Spicy and Creamy Chicken Ramen!

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a budget-friendly option.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based protein alternative, while chicken thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is a more economical choice.

nori

💰Cheaper: seaweed snacks

Seaweed snacks can provide a similar flavor at a lower cost.

Break down the whole chicken into wings, legs, thighs, and breast, separating the meat from the bones.

Place the chicken bones (wings, legs, breastbone, backbone) into a large pot.

Add chicken feet and chicken backbones to the pot.

Pour cold water to cover the chicken and let it sit for 30 minutes to remove blood.

Rinse the chicken bones and drain.

Add 26 cups of cold water and 1 cup of sake to the pot, then bring to a boil over high heat, skimming off any foam.

Reduce heat to medium, cover, and simmer for 5 hours, skimming occasionally.

Prepare the tare by adding kombu, halved garlic bulb, sliced ginger, halved onion, shiitake mushrooms, sake rice wine, cold water, sea salt, and sugar to a medium pot.

Bring tare ingredients to a boil, then reduce heat and simmer for 1 hour.

Strain the tare, squeezing out the juice from the vegetables.

Mix half of the tare with gochugaru for spicy tare.

Grind chicken breast in a food processor with butter until finely ground, then mix with garlic, ginger, starch, soy sauce, mirin, black pepper, egg, and sesame seeds.

Cover the chicken mixture and refrigerate.

After 3 hours of simmering the broth, smash the bones with a potato masher every 30 minutes until the broth is milky and creamy.

Strain the broth using a fine strainer, rinsing to remove any small bone pieces.

Bring the strained broth back to a boil to start cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens