Nothing hits home like a hot bowl of delicious ramen. When I make this recipe for others, everyone thinks it took way longer than it actually does because the return on flavor is worth the minimal effort it requires. All you need is pre-cooked chicken and some chicken broth. I always use the rest of a rotisserie chicken to save time, but you can cook your own before hand. If you wanted to make this vegan, just use more pan-fried mushrooms and mushroom broth instead.
Ingredients:
Broth
- 1 yellow onion, sliced
- 4 or more cloves of garlic, sliced
- 2 tbsps gochuchang (slightly spicy, sub with doengang instead if you must)
- 1/3 cup sake/white wine/cooking sherry (I use shaoxing wine, iykyk)
- 6 cups chicken stock
- 2 tsp dashi powder
- 2 tsp kombu powder
- 2 tbsp miso paste
- 2-3 cups oat or soy milk
Tare, per bowl
- 1/2 tsp sesame oil
- 1tsp soy sauce
- 1 tsp mirin
Toppings (pick and choose what you want):
- rotisserie chicken, breast and/or thigh, shredded
- bamboo shoots
- mushrooms, pan-fried
- jammy eggs
- blanched greens (bok choy, mung bean sprouts, napa cabbage, etc)
- scallions
- cilantro
- boiled daikon radish
- canned corn
- toasted sesame seeds
- literally whatever leftovers you want
Noodles:
- dried noodles
- or the OG sun noodles
1. Start your broth by caramelizing onions with the oil of your choice in a double bottom (stock) pot. As that goes, you will boil a small pot of water and cook your ramen eggs for exactly 6 minutes and 30 seconds. Add the garlic to the onions and stir during this time. When the timer for the eggs goes off, dunk them in ice water. If you don't have an ice maker like me, I just put the eggs in a small bowl and run the tap on cold over them for a few minutes while I do other things.
2. When eggs are cooling, add gochugang paste to the pot (skip if you don't want it spicy, but it adds depth to the broth). Once the paste starts to crust at the bottom, deglaze with sake/white wine/cooking sherry if you have it, then add your chicken broth. I use water and put in a couple teaspoons of better than bouillon roasted chicken flavor (I swear by this ingredient over any other bouillon or boxed broth)
3. Add dashi powder, kombu powder, bring to a boil, then lower to a simmer.
4. While the broth simmers, take care of your toppings: shred your rotisserie chicken (I use half a breast and one thigh/leg), uncan your bamboo shoots, blanch your greens (I use bok choy), slice your scallions, pan fry your mushrooms, peel your eggs (if they're cool) etc.
5. When your toppings are ready, bring a separate small pot of water to boil for your noodles.
6. While the noodle water comes to a boil, add your nut milk (i use oat) and incorporate your miso paste to your broth pot. then turn off the heat. Neither ingredient likes to be boiled. Blitz with your immersion blender until smooth but be careful not to splash yourself with hot liquid like I always do 🙃
7. Get your bowls out (you can do this before too) and then add your tare: soy sauce, mirin, sesame oil. Add your broth.
8. When your noodles are ready according to the package instructions, drain and immerse them in the bowls. Top with what you have!
