This ramen is delicious, even considering all the time that went into making homemade chicken stock. It's perfect for the winter and the recipe made enough stock for 5 or 6 dinners-worths of ramen!
The recipe is here, and pictures of the process are below
Ingredients:
2 chicken breasts (boneless)
kosher salt
1 tbsp. unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 cloves fresh garlic, minced
3 tbsp. low-sodium soy sauce
2 tbsp. mirin
2 large eggs
1/2 cup scallions (green onions), sliced
2 (3 oz.) packs dried ramen noodles or homemade ramen noodles
4 cups rich chicken stock (if homemade see below):
Chicken Stock ingredients:
3-4 pounds chicken wings (Use 3 lb. if using 2 lbs. chicken feet and 4 if using 1 lb. chicken feet)
1-2 pound chicken feet
2 (12 x 1 inch) pieces kombu
2 leeks, trimmed and sliced 1-inch thick
8 cloves garlic
2 bunches scallions, whites reserved
1 onion, skin-on, halved
6 ounces fresh shiitake mushrooms, washed and trimmed (or 1.2 oz. dried shitake mushrooms soaked in cold water for 1-2 hours or warm water for 30 minutes)
2-inch piece ginger, sliced
Kosher salt to taste
6 shallots, peeled and sliced thin
Directions:
To Make the Stock:
Place the chicken wings and feet in a large stockpot and cover with cold water. Heat over high heat and bring to the boil. Remove from heat as soon it's boiling, carefully strain, gently rinse, and return chicken to pot.
Add, leeks, garlic, scallion whites, onion (skin side up), mushrooms, and ginger to chicken. Cover with cold water (about 16 cups) and bring to boil over medium-high heat. Reduce heat to maintain a simmer.
Skim impurities (but not the fat) from the stock as it simmers. Continue to simmer stock uncovered (adding hot water to keep bones submerged) for 8 hours. It should reduce by 1/3 or 1/2.
Remove from heat and carefully strain through a fine mesh strainer. Do not skim fat. You should have about 6-10 cups of stock. Add extra salt if necessary until you achieve the desired flavor.
To make the ramen:
It's best to cook the chicken, broth, noodles, and eggs at the same time if you can, otherwise prepare the broth and eggs first and then worry about the rest.
Cook the chicken:
Season the chicken with salt and pepper and fry in butter over medium heat. Cut the chicken into strips.
Prepare the ramen broth:
Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add 4 cups of the chicken stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 10 minutes. Season with salt, to taste.
Make the soft-boiled eggs:
Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell.
When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls.
To assemble the ramen:
Pour come broth and half the noodles into a large bowl. Top with sliced chicken and sliced green onions. Use a knife to slice the egg in half and place it on top of the soup. Feel free to experiment with toppings and flavors and enjoy!
2-3 servings per 4 cups of stock; 16-20 servings for all the stock.
The chicken feet and wings for the stock.
The other ingredients for the stock.
The stock before I started simmering it.
The stock after 8 hours of simmering.
Th recipe generated about 1.5 gallons of stock. I froze the leftover stock for future ramen dinners.
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