Chicken Ramen
A comforting Japanese dish featuring rich, flavorful broth, tender chicken, and fragrant noodles, perfect for any occasion.
Equipment
- Pressure Cooker
- Saucepan
- Strainer
Ingredients
- 900 g chicken bones
- 450 g chicken wing tips
- 1 small leek cut into 4 pieces
- 1.5 inches fresh ginger sliced into 8 coins
- 4 cloves garlic unpeeled
- as needed vegetable oil (for frying the aromatics)
- 3 inches dashi konbu
- 10 cups water
- 1/4 cup toasted sesame oil
- 1 Tbsp. soy sauce
- 1 cup unsweetened soy milk
- 1 Tbsp. soy sauce (additional for soup)
- 1 Tbsp. salt
- 4 portions ramen noodles boiled according to package directions
Instructions
- Prepare chicken bones and wing tips by pouring boiling water over them to remove blood and impurities. Scrub gently with cold water.
- Fry the leek pieces, ginger slices, and unpeeled garlic cloves in vegetable oil over medium-low heat for 30-40 minutes until dark brown but not burnt.
- In a pressure cooker, combine chicken bones, wing tips, dashi konbu, and 10 cups of water. Bring to a boil and skim off foam and scum.
- Add the fried aromatics to the pressure cooker, seal the lid, and cook on high pressure for 1 hour.
- After cooking, strain the broth through a large strainer into a bowl, squeezing the solids to extract all liquid. Strain again through a fine sieve.
- If refrigerating, skim off the fat that rises to the top. Adjust broth volume to about 6 cups as needed.
- Make the caramelized scallion oil by heating toasted sesame oil and reserved chicken fat, frying minced scallion whites until brown, then adding soy sauce.
- In a pot, combine 6 cups of strained broth, 1 tablespoon soy sauce, 1 tablespoon salt, and 1 cup soy milk. Heat gently.
- Boil ramen noodles according to package instructions. Divide noodles into bowls and ladle hot soup over them. Top with desired toppings and drizzle with scallion oil.
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Notes
Store leftover broth in airtight containers for up to 3 days in the refrigerator or freeze for longer storage.