INGREDIENTS

NutritionSortLoading...
Loading...

1 Whole Chicken

2 Yellow onion, halved

2 Scallions, cut into 2-3 inch pieces

3-4 Garlic Cloves, peeled

2 Medium Carrot, scrubbed but not peeled, cut in half

3 Shallots, peeled and halved

Black Peppercorns

Soy Sauce/liquid aminos

Sesame Oil

Sriracha

Salt and Pepper, to taste

Ramen Noodles

Baby Bok Choy, cleaned and halved

Enoki Mushrooms, dirty ends removed and cut into smaller bundles

Select allAdd

INSTRUCTIONS

1. Deconstruct Chicken and add all pieces and carcass into large stock pot, then fill with water until chicken is covered by 1-2 inches of water.

2. Boil Chicken until pieces reach 165 Internal Temp, then remove leg pieces and breasts. Remove any skin and return skin to pot. Continue to boil carcass and other Chicken pieces until reduced to desired level.

3. While Chicken is boiling add all the processed vegetables into second stock pot and fill with water. Cook until vegetables are well cooked and broth is flavorful. Strain broth through fine mesh sieve. Reserve stock, discard Chicken pieces and carcass.

4. Pull chicken breast and leg meat into a mixing bowl, season with Soy Sauce/Liquid Aminos, Sesame Oil, Sriracha, salt and pepper until desired flavor is achieved.

5. Strain vegetable stock through fine mesh sieve, and reserve stock (Save carrot to serve with soup, discard other vegetables)

6. Add Soy Sauce/Liquid Aminos to vegetable stock until desired flavor is reached. Then add vegetable stock to chicken stock until desired flavor is achieved. (Optional--Skim some of the fat off the top of the stock. I don't do this because my family enjoys the way the fat coats the tongue while you're eating the soup.)

7. Braise Baby Bok Choy and Enoki Mushrooms in chicken stock.

8. Cook Ramen Noodle in chicken broth according to package directions, then strain. Discard the stock used to cook ramen, as it will be too starchy. Rinse ramen in cold water.

9. Assemble your ramen bowls with the Ramen Noodle, seasoned Chicken, Enoki Mushrooms, Baby Bok Choy then top with chicken broth.