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Homemade Chicken Shio Ramen! Recipe for All Components (Noodles, Broth, Tare, Toppings) in the Comments
  • subheading: BROTH:
  • One 7 lb stewing hen, breasts removed, or 2 small chickens, broken down into quarters or halves.
  • 2 to 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
  • subheading: TARE:
  • 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!)
  • ½ lb ground chicken
  • 100 g salt
  • 10 to 20 g msg (optional)
  1. subheading: BROTH:
  2. Add the chicken to a pot, cover with water by at least 2 inches.
  3. Heat the pot on the stove to 176 F. Hold here for one hour.
  4. Bring the stock up to a boil briefly, skim any scum. Hold here for 5 to 10 minutes, or until scum subsides.
  5. Reduce heat back down to 176, hold for a minimum of 5 hours.
  6. After hitting 176, add your vegetables. Cook for 5 to 6 hours at 176F.
  7. Strain the stock, reserving until needed.
  8. subheading: TARE:
  9. 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.
  10. When ready to make the tare, place the contents of step 1 in a saucepan and heat to 176 degrees. Hold for 5 minutes.
  11. 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.
  12. Strain the liquid, reserving the cooked ground chicken for another use.
  13. Place the strained liquid back into a pot and add the salt and (optional) MSG. Cook until dissolved, whisking to incorporate, around 2 to 3 minutes.

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