Ramen is traditionally made with pork bone broth and egg noodles. Chicken soup is made with matzo balls (kneidlach). I love both dishes and have mixed the two together by spicing up my chicken soup and adding spiced matzos balls instead of noodles. Its worth watching the video for an explanation on schmaltz
Note: If you want to make the dish more like a ramen (see photo), simply add at the end hard boiled egg (cooked for 7 minutes) and whatever other flavourings you enjoy in a ramen. For example, pak choi, spring onions, mushrooms
Matzo Balls
100 g matzo ball
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic granuals
1/4 ground cumin
1 tsp baking powder
white pepper
3 tbsp chopped fresh coriander
2 eggs
2 tbsp schmaltz
Chicken Broth
2 ltr good quality chicken stock
1 lemon grass, bruised
3 slices ginger (no need to peel)
6 dried shitake mushrooms
Dried red chilli
6 kaffir lime leaves
1 tbsp miso paste
2 tsp fish sauce to taste
Start by making the balls. Put the matzos meal, salt, onion powder, garlic granuals, ground cumin, baking powder and a generous grinding of white pepper into a bowl. In separate bowl, lightly whisk the eggs then whisk in the schmaltz. Pour the egg mixture over the matzo meal, stir thoroughly and put in the fridge for an hour.
After an hour, remove the mixture and roll into walnut size balls, pressing together to make sure they don’t fall apart when cooking.
Put the chicken broth in a large pan, add all the other ingredients apart from the fish sauce and gently heat. Once it comes to a simmer, taste and if it needs more salt add fish sauce a little at a time until you happy with the flavour. Leave to simmer on a very low heat for 20 minutes.
When you’re ready to cook the ball, bring the broth to a simmer, carefully slide in the balls, cover the pan with a lid and cook on a very low light for 30 minutes with no peaking. After 30 mins remove a ball to test if its cooked all the way through. It should light and fluffy and not dense in the middle. If they aren’t cooked continue for another 10 minutes.
Using a slotted spoon or mesh spider remove all the balls and aromats to a bowl. Put the dumplings back and discard the aromats. Alternatively, ladle into soup bowls and place dumplings in each bowl.
Note: If you want to make the dish more like a ramen (see photo), simply add hard boiled egg (cooked for 7 minutes) and whatever other flavourings you enjoy in a ramen. For example, pak choi, spring onions, mushrooms
Asian Style Matzo Ball Chicken Broth
Ingredients
Matzos Balls
- 100 g matzo meal
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic granuals
- ¼ tsp ground cumin
- 1 tsp baking powder
- white pepper
- 3 tbsp chopped fresh coriander
- 2 eggs
- 2 tbsp schmaltz
Chicken broth
- 2 ltrs chicken stock
- 1 lemon grass stalk bruised
- 3 sliced ginger no need to peel
- 6 dried shitake mushrooms
- 6 kaffir lime leaves
- 1 tbsp white miso paste
- 2 tsp fish sauce to taste
Instructions
- Start by making the balls. Put the matzos meal, salt, onion powder, garlic granuals, ground cumin, baking powder and a generous grinding of white pepper into a bowl. In separate bowl, lightly whisk the eggs then whisk in the schmaltz. Pour the egg mixture over the matzo meal, stir thoroughly and put in the fridge for an hour.
- After an hour, remove the mixture and roll into walnut size balls, pressing together to make sure they don't fall apart when cooking.
- Put the chicken broth in a large pan, add all the other ingredients apart from the fish sauce and gently heat. Once it comes to a simmer, taste and if it needs more salt add fish sauce a little at a time until you happy with the flavour. Leave to simmer on a very low heat for 20 minutes.
- When you're ready to cook the ball, bring the broth to a simmer, carefully slide in the balls, cover the pan with a lid and cook on a very low light for 30 minutes with no peaking. After 30 mins remove a ball to test if its cooked all the way through. It should light and fluffy and not dense in the middle. If they aren't cooked continue for another 10 minutes.
- Using a slotted spoon or mesh spider remove all the balls and aromats to a bowl. Put the dumplings back and discard the aromats. Alternatively, ladle into soup bowls and place dumplings in each bowl.
- Note: If you want to make the dish more like a ramen (see photo), simply add at the end hard boiled egg (cooked for 7 minutes) and whatever other flavourings you enjoy in a ramen. For example, pak choi, spring onions, mushrooms
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