Homemade Chicken Ramen

Ramen starts with the broth. It needs to be a flavor punch…loads of umami, the right amount of seasoning, and acts as the foundation to the dish.


– Canola oil – Chicken thighs, bone-in, skin-on – Kosher salt – Fresh gingerd – Celery stalks – Scallions – Medium onion – Garlic – Dried shiitake Swipe up to check all the ingredients

Ramen broth 1. Heat the oil in a large stock pot over med/high heat. Season the chicken thighs generously with kosher salt.

2. Add the chicken thighs to the pot, skin-side down, and cook until golden brown,

3. Add the remaining ingredients to the pot and season with kosher salt.

4. Remove the chicken thighs and reserve. Strain the broth and discard the remaining solids, pressing on the solids as you strain.

5. Remove the meat from the chicken thighs, shred, and store in the refrigerator until ready to use.

Ramen and toppings 1. Remove the stems from the shiitake musrooms and slice them. 2. Drizzle the sliced mushrooms with olive oil and season with kosher salt.

3. Make your 6-minute eggs and ramen noodles 4. 1. Add the tare to the strained and skimmed broth and warm over med heat until very hot. Taste and adjust seasoning.


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