Simple Chicken Shoyu Ramen
- Level: Intermediate
- Total: 1 day 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 3 to 4 servings
- Level: Intermediate
- Total: 1 day 1 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 3 to 4 servings
Ingredients
Shoyu Tare:
Chicken Soup:
Directions
Special equipment:
a deep-fry thermometer- For the shoyu tare: Combine the dark soy sauce, mirin, shiitake and salt in a pot. On the lowest cooking setting, very slowly bring to 175 degrees F, stirring regularly. Add the katsuobushi and transfer the entire mixture to a storage container. Refrigerate, uncovered, until chilled. Let the mixture rest for 24 to 72 hours, then strain. (Seventy-two hours is most ideal.)
- For the chicken soup: Meanwhile, remove any offal or giblets from the chicken. Remove the breasts from the chicken. Chop the chicken into about 8 pieces, including the thighs and wings. Place the 8 pieces in a medium pot, then cover with the filtered water. Bring the pot to a simmer and skim any scum that comes to the surface. Drop the temperature to low (you should see the occasional bubble, but not constant).
- Add the garlic, green onions and ginger. Add the chicken breast to the pot and cook until it reaches an internal temperature of 155 degrees F, about 30 minutes. Remove the chicken breast to a resealable plastic bag along with the soy sauce and mirin and let marinade, refrigerated, for at least 30 minutes or until ready to serve the soup. Let the soup continue to cook, 1 hour 30 minutes more.
- Remove any chicken fat from the top of the soup and reserve. Let the soup cook 1 more hour. Turn off the heat and add the katsuobushi to the soup; let it steep for 10 minutes. Strain the soup and chill quickly.
- To a noodle bowl, add 2 tablespoons of the shoyu tare, as well as 1 tablespoon of the reserved chicken fat. Bring 12 ounces ramen soup (the chicken soup) to a boil, then pour into the noodle bowl. While bringing your soup to a boil, cook the ramen noodles according to the directions on the package. Add the cooked strained noodles to the soup in the noodle bowl. Slice the marinated chicken breast and place on top of the finished soup and noodles. Other highly recommended toppings are sliced green onion and a boiled egg. Repeat to make more bowls.
Cook’s Note
This recipe will be broken up into 3 parts, the tare (soup seasoning), the soup and the plating assembly. The tare will be prepared at least the day before, while the soup can be made the day of. The recipe will require a trip to a common Asian market for a few items. Dry ramen noodles can be purchased at the Asian market, or most supermarkets. My favorite brand of instant noodle is Buldak, a Korean instant noodle, but any brand will work. Cook the noodles according to the instructions and save the seasoning packets for future meals.
