Homemade chicken ramen noodles soup with a delicious, slow-cooked broth. Most soups we come across these days are super-quick to make. Throw everything in, boil it up for 20 minutes, then blend and serve. That’s great for a quick lunch and something I do quite often. However, sometimes I just want to cook something slowly and lovingly.
Letting the flavor of the broth develop over a few hours whilst filling your house with mouth-watering aromas.
This creamy chicken ramen does just that. Admittedly there are quite a few ingredients, and it takes a little time, but it’s so worth it when you’re sat at the table with the most delicious and nourishing homemade ramen you’ve ever tasted.
The toppings are optional and interchangeable – you could add sprouting seeds, pak choi, corn, radish – the list is endless.
What I love most about this soup is that it’s a full meal. No need for breads or other sides – it’s like a mini buffet in a bowl!
Here’s what you’ll need for the chicken ramen noodles:
- 1 ready-roasted chicken
- 2 carrots, peeled.
- 1 brown onion
- 1 stick of celery
- 1 red chili
- 3 cloves garlic, chopped in half (no need to peel)
- 1 thumb-sized piece of ginger, roughly chopped (no need to peel)
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp vegetable bouillon powder
- 1 tbsp rice wine vinegar or mirin
- 3 tbsp soy sauce
- 2 tbsp Gochujang Korean sauce (this can be found on the speciality aisle of stores)
- 4 large eggs
- 7 oz dried ramen noodles
- 1 leek, washed and sliced
- 10 small mushrooms, sliced
- 2 packed cups spinach leaves
- 1 tsp sesame seeds
- 1 tsp black sesame seeds
- small bunch scallions, chopped
- 1 tsp red chilli flakes
Step by step instruction to make the chicken ramen noodles soup:
- Place the chicken on a chopping board and slice or pull off the meat. You may like to have some sliced with the skin on and some shredded. Save the carcass and any bits of fat/skin etc.
- Peel one of the carrots and cut into matchsticks, roughly chop the other (no need to peel). Slice the onion in half – you can leave the skin on. Roughly chop the celery and the chili.
- Heat one of the tablespoons of olive oil in a large casserole pan. Add the roughly chopped carrot, onion, celery, chili, garlic and ginger and fry on a medium heat for 5 minutes until starting to go slightly brown. Add the chicken carcass, salt& pepper, bouillon, rice wine vinegar, soy sauce, gochujang and enough water to cover everything well. Bring to the boil, and then simmer for 3-4 hours (with the lid off) on a low heat until reduced by half.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.
- Place the noodles in a pan of boiling water and boil for 5 minutes. Drain, run under cool water for a few seconds (to prevent them sticking together) and put to one side.
- Place a sieve over a large bowl and strain the cooking liquid from the chicken. Squash everything down in the sieve so you get every last bit of stock. Throw the strained vegetables & carcass away and place the liquid back in the pan. Add the shredded/sliced chicken and leave on a very low heat to warm the chicken through.
- Carefully peel the eggs and slice in half.
- Heat the remaining oil in a frying pan and heat. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times, remove from the pan. Add the mushrooms to the pan and cook for 3-4 minutes until browned, then remove from the pan. Turn the heat off and add the spinach to the hot pan and allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded/sliced chicken, leek, spinach, mushrooms, carrot matchsticks and slices of egg. Garnish the soup with scallions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.