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Roast Chicken Ramen Recipe
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Roasted Chicken Ramen

Restaurant quality ramen in 2 hours. Roasted chicken, ramen noodles, gooey egg, nori and spring onion.
Total Time2 hours
Servings: 2

Ingredients

Broth

  • 6 chicken Wings
  • 2 chicken thigh fillets, skin on and bone in
  • 2 slices of pork belly
  • 6 shallot onions
  • 1 whole garlic bulb
  • a few shakes of Japanese togarashi spice optional
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp minced ginger
  • 1.5 litres of high qulaity natural chciken stock (homemade or shop bought)
  • 100g ramen noodles
  • 4 spring onions shredded or chopped very fine.
  • 2 eggs Check recipe notes for optional Ramen Egg Marinade
  • white vinegar for adding to boiling water
  • Black sesame seeds for garnish

Tare

  • 2 tsp white miso red is also fine if you can’t find white
  • 1 garlic clove minced
  • 45ml soy milk or regular milk and 1 tsp butter
  • 1 tbsp mirin

Instructions

  • Ramen Eggs: The eggs must be at room temperature, otherwise they will crack when added to the boiling water. Bring the water and white vinegar to the boil in a small saucepan and add the eggs. Boil for exactly 6.5 minutes. Remove and place in iced water to stop cooking. Set aside for later. If marinating, once cold, peel away the shell and place the eggs in the marinade. Transfer to the fridge until ready to serve.
  • Preheat oven to 200°C (180°C fan-forced).
  • Cut rind off the pork belly strips with a pair of scissors. Then roll up and use toothpicks to secure (or tie with cooking string).
  • Place the chicken wings, chicken thighs, pork belly rolls, shallots and whole head of garlic on a roasting tray. Mix the soy, mirin and togarashi seasoning in a separate bowl or cup. Rub the wings and pork with the marinade. Use a small amount of vegetable oil for the bulb of garlic and the onions. Roast for 45 minutes.
  • To make the chilli oil: Put the chilli flakes, chopped garlic and sesame seeds in a pestle and mortar and crush as much as possible. In a small saucepan, add the sesame oil and vegetable oil together with the crushed chilli mixture and heat gently for about 1 minute, stirring all the time. Remove from heat and set aside.
  • Finish the soup base: Remove meat from chicken thighs and set aside to use as the meat topping on your ramen. Now remove garlic and onions from skins. Add pork belly, chicken wings with meat in tact, chicken thigh bones and skin, garlic, shallot and minced ginger to a saucepan. Return to the roasting tray and add 150ml boiling water, then using a wooden scraper or spoon, scrape all the pan juices tougher.
  • Add the pan juices to the pork-chicken mixture and with a potato masher use all your muscle to bash and mash up. When this is done pour in 1 liter of the chicken stock, place on heat, and bring to a rapid boil. Continue to boil uncovered for approximately 15 – 20 minutes or until reduced by a little more than half (keep your eye on it as if you over-reduce you won't have much soup at the end!). This method will help thicken the soup and extract oils from bones, chicken, and pork meat.
  • When reduced add the remaining 500ml of chicken stock, bring back to a rapid boil then cover, turn to simmer, and gently cook for 20 minutes. After this time the ramen broth should be nicely thickened and oily. Next, with your potato masher give the broth one last mash, mincing as much of the meat and bones as you can to extract flavour. Strain broth with a fine sieve until clean.
  • Ramen noodles: Cook the ramen noodles according to packet instructions (they should be slightly al dente). Rinse under cold water to stop the cooking process and set aside.
  • For the Tare: Combine all ingredients in a saucepan, gently heat and whisk until smooth. Be careful not to boil or burn.
  • To finish the soup base: Reheat the stock until very hot, then remove from the heat and whisk in the miso tare along with 2 teaspoons the chilli oil.
  • Build your bowls: Remove eggs from the fridge and slice them in half lengthways. Divide noodles between bowls. Pour over hot miso ramen broth. Let it sit for 30 seconds to reheat the noodles. Layer with reserved roasted chicken meat, shredded spring onion and ramen eggs (seaosn the eggs with salt if they are not marinated). Sprinkle with black sesame seeds. Serve remaining chilli oil on the side for topping up if desired.

Notes

Roasted Chicken Skin: Instead of putting the fried chicken skin back into the ramen bowl, you can use it to garnish your finished soup.
Ramen Egg Marinade Recipe: You will need to cook 4 eggs in total to make use of the marinade.
  • 4 Medium Eggs
  • 60ml cup soy sauce
  • 60ml cup mirin
  • 60ml cup sake or white wine
Method:
Combine all marinade ingredients. Cook the eggs for 6.5 minutes. When cold, remove shells and submerge the eggs in the marinade. Store in the fridge for a minimum of 2 hours and a maximum of 8 hours.
Ramen eggs are best prepared in advance to reach the full 8 hours of marinating before use.