How to Make Homemade Restaurant Quality Ramen

thekitchn.com

Elle Probst

subheading: For the broth:

6 to 6 ½ pounds chicken wings

4 medium carrots (about 8 ounces), cut into ½-inch-thick rounds

3 small bunches scallions (12 to 18), roots trimmed

10 cups water, divided

1 head garlic, skin on, roots removed, cut in half horizontally

1 (2-inch) piece ginger, peeled and cut into ¼-inch pieces

20 dried shiitake mushrooms (about 2 ounces)

1 (6-inch) sheet dried kombu (sea vegetable or seaweed)

¼ cup soy sauce

subheading: For the shoyu tare:

¼ cup soy sauce

2 tablespoons mirin

subheading: For the eggs and noodles:

3 to 4 large eggs, depending on the number of diners

6 (5-ounce) packages fresh, thin, and wavy ramen noodles

subheading: For serving:

½ cup menma (fermented bamboo shoots)

6 medium scallions, thinly sliced

3 toasted nori sheets, cut into ribbons

Chili oil or toasted (Asian) sesame oil

subheading: EQUIPMENT:

Measuring cups and spoons

Chef's knife

Stovetop-safe roasting pan or large stovetop-safe casserole dish

Stockpot

Large saucepan

Strainer or slotted spoon (for skimming)

Fine-mesh strainer

Large bowl

Directions at thekitchn.com

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