Chicken Soup Pieces Ramen Broth with Soft Egg and Spring Onion
A rich, savoury ramen-style broth built from chicken soup pieces, with noodles, a jammy soft egg and a spoon of chilli oil.
Raw materials
Soup pieces give the broth body. Shred the meat back into the bowls.
Ingredients
Method
Start in cold water and skim well for a clean broth.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Simmer the broth
Put the chicken, onion, ginger, garlic, spring onion whites and peppercorns in a pot with the cold water. Bring slowly to a boil, skim, then simmer gently for 50 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 03Strain and season
Strain the broth. Pick the meat off the bones and shred it. Stir the soy sauce, miso and sesame oil into the broth. Taste for salt.
- 04Soft eggs
Lower the eggs into boiling water for 6 to 7 minutes. Move to iced water, peel and halve.
- 05Cook the noodles
Boil the noodles in a separate pot as the pack says. Drain well.
- 06Build the bowls
Divide the noodles into bowls. Ladle over the hot broth, add chicken, egg, corn, spring onion and chilli oil.
Questions
Can I keep the broth?+
Yes. It keeps 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot.
Why cook the noodles separately?+
The starch in the cooking water would cloud the clear broth.
Start with the soup pieces
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