Chicken Ramen Recipe

Inspired by Yokohama | Ramen Joint

Time2h

Serves4

Rich chicken broth with ramen noodles, corn, and green onions.

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Ingredients

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Broth

1 each Whole chicken

10 cups Water

4 cloves Garlic cloves

2 inches Ginger

1 cup Aged soy sauce

1 tsp Celtic sea salt

10 whole Black peppercorns

2 stalks Green onions (for broth)

Ramen Ingredients

4 packs Ramen noodles

1 cup Corn kernels

4 stalks Green onions (for garnish)

4 each Soft-boiled eggs

Method

Prepare the Broth

Cook the Chicken

In a large pot, place the whole chicken and cover with 10 cups of water. Bring to a boil over medium-high heat.

Add Aromatics

Once boiling, add garlic cloves (smashed), ginger (sliced), soy sauce, salt, black peppercorns, and green onions. Reduce heat to low and simmer for 1.5 to 2 hours.

Remove Chicken

After simmering, carefully remove the chicken from the pot and set aside to cool. Strain the broth to remove solids and return the clear broth to the pot.

Shred Chicken

Once cool enough to handle, shred the chicken, discarding skin and bones. Set aside.

Prepare Ramen

Cook Ramen Noodles

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

Combine Ingredients

In the pot with the strained broth, add corn kernels and shredded chicken. Heat until warmed through.

Serve

In serving bowls, add cooked ramen noodles, ladle the hot broth with chicken and corn over the top. Garnish with sliced green onions and a soft-boiled egg.