Even though spring is (supposedly) around the corner, its been pretty frigid. There was a blizzard of sorts here on the Northeast the other day.
What better way to warm up than a steaming bowl of soup? I was craving ramen the other day, and so I decided to try my hand at making a deep rich broth to pair with some noodles, Law and Order SVU reruns, and throw blankets.
I’ve never made ramen before, so I was a bit nervous. Everybody and their mother is making amazing ramen these days. Would mine hold up? I promise you, this is simple. Scary simple. And full of flavor. Two of my favorite things.
I chicken, cut into 8 pieces
NOTE: you can buy this at the grocery store already cut up or have your butcher do it for you, or do it yourself. Either way, we are looking for some chicken bones and trim here.
1 bunch scallions, trim reserved and whites/ greens thinly sliced for garnish
1 knob ginger, sliced (you can keep the skin on)
7 cloves garlic, smashed
3T sesame oil
soy sauce, mirin, and hoisin sauce- about 1/4 C each, to taste.
1 stalk lemongrass, bruised
4 C chicken stock
2 C water
Trim the chicken and reserve trim meat and bones. Whisk together soy sauce, mirin, and hoisin to taste and set on the side.
Heat sesame oil in a medium sized pot over medium heat and add chicken bones and trim, searing to get a deep brown, roasty color on all sides. Add ginger, garlic, and scallion trim and sweat until fragrant, about a minute or two. Add soy sauce mixture and scrape up any chicken bits that may have stuck to the bottom and cook until a bit syrupy. Add chicken stock and water and lemongrass stalk and bring to a simmer and let reduce and flavors concentrate, about one hour.
Strain and enjoy!
For some possible garnish, Here are some ideas:
Noodles; Lo-mein from the Asian section at the supermarket, ramen noodles for about 50 cents from any corner store, leftover cooked rice or microwave dumplings are great ideas also.
Veggies! The more the merrier, in my opinion. I like pickled any pickled veggie for the nice tang, radishes, arugula, kale, carrots, mushrooms.
Extra seasonings like Gochujang, Sriracha, scallions, and cilantro.
I love a poached egg as well, but who doesn’t?