Tag Archives: ramen

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: Dressing up Ramen


Being on a budget, especially this month, I like to find fun ways to make even the most simple of college meals a treat.  Take the unappreciated ramen.  Most seem to think that it is just “college kid food” but by adding a few things just lying around my house, I can make it into a delicious Chinese-inspired dish, for under $5.

This costs about $1 in the supermarket, but looks like a meal you would pay $10 for

This costs about $1 in the supermarket, but looks like a meal that would cost $10

I used some steak I had leftover from dinner the night before, marinated it in some soy sauce and hoisin, and grilled it, letting it rest. Any protein can be added to the soup to make it more filling, like chicken, fish, or even scrambled eggs.

For the broth, I boiled the water with some chopped garlic, soy sauce, curry powder, and a touch of hoisin.  I added some chopped carrots and leftover slices of red onion for color and texture.

When the noodles were done, I topped them with the steak and added some celery leaves to make it look pretty and to add a peppery bite.

This blog is all about making declious food for cheap, and ramen is the ultimate in cheap food.  Making ramen doesn’t have to be boring, however.  Just by adding a few spices and leftover meats and veggies to the soup creates a more inviting meal that can really be enjoyed rather than just eaten for fuel. There is no wrong way to make this soup, just add whatever is lying around your house; a great way to use leftovers and make a wonderful lunchtime (or dinnertime!) meal.

Try it at home!