Chicki Ramen

The broth can be frozen which makes it amazing for meal prep!

Ingredients:

• 1 whole baby chicken (bone-in for more flavor, but boneless works too)

• 8 cups cold water

• 1 medium onion, halved

• 3 cloves garlic, smashed (Roasted is the BEST)

• 1-inch piece ginger, sliced

• 1 leek (optional, for added depth)

• 2 dried shiitake mushrooms (or any dried mushrooms for umami)

• 2 tablespoons soy sauce (preferably light soy sauce)

• Dried or fresh ramen noodles (I prefer to use fresh)

• Eggs (soft-boiled Jammy, I will make a separate recipe on ramen eggs)

• 1/2 cup green onions, sliced

• Veggies of your choice, I enjoy bok choy (optional)

• chili oil or togarashi (optional, for heat)

Instructions:

1. Prepare the Chicken Broth (Tori Paitan):
   In a large pot, combine the chicken legs, cold water, onion, garlic, ginger, leek (if using), and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any scum or impurities that rise to the top. Let it simmer for at least 2 hours, or up to 4 hours for a deeper, more flavorful broth. The goal is to break down the chicken and release all the savory flavors into the broth.

2. Shred the Chicken:
   After the broth has simmered, remove the chicken legs from the pot. Let them cool slightly before shredding the meat from the bones. Set the chicken aside to top the ramen. Discard the bones.

3. Strain the Broth:
   Once the broth is rich and flavorful, strain it through a fine mesh sieve to remove the vegetables, mushrooms, and other solid ingredients. Return the clear broth to the pot and keep it warm over low heat. Add soy sauce, mirin, (if using), and salt to taste. The broth should have a savory, umami-rich flavor with a hint of sweetness from the mirin.

4. Cook the Ramen Noodles:
   While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to package instructions (usually 3-4 minutes for fresh noodles). Drain and divide the noodles into serving bowls.

5. Soft-Boil the Eggs:
   In a small pot, bring water to a boil and gently add the eggs. Boil for exactly 7 minutes for a soft, jammy yolk. Once done, remove the eggs, cool them under cold running water, peel, and set aside.

6. Assemble the Ramen:
   Pour the hot chicken broth over the cooked noodles in each bowl (OPTIONAL: Mix in miso paste) . Top with the shredded chicken alongside all your favorite toppings soft-boiled eggs, sliced green onions, bamboo shoots. Garnish with a sheet of nori and a sprinkle of chili oil or togarashi for a bit of spice.

7. Serve:
   Serve immediately, enjoying the balance of rich, savory broth with fresh toppings. For added authenticity, mix the ramen thoroughly before eating to fully integrate the flavors.

Enjoy!

This dish is a celebration of tradition, offering a balance of umami, richness, and freshness in every bite. Whether shared with loved ones or enjoyed solo, it’s a simple yet deeply comforting meal. Slurp away and savor the flavors of Japan in your kitchen!

Extra tips:

• Chicken Broth Depth: For a richer, creamier broth (Tori Paitan), use bone-in chicken and simmer for 3-4 hours to extract maximum flavor.

• Ramen Noodles: Opt for fresh Japanese-style ramen noodles for the best texture. If using dried, adjust cooking time.

• Eggs: Soft-boil eggs for 7 minutes for a perfectly creamy yolk, or marinate them in soy sauce and mirin for extra flavor.

• Toppings: Customize with sesame oil or chili oil for added richness or spice.

• Simplified Broth: For a faster broth, use a combination of store-bought chicken stock and a few drops of soy sauce and mirin to speed up flavor development.pickled cucumber salad for tang and contrast.

After recently traveling to Japan, I was captivated by the country's vibrant ramen culture. Every bowl of ramen I tasted was a masterpiece, with rich broths, perfectly cooked noodles, and toppings that seemed to have been crafted with such care and precision. From bustling ramen shops in Tokyo to quiet local joints in Osaka, I couldn’t get enough of it. The flavors were deep, comforting, and utterly satisfying, and I found myself wanting to recreate that experience at home.

This chicken-broth-based ramen recipe is my attempt to bring a bit of that Japanese ramen magic into my kitchen. While it’s a far cry from the artistry of Japan’s finest ramen chefs, it captures the essence of a warm, hearty bowl with a rich, savory chicken broth and all the classic toppings. It's my tribute to the incredible ramen I was lucky enough to experience—and a perfect way to enjoy a taste of Japan right at home.