Chorizo Ramen

This Chorizo ramen is a flavorful fusion dish that combines the rich and smoky taste of chorizo sausage with the comforting elements of traditional ramen noodles. The spicy and robust profile of chorizo adds a unique twist to the classic ramen experience, creating a deliciously satisfying bowl of noodles.
Made with:
Chorizo
15 minutes 35 minutes 50 minutes
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Ingredients:
  • 1 pound Polidori Chorizo
  • 2 tbsp butter
  • 8 oz. mushrooms
  • ½ cup dry white wine (I used cooking white wine)
  • 3 cloves garlic
  • 6 cups low sodium chicken broth
  • 2 tsp low sodium soy sauce
  • 2 tsp hot sauce (I used Frank's hot sauce)
  • 2 tsp honey
  • ¾ tsp sesame seed oil
  • 2 (3 oz.) packets instant Ramen noodles
  • 6 leaves Bok Choy
  • ¾ tsp EACH: onion powder, mustard powder
  • ¼ tsp ground ginger
  • 1/8 tsp white pepper
  • 1 pinch red pepper flakes
  • 1 Soft boiled eggs
  • Green onions for serving
Directions:
  • Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
  • Unpack the Chorizo and break it up in a pan until fully cooked.
  • Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
  • Add the butter and garlic and cook for 2 minutes.
  • Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving
  • Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chorizo. Simmer until the noodles are done, about 3 minutes.
  • Transfer to serving bowls and top with green onions and a soft-boiled egg.

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