Still on my way to perfecting a chicken ramen! This version actually tasted very yummy! Not as good as japan but will do in the midwest, USA.
Broth inspo: flavor bender’s chicken shoyu ramen. Cheating a bit by using store brought chicken stock but then enhancing with boiled chicken bones (thighs and wings), green onion, garlic, ginger, korean red chili flake and the most important dried shiitake mushrooms!
Tare: soy sauce, mirin, kombu cold steeped overnight and then bonito flakes added. Followed recipe from cook well (ethan chlebowski)
Toppings: chicken chasu – Followed recipe from cook well (ethan chlebowski). Left skin on and blow torched. Loved this!
Stir fried Yu Choy
Green onion tops
Spicy sprout mix
Soft boiled egg
Nori
by Hopeful-Face-4197
2 Comments
Definitely midwest-worthy and honestly, I’d be happy eating this any day!
When cooking eggs, stir them for the first two minutes so that the yolk is in the middle.
This is the only nuance in this masterpiece. 😄