Spicy Tori Ramen Recipe

Inspired by Ima Izakaya

Time4h

Serves4

spicy chicken bone broth • soft egg • koji-kombu • chili-miso

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Ingredients

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Ramen Ingredients

4.41 lb (2 kg) chicken bones

12 2/3 cup (3 liters) water

1 piece kombu (kelp)

3 pieces shiitake mushrooms

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

3 tbs chili-miso paste

4 pieces soft-boiled eggs

14 1/8 oz (400 g) ramen noodles

2 stalks Green onions

1 tbs Toasted sesame oil

to taste Celtic sea salt

Method

Cooking Instructions

Prepare the Broth

In a large pot, combine chicken bones and water. Bring to a boil and then reduce to a simmer. Skim off any foam that rises to the surface.

Add Kombu and Mushrooms

After simmering for 30 minutes, add the kombu and shiitake mushrooms. Continue to simmer for an additional 3 hours, stirring occasionally.

Season the Broth

Once the broth is done, remove the bones and mushrooms. Add soy sauce, mirin, chili-miso paste, and salt to taste. Keep warm.

Cook Ramen Noodles

In a separate pot, boil water and cook ramen noodles according to package instructions. Drain and set aside.

Prepare Soft-Boiled Eggs

Boil the eggs for 6-7 minutes for a soft yolk. Remove from boiling water, cool in ice water, peel, and set aside.

Assemble the Ramen

In serving bowls, add a portion of ramen noodles. Ladle the hot spicy chicken broth over the noodles. Halve the soft-boiled eggs and place on top. Garnish with sliced green onions and drizzle with sesame oil.