Chef Jonathon Sawyer shares his recipe for a spin on chicken noodle soup using ramen noodles and leftover roasted chicken.
For me, a roast chicken is incredibly satisfying. Whether you buy a chicken from a rotisserie or grocery store in your neighborhood or roast it yourself, you have a great meal and leftovers that you can turn into chicken salad and bones and skin to turn into broth. All from one bird that’s the perfect size for a small family. This is our ramen-ized version of good old chicken soup.
Yield: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 recipe Roasted Chicken Ramen Broth
- ½ cup diced tofu
- 3 tablespoons shiro miso
- 2 tablespoons oaked soy sauce
- 1 tablespoon salted butter
- 1½ pounds ramen noodles
- 6 sheets dried kombu
- 1 tablespoon sesame seeds
- ¼ cup sliced scallion
- 1 teaspoon bonito flakes
- 1 recipe 6½-Minute Eggs
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Other Stuff
- Pasta pot with strainer
- Two small saucepans
- Large saucepan
- Serving bowls
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How To
- Fill a large pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat.
- In a small saucepan, combine shredded chicken and just enough ramen broth to cover it. Warm over low heat.
- In a separate small saucepan, combine tofu with just enough ramen broth to cover it. Warm over low heat.
- In the large saucepan, combine remaining broth with shiro miso, soy sauce, and butter. Warm over low heat.
- Blanch ramen noodles in the boiling water for 50 seconds for dried noodles, 3 minutes for fresh noodles, or 5 minutes for fresh-frozen noodles. Rinse noodles under running hot water to remove traces of alkaline. Divide noodles among 6 bowls, divide broth among the bowls, and stir immediately to prevent clumping.
- Serve with the chicken, tofu, kombu, sesame seeds, scallions, bonito flakes, and eggs for garnishing.
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Chef Says
It’s easy to use dried kombu (seaweed) as a garnish or in a salad. Just soak it in water overnight, drain, and slice into long, thin strips.
Roasted Chicken Ramen Broth
Yield: 2 quarts
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Ingredients
- 1 cup dried shiitake mushrooms
- 2 sheets dried kombu
- 1 onion, sliced
- 1 carrot, sliced
- 1 head garlic, peeled
- ¼ cup sliced ginger
- 1 gallon water
- 1 roasted chicken, bones and skin only
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Other Stuff
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How To
In a large saucepan, combine shiitakes, kombu, onion, carrot, garlic, ginger, water, and chicken bones and skin and simmer over medium-low heat for at least 4 hours. Strain the stock.
6½-Minute Eggs
These eggs are cooked for exactly 6 minutes and 30 seconds, which cooks the white and leaves the yolk runny and delicious.
Yield: 6 eggs
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Ingredients
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Other Stuff
- Medium saucepan
- Medium bowl
- Kitchen timer
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How To
- Bring saucepan of salted water to a boil over high heat. Fill bowl with water and ice to make an ice bath.
- Add eggs to boiling water and set timer for 6 minutes and 30 seconds. Remove eggs from boiling water and place them in the ice bath for 1 minute.
- Peel eggs
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Reprinted from Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together by Jonathon Sawyer with permission of Quarry Books.
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