Homemade Chicken Soup Ramen (鶏だしラーメン; tori dashi ramen)
Learn how to make ramen soup from scratch using chicken thighs! The clear, aromatic soup is simple yet incredibly delicious.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving (including soup).
Ingredients (Serves 2)
- 2 packs instant ramen noodles
- 1 bone-in chicken thigh (250 g)
- 1 Japanese leek (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 leek and ginger. Stir-fry until aromatic.
Place the chicken, leek, ginger, 1 tsp of salt and 1.6 liters of water in a large pot and bring to a boil. Reduce the heat to low and simmer for 35 minutes.
When the soup reduces to half, remove the chicken. Debone and tear into pieces. Test the soup and adjust with salt to taste. 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 over. Cook the noodles slightly less than the amount of time specified on the package, then drain thoroughly. Arrange in individual serving bowls, and pour the chicken soup over the noodles. Top with shredded chicken and bok choy.