Start slurping as a child! crockpot caramelized chicken Ramen noodle soup with curry roasted beetroot

That’s the way Schmortopf fusion style goes, yummy! Crispy caramelized chicken Ramen noodle soup with curry roasted beetroots 😉

When I was a child my mother always said: You are a lazy eater! What she wanted to say is as a child I loved eating without chewing and what should I say: Sometimes I am still a child & I do love food to slurp to this day! So guys, even if you are a fork & knife eater believe me this spicy Ramen soup is the best reason to start slurping 😉

recipe for 2


  • 8 – 10 chicken wings
  • 6 – 8 cups chicken broth, plus more if needed
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbs fish sauce
  • 1 – 2 tbs thai red curry paste
  • 1 tbs fresh ginger, chopped
  • 1 tbs sambal oelek
  • juice of 1 lime
  • 1tbs Chinese five spice
  • 1 ts black pepper
  • 2 tbs sesame oil
  • 1/2 cup brown sugar
  • 200 g mushrooms, sliced
  • 1 cup mangel
  • 200 g Ramen noodle
  • chopped scallions & cilantro, sliced green jalapenos & some pomegranate seeds for serving
  • 3 beetroots, fresh or pickled, diced
  • 2 tbs coconut oil, melted
  • 1 tbs curry powder
  • 1 tbs white miso paste
  • 1 tbs brown sugar
  • pepper, to taste

how to do

  • add the chicken wings into the crockpot, pour in the broth, soy sauce, rice vinegar & fish sauce


  • add the red curry paste, chopped ginger, sambal oelek, lime juice, Chinese five spice powder, black pepper & 1 tbs brown sugar
  • cover the pot & cook on low for 4 hours


  • 30 min before you are ready to eat, roast the beetroot, preheat the oven to 180 degrees C
  • mix the melted coconut oil, curry powder, miso, brown sugar & a pinch of pepper, add the cubed beetroot to a greased baking sheet & pour the curry mixture over the beetroot


  • toss a couple of times during cooking about 30 min till it’s lightly browned & crisp


  • meanwhile remove the wings and add the mushrooms & mangel into the pot
  • shred the chicken meat with your fingers or a fork
  • heat a skillet over medium heat, add the sesame oil
  • if it’s hot, cover the surface with the chicken, do not over crowd
  • sprinkle some brown sugar over the meat, add 2 tbs soy sauce & 2 tbs rice vinegar, toss
  • allow the chicken to caramelize about 2 min, stir & allow to caramelize another 2 min
  • remove the chicken, keep it warm during you caramelize all the meat the same way
  • add the Ramen noodles to the crockpot for about 5 min or if they are cooked & stir in half of the chicken
  • ladle the soup into bowls, add the extra chicken & the roasted beetroot, top with the jalapenos, scallions & cilantro if desired

look, smell & go for the show…

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