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Homemade Chicken Ramen

Trying my hand at the ramen soup thing beginning with a Homemade Chicken Ramen broth including dried mushrooms for depth of flavor.

Course dinner, Lunch, Soup
Cuisine Japanese recipe, Ramen, soup
Keyword chicken, gluten free, Ramen, Soup, tofu
Prep Time 15 minutes
Cook Time 1 day 6 hours
Total Time 1 day 6 hours 15 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

Dashi

  • 4 Cups Water
  • 1 Piece kombu
  • 1/4 Cup Bonito flakes
  • 3 Ounces Dried mushroom

Chicken Ramen Broth

  • 12 Whole Wing bones
  • 1 Whole Onion quartered
  • 1 Whole Apple quartered
  • 5 Whole Green onions chopped
  • 3 Inches Ginger
  • 3 Cloves Garlic smashed
  • 4 Ounces Assorted dried mushrooms
  • 1/4 Cup Sake
  • 16 Cups Water

Soup Components

  • 2 Cups Frozen corn
  • 2 Whole Large carrots cut into matchsticks
  • 1 Large Bok choy steamed
  • 1 Large Enoki (mushroom)
  • 1 Jar Vegan Kimchi
  • 4 Whole Green onions diced
  • 16 Ounces Firm tofu squared
  • 1 Tbsp Korean red chili powder
  • 2 Tsp Olive oil

Instructions

Dashi

  1. Bring the water to a boil. Remove from heat and add all the ingredients. Once cool, move to refrigerator overnight.

Chicken Ramen Broth

  1. Add all the broth ingredients to a big pot. Bring to a boil, reduce to a simmer. Let simmer over night. In the morning, add half the dashi and continue to simmer for 12 hours. Strain the ingredients reserving the broth.

Soup components

  1. Begin by drying the tofu. Then, spice with the Korean red chili powder. Heat a skillet on medium high heat. Add the oil followed by the tofu. Cook two minutes per side to get a little crispy. Set aside.

    Braise the bok choy and set aside.

    Assemble the dish by filling the bowl with the broth. Then, place all the soup components in the bowl.

    Serve and enjoy!