This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Beginning to explore the ramen craze at home. My Homemade Chicken Ramen should more appropriately be called chicken mushroom ramen broth.
Jump to RecipeI wanted to achieve that clear broth that ramen is known for but wanted to get in as much flavor as I could. Challenge is I have never made this before and I have no idea of the science. I did a bunch of research as put together a few different ideas that I found.
To me a ramen bowl is made by all that goes into it. Even though my broth used chicken, my bowl was vegan. The bowl had both flavor and texture. My protein was tofu. I did a quick braise on some bok choy, added corn, carrots and mushrooms. The coup de grace though was the addition of vegan kimchi. I do have to admit that this was store bought but I just love its flavor and how much it adds to the bowl.
Making ramen is time consuming, or rather, it takes a lot of time. To get the most flavor the broth is simmered over night. I would not say it is hard but there are a number of steps. You also need to make the DASHI – the common flavor added to the broth. Interestingly, I read that dashi was created about 800 years ago by mixing spring water and kombu/kelp.
Chicken Ramen Broth ingredients.
The dashi.
The broth simmering.
The Homemade Chicken Ramen Soup plated.
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.
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
-
Bring the water to a boil. Remove from heat and add all the ingredients. Once cool, move to refrigerator overnight.
Chicken Ramen Broth
-
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
-
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!
Leave a Reply