Ramen Noodles in Soup Made from Scratch
There are many kinds of ramen in Japan, but salt, soybean miso, and tonkotsu pork-based broths are the mainstays.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving and includes all the soup
Ingredients (Serves 2)
- 2 packs instant ramen
- 1 bone-in chicken thigh (250 g)
- 1 naga-negi long onion (green portion/minced)
- 1 piece ginger (thinly sliced)
- 2 heads bok choy
- 1 tbsp vegetable oil
Make an incision in the chicken thigh along the bone. Season with salt and pepper.
Heat 1 tbsp of vegetable oil in a frying pan. Fry both sides of the chicken until golden brown. Remove the chicken and add the negi and ginger. Stir-fry until aromatic.
Place the chicken, negi, ginger, 1 tsp of salt and 1.6 liters of water in a large pot and bring to the boil. Reduce the heat to low and simmer for 35 minutes.
When the soup has been reduced to half, remove the chicken. Debone and tear into pieces. Test the soup and adjust the taste with salt. Blanch the bok choy and cut into easy-to-eat pieces.
Fill a separate pot with water and bring to a boil. Add the instant ramen and continue boiling, adding water 2-3 times to keep it from boiling ever. Drain thoroughly after cooking for slightly less time than stated on the pack. Arrange in individual serving bowls. Pour soup over the noodles and top with chicken and bok choy.