Neighborhood Eats: Ganso in Brooklyn

November 30, 2012 8:29:08 PM PST
If soup is good for the soul, then get ready to slurp away.

A Brooklyn native, who is also a food writer was so passionate about soup, he opened a place to serve it.

Ganso is located at 25 Bond Street in downtown Brooklyn.

For more information, please visit


Ganso Chicken-Soy Sauce Ramen

Serves 4

For tare base:
1/4 cup soy sauce
1 teaspoon salt
1/2 teaspoon grated garlic
1 teaspoon mirin
1 6-inch piece kombu

For broth:
2 quarts chicken stock
1 bunch scallion, roughly chopped
1 clove garlic, peeled and crushed
1 1/2-inch piece ginger, peeled and crushed
1 6-inch piece kombu
1 slice smoked bacon

For chicken and asparagus:
4 boneless chicken legs
Salt and pepper for seasoning
1 teaspoon yuzu kosho
2 tablespoons soy sauce
3 tablespoons olive oil
1 bunch asparagus, trimmed

4 eggs
2 tablespoons olive oil
Salt and pepper for seasoning
1 bunch spinach, washed, trimmed, and blanched 4 packages ramen noodles, 6 ounces each (discard seasoning sauce that comes with them)

To prepare tare base:
Combine soy sauce, salt, garlic, mirin and kombu in a bowl. Cover and refrigerate overnight to allow the flavors to mingle. When ready to use, remove from refrigerator and allow the base to come to room temperature.

To prepare broth:
Add chicken stock, scallion, garlic, ginger, kombu and bacon to a large pot, and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Allow the liquid to come to room temperature, strain and set aside in a large pot.

To prepare chicken and asparagus:
Season the chicken with salt and pepper on both sides. Combine yuzu kosho, soy sauce and 2 tablespoons of the olive oil in a mixing bowl. Add the chicken and marinate for 30 minutes, turning twice. Remove the chicken from the marinade.

Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Lay the chicken in the skillet, skin side down. Reduce the heat to medium and cook for 5 minutes. Turn the chicken and cook for 5 minutes more, until chicken is cooked through. Transfer the chicken to a plate and allow it to come to room temperature.

Add the asparagus to the same skillet you used to cook the chicken. Cook for about 5 minutes, until asparagus becomes bright green and soft. Turn the asparagus often, making sure it does not burn. Transfer to a plate and set aside.

When the chicken has cooled to room temperature, cut the legs into slices.

To prepare the eggs:
Add the oil to a skillet (non-stick is ideal) and heat over medium heat. Fry the eggs over easy one at a time. Transfer completed eggs to a dish and set aside.

To prepare the ramen:
Place pot with the broth on high heat and bring to a boil. Reduce the heat to low and simmer to the broth to keep it hot.

Bring a large pot of water to boil over high heat. When the water is boiling, add the ramen noodles and cook according to package instructions.

While the ramen noodles are cooking, ready 4 large bowls on a work surface. Pour into each bowl, 2 cups of the hot broth and 1/4 cup of the tare base. When the noodles are ready, drain them into a colander and divide between the 4 bowls. For each bowl, top with 1/4 of the chicken, 1/4 of the asparagus, 1/4 of the spinach and 1 fried egg, neatly arranging each ingredient over the noodles. Serve immediately.

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