Roast-Chicken-Dinner Ramen
Prep Time:
Cook Time:
Servings:
Ingredients
  • 6 cup low-sodium chicken stock
  • 3 tablespoon reduced-sodium soy sauce
  • 1 1/2 tablespoon kosher salt
  • 1 tablespoon hon dashi powder
  • 1 1/2 teaspoon chicken bouillon
  • 3/4 teaspoon granulated sugar
  • 3 sprigs flat-leaf parsley
  • 1 large sprig fresh thyme
  • 1 large sage leaf
  • 1/4 cup plus two tablespoons vegetable oil
  • 1/2 cup spanish onion, diced
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1 medium garlic clove, smashed and peeled
  • 1 teaspoon thyme leaves, finely chopped
  • 1 teaspoon flat-leaf parsley, finely chopped
  • 1 teaspoon sage, finely chopped
  • 1 teaspoon rosemary leaves, finely chopped
  • 1 pound fresh or frozen ramen noodles or thin fresh egg noodles
  • 1/2 warm roasted chicken, store bought or homemade, breast meat sliced, leg and thigh meat pulled (bones reserved, see note)
  • 1/2 cup scallions, thinly sliced
  • 1 tablespoon plus a teaspoon fresh lemon juice
Directions
  1. Combine the stock, soy sauce, salt, dashi powder, chicken bouillon, and sugarin a medium pot. Twist the herbs in your hands to bruise them slightly, add them to the pot, and set it over high heat. Bring to a boil, then reduce the heat and very gently simmer for 10 minutes. Scoop out and discard the herbs. Keep the broth hot over low heat or keep it in the fridge for up to 2 days.
  2. Heat 2 tablespoons of the oil in a medium pan over high heat until it begins to smoke. Add the onion, carrot, and celery and cook, stirring frequently, until the vegetables are browned at the edges and the carrot is tender with a slight crunch, 5 to 8 minutes. Transfer to a bowl and set aside.
  3. Combine the remaining ¼ cup oil and the garlic in the same pan, set it over high heat, and cook, flipping the garlic once, until it’s deep golden brown on both sides, about 3 minutes. Discard the garlic and let the oil cool fully. Stir in the thyme, parsley, sage, and rosemary.
  4. Bring a large pot of water to a boil. Cook the noodles in the boiling water according to the package instructions until al dente. Drain in a colander and rinse under running water to remove some starch and cool them. Shake to drain them very well, then divide among 4 bowls along with the chicken and scallions.
  5. Increase the heat to bring the broth to a boil, then turn off the heat. Stir in the carrot mixture, herb oil, lemon juice, and more salt to taste. Divide the broth among the bowls, gently agitate the noodles with a fork or chopsticks to prevent them from clumping, and eat.