This homemade chicken ramen has ridiculously flavorful broth, tender noodles, and is chock full of tasty toppings.
- 1 Tbsp canola oil
- 2 1/2 lbs chicken thighs, bone-in, skin-on
- 2 tsp kosher salt
- 1 3-inch piece of fresh ginger, peeled and coarsely chopped
- 3 celery stalks, roughly chopped
- 4 scallions, roughly chopped
- 1 medium onion, peeled and coarsely chopped
- 8-10 cloves garlic, peeled and lightly smashed
- 1 oz dried shiitake mushrooms
- 1 oz dried kombu, (1 sheet)
- 1 gallon (128 oz) cool water
- kosher salt, for seasoning
- 1/2 cup soy sauce
- 1/3 cup mirin
- 18 oz ramen noodles, cooked according to package directions
- Reserved shredded chicken
- 1/2 lb roasted shiitake mushrooms (see below)
- 6 oz fresh baby spinach
- 6 scallions, sliced on the bias
- 6 6-minute eggs, peeled and halved
- 1 Tbsp sesame seeds, toasted
- 1 Tbsp toasted sesame oil
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Heat the oil in a large stock pot over med/high heat. Season the chicken thighs generously with kosher salt.
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Add the chicken thighs to the pot, skin-side down, and cook until golden brown, about 4-5 mins. Turn the thighs over and brown on the other side, an additional 4-5 mins.
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Add the remaining ingredients to the pot and season with kosher salt. Bring to a simmer over med heat and then reduce to a bare simmer and cook, uncovered, for about 3 hours.
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Remove the chicken thighs and reserve. Strain the broth and discard the remaining solids, pressing on the solids as you strain.
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Remove the meat from the chicken thighs, shred, and store in the refrigerator until ready to use.
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Cover and chill the broth in the refrigerator overnight. Once the broth is well chilled, skim the fat from the surface and discard.
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Whisk the soy sauce and mirin together, reserve.
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Preheat the oven to 450 degress F and line a sheet tray with parchment paper. Remove the stems from the shiitake musrooms and slice them.
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Drizzle the sliced mushrooms with olive oil and season with kosher salt. Roast until golden brown, about 15 mins. Reserve.
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While the mushrooms roast, make your 6-minute eggs and ramen noodles (cook according to package directions). For the eggs, bring a saucepan of water to a rolling boil. Lower the eggs into the water with a slotted spoon. Boil the eggs for 6 minutes EXACTLY and plunge into a bowl of ice water. Peel the eggs.
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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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Fill each bowl with one portion each of cooked ramen noodles, shredded chicken, roasted mushrooms, spinach, and scallions. Ladle the hot broth into the bowl and top each bowl with a halved 6-minute egg, a sprinkle of toasted sesame seeds, and a drizzle of toasted sesame seed oil.
- A rich and savory broth is synonymous with the best ramen. The answer to achieving this umami-rich broth is a long, slow simmer with plenty of aromatics.
- I love the flavor of chicken thighs and the amount of shredded chicken I have for the finished soup. Drumsticks, chicken breasts, or even wings (although yield of shredded chicken will be reduced) can be substituted if you prefer. Just be sure you use bone-in, skin-on chicken.
- You can skim and use the broth after it's strained, but I recommend chilling it overnight so the fat solidifies on the top. This makes it easy to skim and results in a clear, non-greasy broth.
- Be sure not to over-cook the ramen noodles before adding the hot broth. Also, no need to salt the water as you cook the noodles as they are already well-seasoned.
- Taste your broth and adjust the seasoning before and after adding the shoyu tare. Remember that soy sauce has a high sodium content. Adjust the seasoning to your preference.
- The toppings listed are my favorites, but add or substitute items to suit your tastes.