Description
A rich, creamy, comforting bowl of homemade ramen with a silky broth, springy noodles, and deeply savory flavor.
Ingredients
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2½ lbs chicken backs and wings
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1 large onion, halved
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1 whole garlic bulb, halved
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2-inch fresh ginger, sliced
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8 cups water
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1½ teaspoons fine sea salt
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1 teaspoon white pepper
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1 tablespoon neutral oil
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2 tablespoons sesame oil
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3 cloves garlic, minced
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1 teaspoon grated ginger
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1 tablespoon soy sauce
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1 teaspoon sugar
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14 oz ramen noodles
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4 soft-boiled eggs
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1 cup sliced mushrooms
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2 green onions, sliced
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1 sheet roasted seaweed
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1 tablespoon sesame seeds
Instructions
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Boil chicken pieces for 10 minutes, drain, rinse, and clean the pot.
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Return chicken to pot with water, onion, garlic, and ginger. Simmer actively for 4–5 hours.
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Strain broth, season with salt and pepper, and blend briefly if desired.
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Heat sesame oil and sauté garlic and ginger; add soy sauce and sugar.
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Cook noodles according to package directions.
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Assemble bowls with seasoning base, broth, noodles, and toppings.
Notes
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Broth can be made ahead and refrigerated for up to 3 days.
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Adjust seasoning gradually to suit your taste.
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Serve immediately for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 5 hours