After spatchcocking a chicken the other night (recipe here), I saved the backbone to make a chicken stock.
To make a light chicken stock: Place the backbone and a few other chicken bones/discards into a pot with a chopped carrot, onion, and celery stalk and cover with water. Let it come to a boil and then reduce the heat and simmer for about an hour, partially covered. Drain the solids out and you get a beautiful homemade chicken stock. Salt to taste. Skim some fat off during simmering or after refrigeration.
I was contemplating a recipe to make that would let the homemade chicken stock shine, and my boyfriend suggested/challenged me to make ramen. Genius! Sometimes I need a little outside input to get my creative juices going again.
And guess what? Making ramen at home was not as scary as I thought it would be.
Granted, I made a somewhat simplified version compared to what one might find at a Japanese ramen shop, but I appreciate my less salty, vegetable-topped ramen for it’s purpose as an amped-up dinner at home. Having the chicken stock already prepared from the day before saved me a lot of time, too.
I cooked all of the components of the ramen dish separately, but I was multitasking the whole time and only used 2 pots in the process. As the miso broth was simmering, I made 7-minute eggs* and set them in an ice bath while I steamed some broccoli and boiled my ramen noodles (eggs, broccoli, and noodles were all cooked in the same pot at different times). I kept everything separate until serving.
To serve the ramen, I placed cooked noodles in the bottom of a serving bowl. Then I ladled in hot broth and placed egg halves and vegetables on top.
*This was also my first time making a medium or 7-minute egg. It was so good, I need to do this more often.
I had broccoli and greens on-hand at home. Use whatever seasonal vegetables you want. Also, you could add some ground pork or chicken to this recipe after sautéing the shallot/garlic/ginger. Cook until no longer pink and then add the miso/bean/sesame and follow the rest of the recipe.
Homemade Miso Ramen
adapted from Just One Cookbook
makes 2-3 servings
For the broth:
1 shallot or a small onion
2 garlic cloves
1 1-inch piece of fresh ginger
1 tablespoon sesame oil
3 tablespoons white miso paste
1 teaspoon fermented black bean paste (not super spicy) or chili bean paste/La Doubanjiang (spicy)
1 tablespoons crushed sesame seeds
4 cups chicken stock, homemade if you have it (or vegetarian stock or water)
2 servings of packaged ramen noodles (do not use any of the powders or sauces that come with)
7-minute boiled eggs
more “authentic” might be: pickled red ginger, nori (seaweed), bean sprouts, corn, scallion, Japanese chili oil, pork or chicken
Finely chop the shallot and garlic. Mince the ginger with a microplane.
Heat the sesame oil in a pot. Add the garlic, shallot, and ginger and cook for about 2-3 minutes. Add the miso, bean paste, and crushed sesame seeds and stir. Add a little of the chicken stock to deglaze the pan and smooth out the miso paste, then add the rest of the chicken stock and stir. Simmer this while you prepare the remaining ingredients.
-Make your eggs. Bring a small pot of water to a boil. Set two eggs on a large spoon and gently set them into the boiling water. Set the timer for 6 minutes, then spoon the eggs out of the boiling water and into an ice bath.
-Next, set a steamer over the same water you used to boil the eggs. Steam the broccoli, covered, for about 4 minutes. Set aside.
-Using the same pot you boiled the eggs and steamed the broccoli in, bring water to a boil and cook the ramen noodles for about 3 minutes.
Spoon cooked ramen noodles into serving bowls. Ladle the miso broth on top of the noodles. Place your toppings–eggs, steamed broccoli, fresh greens–over the broth and noodles. Enjoy!