will begin to undulate.) At this point, remove the kombu.
  3. Lower the heat to medium, and boil until about 90°C. (Take care to avoid boiling the soup, as this will make the broth cloudy.)
  4. Strain the liquid through a sieve lined with a paper towel into a bowl. (Press the meat gently into the sieve with a ladle to remove all the liquid.)
  5. To 800mL of broth, add ½ tbsp. of salt and the soup is done. (The completed soup should be about 1% salt.)

(Green Onion Sauce)
  1. Place the chopped green onion, minced garlic, and minced ginger into a heat-safe bowl.
  2. Heat the oil in a pot.
  3. Pour the heated oil over the seasonings (it will bubble). Finally, adjust taste with salt.
*Boil the noodles as directed and top with soup and as much green onion sauce as you like. Finally, garnish with the drained chicken meat and a soft-boiled egg. Complete!

It's done!!

Tips from Chef Owada!

  • This style of Japanese ramen is quite popular among overseas visitors. It is known as "Japanese-style ramen" in China, and it was first invented by Chinese people living in Japan, where it became very popular. I am happy to introduce this version, which can easily be made at home in Canada!
  • Green onions are in season in the winter. They promote blood circulation and break down lactic acid, which causes fatigue. For this recipe, I used green onions that are easily available in Canada, but I think you could also use white onions, which are common in Japan.
  • Instead of throwing away the minced chicken breast used in the soup, you can boil it with sugar and soy to make soboro-style seasoned minced meat, add cornstarch and water to make an ankake-style gravy, sprinkle it on vegetables or tofu, or add it to ramen.
  • Green onion sauce goes well with chicken meat, and is also delicious with boiled chicken.

Alcohol Pairing: Sapporo Premium Beer

Sapporo Premium Beer
A light yet not too thin lager beer that is very satisfying.
It is a beer with a bright golden color, and a slightly sweet, fruity aroma that lingers.
The flavor of barley and refreshing aftertaste go well with the chicken soup!
Chef Owada enjoying the homemade ramen