Homemade ramen is the ultimate weeknight meal. A traditional bowl consists of five key components: noodles, broth, tare, aromatic oil, and toppings. The beauty of ramen lies in the ability to prepare each element in advance. Most components can be stored for extended periods in the refrigerator or freezer, making delicious ramen accessible even on the busiest weeknights.
This guide will cover each component of a healthy and flavorful chicken shoyu ramen. The depth of flavor achievable with homemade ramen is truly remarkable. The inspiration and information for this recipe comes from the “Book of Ramen” by Mike Satinover (the Ramen Lord on Reddit). It’s a free online resource, and highly recommended reading for anyone looking to elevate their ramen game.
Let’s break down each element of this dish. First up, the noodles. Ramen wouldn’t be ramen without its signature noodles. Two essential ingredients define a ramen noodle: wheat flour and kansui (alkaline salts). Kansui provides the noodles’ unique texture, color, and flavor.
While homemade noodle recipes exist, fresh or instant noodles are convenient alternatives. Today’s recipe uses high-protein instant noodles, a healthier option packed with protein and essential nutrients. These noodles serve as an excellent base, ready to be enhanced with tare, aromatic oil, and toppings.
Next, we have the soup, often referred to as broth. Typically meat-based, ramen broths are traditionally made from beef, pork, or chicken bones. The goal is to convert collagen into gelatin, creating a rich and viscous broth. Chintan broths are clear, while paitan broths are cloudy due to emulsified fat.
This recipe uses a simple chicken ginger stock, a type of chintan broth. Start by breaking down a whole chicken, separating the bones, skin, and meat. The bones will form the base of the stock, the skin will be rendered into garlic scallion chicken oil, and the meat reserved for toppings.
Place the chicken bones in a stockpot, adding twice their weight in water. This ratio ensures a well-gelatinized stock. Bring the water to a boil, skimming off any foam that rises to the surface. Instead of simmering for hours, transfer the pot to a preheated 190°F oven for five hours. This gentle cooking method breaks down the collagen and releases fat.
After five hours, add a large piece of ginger to the pot and continue cooking for another hour. Adding aromatics like ginger, garlic, or onions later in the cooking process preserves their delicate flavors.
Strain the stock and refrigerate overnight to solidify the fat, making it easier to remove. Strain the stock once more before storing it in jars. These portioned jars are perfect for single servings and can be refrigerated for up to a week or frozen for six months.
Chicken broth simmering in a pot.
While the broth provides a base, it lacks the crucial element of tare. Tare is the secret sauce of ramen, arguably more important than the broth itself. It adds salt, enhances flavor, and contributes a depth of umami.
There are three main categories of tare: shoyu, shio, and miso, each using a different type of salt. This recipe uses a simple shoyu tare. Combine soy sauce, kombu (dried seaweed), and mirin in a container and refrigerate for up to two days. This cold steeping extracts umami from the kombu.
Heat the mixture to 160°F, holding it for 10 minutes. Remove the kombu and add katsuobushi (dried bonito flakes), holding at 180°F for another 10 minutes. Strain the tare and store it in a squirt bottle for easy use. This tare is salty, smoky, and packed with umami.
Soy sauce, kombu, and mirin in a container.
Aromatic oil is another essential component, carrying flavor and enhancing mouthfeel. It adds a glossy sheen to the broth and delivers a burst of flavor.
For this ramen, a garlic scallion chicken oil is used. Render the reserved chicken skin in a pan over low heat until crispy. Infuse the rendered chicken fat with sliced scallions and smashed garlic cloves, toasting them until fragrant. Strain the oil and store it in the refrigerator.
Crispy chicken skin rendering fat in a pan with garlic and scallions.
Finally, the toppings. Popular ramen toppings include chashu pork, soft-boiled eggs, green onions, and seaweed. This recipe features rolled chicken thighs and soft-boiled eggs.
Salt and roll the chicken thighs, roasting them until cooked through. Wrap and refrigerate for easier slicing later. Soft-boil the eggs, peel, and store them until ready to use.
Roasted rolled chicken thighs and soft-boiled eggs.
With all the components prepped, assembling the ramen is quick and easy. Warm the ramen bowl, boil the noodles, and prepare the toppings. Heat the chicken ginger broth, then add the shoyu tare, chicken garlic oil, and hot broth to the warmed bowl.
Add the cooked noodles, arranging them neatly. Finally, top with the rolled chicken thigh, scallions, soft-boiled egg, and pickled onions for a touch of acidity.
This method allows for a delicious and customizable bowl of ramen, ready in minutes, any night of the week. Experiment with different toppings and broths to create your perfect bowl.
