Ultimate Comfort: Homemade Chicken Ramen Noodle Soup Recipe
Chicken ramen noodle soup. The very words evoke a sense of warmth, comfort, and pure deliciousness. Forget the instant noodles from your college days; we’re talking about a truly exceptional, homemade version that’s packed with flavor and goodness. This recipe isn’t just about throwing ingredients together; it’s about building layers of umami, creating a rich broth, and crafting a bowl that rivals your favorite ramen shop. So, put on your apron, sharpen your knives, and get ready to embark on a culinary adventure that will transform your understanding of chicken ramen noodle soup.
Why Make Chicken Ramen Noodle Soup at Home?
Before we dive into the recipe, let’s address the elephant in the room: why bother making it from scratch? The answer is simple: flavor control and quality ingredients. When you make your own ramen, you have complete control over the sodium content, the freshness of the vegetables, and the quality of the chicken. Plus, it’s incredibly satisfying to create something so delicious from start to finish. Here’s a few key benefits:
* **Superior Flavor:** Store-bought broths and seasonings often contain artificial flavors and preservatives. Homemade broth is bursting with natural, rich flavors that can’t be replicated.
* **Customization:** You can tailor the recipe to your exact preferences. Want it spicier? Add more chili flakes. Prefer a richer broth? Use chicken thighs instead of breasts.
* **Healthier Option:** You control the ingredients, so you can avoid excessive sodium, MSG, and unhealthy fats.
* **Therapeutic Cooking:** There’s something incredibly soothing about simmering a pot of broth and carefully preparing each component of the dish.
* **Impress Your Friends and Family:** Imagine the look on their faces when you serve them a restaurant-quality bowl of ramen made with love.
Key Components of Amazing Chicken Ramen Noodle Soup
To create truly exceptional chicken ramen, you need to pay attention to each component of the dish. These are the key elements we will be focusing on:
* **The Broth:** The foundation of any good ramen is the broth. We’ll be making a flavorful chicken broth from scratch, using chicken bones, vegetables, and aromatic seasonings.
* **The Chicken:** Tender and juicy chicken is a must. We’ll explore different cooking methods to ensure the chicken is perfectly cooked and full of flavor.
* **The Noodles:** The type of noodle you choose can significantly impact the overall experience. We’ll discuss different types of ramen noodles and where to find them.
* **The Tare (Seasoning Base):** Tare is a concentrated seasoning that adds depth and complexity to the broth. We’ll be making a simple but effective tare using soy sauce, mirin, and other flavorful ingredients.
* **The Toppings:** Toppings add texture, flavor, and visual appeal to the ramen. We’ll explore a variety of toppings, from soft-boiled eggs to scallions to nori seaweed.
The Ultimate Chicken Ramen Noodle Soup Recipe
Now, let’s get down to the nitty-gritty: the recipe itself. This recipe is designed to be approachable for home cooks of all skill levels. Don’t be intimidated by the number of steps; each step is relatively simple, and the end result is well worth the effort.
**Yields:** 4 servings
**Prep time:** 45 minutes
**Cook time:** 3-4 hours (mostly simmering)
Ingredients:
**For the Broth:**
* 1.5-2 lbs chicken carcass (or chicken bones, backs, and necks)
* 1 large onion, quartered
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 4 cloves garlic, smashed
* 2-inch piece of ginger, peeled and sliced
* 10 cups water
* 1/4 cup sake (optional, but recommended)
* 2 tablespoons soy sauce
* 1 teaspoon black peppercorns
* 1 bay leaf
* 2-3 dried shiitake mushrooms (optional, for extra umami)
* 1 sheet kombu (dried kelp, optional, for extra umami) – remove after 1 hour of simmering, or it can make the broth bitter.
**For the Chicken:**
* 1 lb boneless, skinless chicken breasts or thighs (thighs are more flavorful)
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon ground ginger
* 1/4 teaspoon garlic powder
**For the Tare (Seasoning Base):**
* 4 tablespoons soy sauce
* 2 tablespoons mirin
* 1 tablespoon sake (optional)
* 1 teaspoon brown sugar or honey
* 1/2 teaspoon sesame oil
**For the Noodles:**
* 12-16 ounces fresh or dried ramen noodles
**For the Toppings (Get Creative!):**
* Soft-boiled eggs, marinated in soy sauce (Ajitsuke Tamago)
* Sliced green onions (scallions)
* Nori seaweed sheets, cut into strips
* Bamboo shoots (menma), marinated
* Spinach or other leafy greens, blanched
* Bean sprouts
* Corn kernels
* Chili oil or chili flakes (for heat)
* Sesame seeds
* Narutomaki (fish cake with a swirl design)
* Wood ear mushrooms, sliced
Equipment
* Large Stockpot or Dutch Oven
* Chef’s Knife
* Cutting Board
* Strainer or Fine-Mesh Sieve
* Small Bowls for Preparing Toppings
Instructions
**Part 1: Making the Chicken Broth**
1. **Roast the Chicken Bones (Optional, but Recommended):** Preheat your oven to 400°F (200°C). Spread the chicken bones on a baking sheet and roast for 30-40 minutes, or until they are nicely browned. This step adds depth and richness to the broth. Roasting is especially important if you are using raw chicken bones instead of a leftover carcass.
2. **Combine Ingredients in a Pot:** In a large stockpot or Dutch oven, combine the roasted chicken bones (or leftover carcass), onion, carrots, celery, garlic, ginger, water, sake (if using), soy sauce, peppercorns, bay leaf, and dried shiitake mushrooms (if using). Bring to a boil over high heat.
3. **Simmer the Broth:** Once the broth reaches a boil, reduce the heat to low, skim off any foam or impurities that rise to the surface, and simmer gently for at least 3 hours, or up to 4 hours. The longer it simmers, the richer and more flavorful the broth will be. If using kombu, add it now and remove after 1 hour of simmering.
4. **Strain the Broth:** After simmering, remove from heat and let the broth cool slightly. Strain the broth through a fine-mesh sieve or strainer lined with cheesecloth to remove the solids. Discard the solids. The resulting broth should be clear and golden.
5. **Defat the Broth (Optional):** If desired, you can defat the broth by refrigerating it overnight. The fat will solidify on the surface, making it easy to remove with a spoon.
**Part 2: Preparing the Chicken**
1. **Marinate the Chicken:** In a small bowl, combine the soy sauce, sesame oil, ground ginger, and garlic powder. Add the chicken breasts or thighs and toss to coat. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
2. **Cook the Chicken (Choose Your Preferred Method):**
* **Poaching:** This is a gentle method that results in very tender chicken. Bring a pot of water to a simmer. Add the marinated chicken and cook for 12-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the pot and let cool slightly before shredding or slicing.
* **Pan-Searing:** This method adds a bit of color and flavor to the chicken. Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and sear for 3-4 minutes per side, or until cooked through. Let rest for a few minutes before slicing.
* **Sous Vide:** For incredibly tender and evenly cooked chicken, use the sous vide method. Seal the marinated chicken in a vacuum-sealed bag and cook in a water bath at 145°F (63°C) for 1-2 hours. Sear briefly in a hot skillet before slicing.
3. **Shred or Slice the Chicken:** Once the chicken is cooked, shred it with two forks or slice it thinly against the grain.
**Part 3: Making the Tare (Seasoning Base)**
1. **Combine Ingredients:** In a small bowl, combine the soy sauce, mirin, sake (if using), brown sugar or honey, and sesame oil. Stir until the sugar or honey is dissolved.
2. **Taste and Adjust:** Taste the tare and adjust the seasonings as needed. You may want to add a pinch of salt or a dash of chili oil for extra flavor.
**Part 4: Cooking the Noodles**
1. **Cook the Noodles According to Package Directions:** Bring a large pot of water to a boil. Add the ramen noodles and cook according to the package directions. Fresh ramen noodles typically cook in 2-3 minutes, while dried noodles may take longer.
2. **Drain the Noodles:** Drain the noodles immediately after cooking and rinse them with cold water to stop the cooking process. This will also prevent them from sticking together.
**Part 5: Assembling the Ramen**
1. **Warm the Bowls:** Warm your ramen bowls by filling them with hot water and letting them sit for a minute or two. Pour out the water before assembling the ramen.
2. **Add the Tare:** Add 1-2 tablespoons of tare to each bowl, depending on your taste preference.
3. **Add the Broth:** Pour about 2 cups of hot chicken broth into each bowl.
4. **Add the Noodles:** Add a portion of cooked ramen noodles to each bowl.
5. **Arrange the Toppings:** Arrange the shredded or sliced chicken and your desired toppings artfully on top of the noodles. Be creative and have fun with it!
6. **Serve Immediately:** Serve the ramen immediately and enjoy!
Tips for the Best Chicken Ramen Noodle Soup
* **Use High-Quality Ingredients:** The better the ingredients, the better the ramen. Use fresh vegetables, high-quality chicken, and authentic ramen noodles.
* **Don’t Rush the Broth:** Simmering the broth for a long time is essential for developing deep, rich flavors. Be patient and let the broth do its thing.
* **Taste and Adjust:** Taste the broth, tare, and noodles throughout the cooking process and adjust the seasonings as needed.
* **Prepare Your Toppings in Advance:** Having all of your toppings prepped and ready to go will make the assembly process much smoother.
* **Warm Your Bowls:** Warming the bowls helps to keep the ramen hot for longer.
* **Don’t Overcook the Noodles:** Overcooked noodles are mushy and unpleasant. Cook them al dente, just like pasta.
* **Get Creative with Toppings:** Don’t be afraid to experiment with different toppings to find your perfect combination.
* **Garnish with Fresh Herbs:** A sprinkle of fresh cilantro or parsley can add a pop of freshness and flavor.
* **Add a Soft-Boiled Egg (Ajitsuke Tamago):** Marinated soft-boiled eggs are a classic ramen topping that adds richness and flavor.
* **Adjust the Spice Level:** Add chili oil or chili flakes to taste for a spicier ramen.
Variations and Substitutions
* **Vegetarian Ramen:** Substitute vegetable broth for chicken broth and add tofu or mushrooms instead of chicken.
* **Spicy Ramen:** Add a few tablespoons of gochujang (Korean chili paste) or a pinch of chili flakes to the broth for a spicy kick.
* **Miso Ramen:** Add a tablespoon or two of miso paste to the broth for a richer, more complex flavor.
* **Shoyu Ramen:** Use a higher quality or aged soy sauce in the tare for a deeper umami flavor.
* **Pork Ramen (Tonkotsu):** This is a more involved process as it uses pork bones, but can add a unique taste to your ramen dish.
* **Different Proteins:** Try using shrimp, pork belly, or beef instead of chicken.
* **Different Vegetables:** Experiment with different vegetables, such as bok choy, snow peas, or mushrooms.
Where to Find Ramen Noodles
Ramen noodles can be found in a variety of places:
* **Asian Supermarkets:** This is the best place to find a wide variety of fresh and dried ramen noodles.
* **Specialty Food Stores:** Some specialty food stores carry high-quality ramen noodles.
* **Online Retailers:** You can also purchase ramen noodles online from various retailers.
* **Some Grocery Stores:** Some larger grocery stores may carry a limited selection of ramen noodles in the Asian foods section.
Look for noodles that are specifically labeled as “ramen noodles.” They should be alkaline noodles, which gives them their characteristic chewy texture.
Serving Suggestions
Chicken ramen noodle soup is a complete meal on its own, but you can also serve it with a few side dishes:
* **Gyoza (Japanese Dumplings):** These pan-fried dumplings are a classic accompaniment to ramen.
* **Edamame:** Steamed edamame pods sprinkled with salt make a healthy and satisfying snack.
* **Japanese Pickles (Tsukemono):** These pickled vegetables add a refreshing contrast to the rich ramen broth.
* **Seaweed Salad (Wakame):** This light and flavorful salad is a great way to add some extra nutrients to your meal.
Storage and Reheating Instructions
* **Storage:** Store leftover ramen broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Store the toppings separately as well.
* **Reheating:** To reheat the broth, bring it to a simmer in a saucepan over medium heat. Reheat the noodles separately in boiling water for a minute or two, or until heated through. Assemble the ramen as described above, adding fresh toppings.
**Can you freeze Ramen?**
It is not recommended to freeze the assembled ramen as the noodles can become soggy. However, you can freeze the broth on its own in an airtight container for up to 2 months. Thaw the broth overnight in the refrigerator before reheating.
Enjoy Your Homemade Chicken Ramen!
Making chicken ramen noodle soup from scratch may seem like a daunting task, but it’s a rewarding culinary experience that will elevate your appreciation for this beloved dish. With a little patience and attention to detail, you can create a restaurant-quality bowl of ramen that’s bursting with flavor and goodness. So, gather your ingredients, put on your apron, and get ready to slurp your way to ramen heaven!