Chicken Shio Ramen Recipe

Rinse the chicken carcass or pieces under cold water. Place in a large stockpot and cover with 3.5 liters cold water.

Bring to a gentle boil over medium-high heat. As it reaches a boil, skim any foam and impurities from the surface with a fine-mesh skimmer; this yields a clearer broth.

Add the halved yellow onion (no need to peel fully), smashed garlic cloves, smashed ginger, and chopped scallion greens to the pot. Reduce heat to a low simmer.

Simmer gently, uncovered or partially covered, for 2 to 2.5 hours. Maintain a very gentle simmer — vigorous boiling will cloud the broth and break down fats.

After simmering, strain the broth through a fine-mesh sieve lined with cheesecloth into another pot. Discard solids and skim excess fat if desired (leave a little for mouthfeel).

Season the strained broth with kosher salt, white pepper, light soy sauce, mirin, and the chili oil for a hint of spice. Taste and adjust — the broth should be light, slightly saline and aromatic. Keep warm on low.

Combine sea salt, 60 ml water, kombu dashi (or steep 10 cm kombu in 60 ml hot water for 10 minutes and remove), and sake in a small saucepan.

Bring to a very gentle simmer, stir until salt dissolves, then remove from heat and let cool. This concentrated shio tare will be the base seasoning for each bowl.

Place the two chicken breasts in a saucepan with 1 liter water, 1 tsp salt, a slice of ginger and the white part of a scallion. The water should just cover the chicken.

Bring to a simmer over medium heat. Once small bubbles appear around the edge (not a rolling boil), reduce the heat to low and poach gently for 10–12 minutes, until internal temperature reaches 74°C (165°F).

Turn off the heat and let the breasts rest in the hot poaching liquid for 5 minutes to finish cooking and remain moist. Remove and slice thinly against the grain into 6–8 mm slices. Keep warm.

Bring a medium pot of water to a gentle boil. Lower 4 large eggs into the water using a slotted spoon and cook for 6.5 minutes for jammy yolks (adjust ±30 sec to your preference).

Immediately transfer eggs to an ice bath for 5 minutes to stop cooking. Gently crack and peel the eggs.

Whisk together 80 ml soy sauce, 80 ml mirin, 80 ml water and 1 tsp sugar in a container just large enough to hold the peeled eggs submerged.

Place peeled eggs in the marinade, ensuring they are fully covered (weigh down if necessary). Refrigerate and marinate at least 4 hours, preferably overnight for deeper flavor. Remove and slice in half lengthwise before serving.

Rehydrate wakame in warm water for 5 minutes, then drain and squeeze out excess water. If using dried wakame, chop into bite-size pieces.

Bring a large pot of water to a rolling boil for the noodles. Cook fresh ramen noodles 1–3 minutes (follow package), or dried per package instructions. Reserve about 120 ml of cooking water, then quickly drain the noodles.

For each serving (makes 4 servings total): put 1.5 tablespoons (approx. 22 ml) of shio tare into each serving bowl. Add a splash (about 1 tbsp) of kombu dashi if you like more umami.

Ladle 500–550 ml of hot chicken broth into each bowl over the tare and stir to dissolve, then taste and adjust with a pinch of salt or another 1/4 tsp tare if needed. Add a few drops of chili oil if additional spice is desired.

Divide the drained noodles between the bowls. Top each bowl with sliced poached chicken (3–4 slices), one halved soy egg, 35–40 g corn, 2 tsp rehydrated wakame, a small handful of sliced scallions, a small strip of nori, and a light drizzle (about 1/4 tsp) of sesame oil.

Finish each bowl with a small dollop (about 1/4 to 1/2 tsp) of yuzu kosho on the rim of the bowl or on top of the broth so diners can mix to taste. Sprinkle toasted sesame seeds and serve immediately.