Some ramen broth recipes can take up to 24 hours to make. After a couple of attempts, I was able to come up with a recipe that only take 5 hours but is still packed with flavor. Ramen broth can be made up to a week in advance. It can also be frozen in single-serve portions for thawing and eating anytime. The broth should be brought back to a full boil before serving with the ramen.
Equipment:
Roasting pan that is also stove top safe
Stock pot
Strainer (sieve)
Ingredients:
Chicken wings (6lbs)
Carrots (4, quartered)
Scallions (2 bunches)
Garlic (1 bulb, cap removed)
Ginger (2 inches, peeled and quartered).
Water (no less than 10 cups, divided)
Soy sauce (¼ cup)
Step 1: Preheat oven to 425°.
Step 2: Roast wings in oven for 35 min.
Step 3: Add carrots and scallions to roasting pan and stir. Continue roasting for 30 min.
Step 4: Remove pan from oven and place on stovetop. Transfer roasted chicken and vegetables to the stock pot.
Step 5: Deglaze roasting pan with 2 cups of water over medium high heat, scraping all the brown bits from roasting pan; then transfer contents to stock pot.
Step 6: Into the stock pot add garlic, ginger, 8 cups of water, and soy sauce. Bring to a boil. Reduce heat, and simmer for 3 hours, skimming fat from surface often.
Step 7: After simmering chicken, meat should be falling off the bone. Strain the broth through the sieve. Reserve the chicken meat to have with ramen bowl. Discard the scraps.
Step 8: At this point, the fat should be separated from the broth. One method is to cool the broth in the fridge until the fat begins to solidify then scrape with a spoon.
Broth can be refrigerated for up to a week or frozen for up to 3 months.
When it's time to prepare the ramen bowls, bring the broth to a boil. Note: Do not cook the noodles in the broth, this will make the noodles gummy.
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