Ingredients:

  • 2 lbs (900g) chicken bones and/or carcass (chicken backs, necks, and wings are ideal)
  • 8 cups (2 liters) water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2-inch (5cm) piece of ginger, peeled and sliced
  • 2 scallions (green onions), roughly chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1 lb (450g) boneless, skinless chicken thighs
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (or dry sherry)
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake (or dry sherry)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 12 oz (340g) dried ramen noodles
  • 4 soft-boiled eggs, peeled and halved
  • 2 scallions (green onions), thinly sliced
  • 1 sheet nori seaweed, cut into strips
  • 1 cup cooked bamboo shoots (menma)
  • Optional toppings: chili oil, sesame seeds, bean sprouts, corn

Instructions:

  1. Prepare the Chicken Broth: Combine chicken bones, water, onion, carrots, celery, garlic, ginger, scallions, soy sauce, salt, and peppercorns in a large stockpot. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any foam that rises to the surface. Strain the broth through a fine-mesh sieve and discard the solids.
  2. Marinate and Cook the Chicken: In a bowl, combine chicken thighs with soy sauce, sake (or sherry), ginger, garlic, and sesame oil. Let marinate for at least 15 minutes. In a saucepan, sear the chicken thighs until browned on both sides, then reduce heat and cook through until the internal temperature reaches 165°F (74°C). Let cool slightly, then slice thinly.
  3. Prepare the Tare: In a small bowl, whisk together soy sauce, mirin, sake (or sherry), rice vinegar, and sesame oil. This is your flavor bomb!
  4. Cook the Ramen Noodles: Cook ramen noodles according to package directions. Drain well.
  5. Assemble the Ramen: Divide the tare evenly among 4 bowls. Add approximately 2 cups of hot chicken broth to each bowl. Add cooked ramen noodles. Top with sliced chicken, soft-boiled egg halves, scallions, nori strips, bamboo shoots, and any other desired toppings.
  6. Serve Immediately: Slurp away!