This is a great way to re-use your chicken carcass and meat. Delicious and full of nutrients, this ramen is a winner, winner, chicken dinner.
1 Leftover chicken carcass
400g Leftover chicken meat (or any meat)
1 Cinnamon stick
1 Star anise
4 Black cardamom pods
1 Bunch of spring onions
Ramen noodles or any good noodle
4 Good quality eggs
100ml Soy sauce
2 tbsp Miso
1 tbsp Gochujang
1 tbsp Mirin
2 Sheets of Nori seaweed to garnish
Chilli oil (optional)
Method: Start by putting the chicken carcass in a pot, break this up a bit to make sure it’s going to release all of that goodness from the bones. Add in the cinnamon, star anise, cardamom, roughly chopped garlic and ginger and the roughly torn spring onion, (chop off the green tops to reserve for the garnish).
Cover with cold water and place on a high heat, bring to the boil. As soon as it starts to bubble, reduce the heat to a medium low. Leave this to simmer away for at least 2 hours.
In the meantime you can prepare everything for the ramen. Make a Tare (pronounced tah-reh), this is where the majority of the ramen flavour comes from. To make the tare, add the soy, miso, gochujang and mirin into a bowl. Keep this to one side and we will come back to it later.
Pre-cook the noodles and run them under cold water to stop the cooking process. Get good quality eggs and soft boil all four of them, usually 6 minutes and 30 seconds for the perfect soft boil. Place these in a mixture of soy sauce, sugar and water to make soy cured eggs, if you prefer.
After the stock has simmered for 2 hours, strain it into a clean pot, discard the carcass and the vegetables (it’s done it’s job).
To serve the ramen; prepare four large bowls and add a tablespoon of the tare into each bowl. Then add a ladle or two of the broth, the cooked noodles and the leftover meat (reheat the meat in a pan if you wish). Garnish with the reserved chopped spring onion, and the soft boiled egg (cut in half), and finally the nori. Drizzle with chilli oil if you wish. Get stuck in and enjoy