Tag Archives: noodles

Roasted Chicken Ramen Broth

Roasted Chicken Ramen Broth


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.


…of sorts.

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?


Seriously, who doesn’t?

Happy Slurping!





Recipe: Saffron Noodles


Since I am still in a Spain state of mind, lets talk more about Saffron.  Since I got a great deal on saffron in Spain (where it is from), I decided to use it in this recipe for saffron noodles I found in the January issue of Food Network mag.  You can also find the recipe online. I edited my version, leaving out the vanilla extract and subbing scallions for chives. This is a simple plate of noodles to make as an appetizer or for a main course!

Creamy, cheesy, saffron-y

Creamy, cheesy, saffron-y



Papparadelle noodles [$1]

2/3 cup heavy cream [$3]

1 shallot [$1]

1 lemon – both juice and zest[$1]

Parmesan cheese [$4]

scallions [$2]

Pinch saffron threads [these can be quite expensive in the US, either buy a small amount or buy a bunch and have it forever; a little goes a long way with saffron]


Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened.
Add the cream, 1/4 teaspoon salt, and pepper to taste; simmer until slightly thickened, then add the lemon juice.

Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan and half of the scallions and toss to coat. Serve topped with the lemon zest, remaining scallions and more cheese.

Feel free to make this dish your own by adding seafood- I recommend mussels or shrimp, or chicken or steak. Serve with a salad (and a glass of wine) if you wish for a complete meal!
a close up of the tasty noodles!

a close up of the tasty noodles!