Homemade Chicken Shio Ramen! Recipe for All Components (Noodles, Broth, Tare, Toppings) in the Comments
- One 7 lb stewing hen, breasts removed, or 2 small chickens, broken down into quarters or halves.
- 2-3 lbs chicken feet, toes removed. (You can sub chicken wings if feet are hard to find)
- One onion, cut in half
- 1 head of garlic, split open to expose the cloves
- 1 carrot, peeled
- 15 g konbu
- 150 ml mirin
- 75 ml sake
- 75 ml dry white wine
- 500 ml chicken ramen stock (yes, the one you’re making!)
- 1/2 lb ground chicken
- 100 g salt
- 10-20 g msg (optional)
- Add the chicken to a pot, cover with water by at least 2 inches.
- Heat the pot on the stove to 176 F. Hold here for one hour.
- Bring the stock up to a boil briefly, skim any scum. Hold here for 5-10 minutes, or until scum subsides.
- Reduce heat back down to 176, hold for a minimum of 5 hours.
- After hitting 176, add your vegetables. Cook for 5-6 hours at 176F.
- Strain the stock, reserving until needed.
- The night before, combine the kombu, mirin, sake, and white wine in a container. Place in the fridge and steep overnight, or up to 24 hours.
- When ready to make the tare, place the contents of step 1 in a saucepan and heat to 176 degrees. Hold for 5 minutes.
- Remove the kombu from the liquid, add in the chicken ramen soup and the ground chicken. Cook, mixing frequently, at a boil until the chicken is thoroughly cooked, around 5 minutes.
- Strain the liquid, reserving the cooked ground chicken for another use.
- Place the strained liquid back into a pot and add the salt and (optional) MSG. Cook until dissolved, whisking to incorporate, around 2-3 minutes.