Spicy and Creamy Chicken Ramen

Ingredients

• 4.5 lb Whole Chicken (free-range, organic, non‑GMO; keep skin and bones for broth)
• 3 lb Chicken Feet (cleaned, nails trimmed)
• 1 lb Chicken Backbones (raw, includes any leftover bones)
• 1 oz Kombu Dried Kelp (for tare, wipe gently to remove dust)
• 1 bulb Garlic (cut in half for tare; extra cloves for meatball and garnish)
• 2 oz Ginger (sliced for tare; also grated for meatball)
• 4 pcs Dried Shiitake Mushrooms (rehydrated in water for tare)
• 2 cup Sake (divided: 1 cup for broth, 1 cup for tare; optional – replace with water)
• 30 cup Cold Water (for broth and tare; adjust as needed)
• 2 tbsp Sea Salt (for tare)
• 2 tbsp Sugar (for tare)
• 4 tbsp Gochugaru Korean Red Pepper Flakes (for spicy tare)
• 2 tbsp Unsalted Butter (softened, for meatball mixture)
• 1 tbsp Cornstarch (for meatball binding)
• 1 tbsp Soy Sauce (for meatball seasoning)
• 1 tbsp Mirin (sweet rice wine for meatball)
• 1 pinch Black Pepper (freshly ground for meatball)
• 1 large Egg (room temperature, for meatball binding)
• 2 tbsp Sesame Seeds (finely ground, for meatball and garnish)
• 2 tbsp Chicken Powder (umami boost for finished broth)
• 1 small head Napa Cabbage (cut into bite‑size strips)
• 4 stalks Green Onions (thinly sliced for garnish)
• 400 g Ramen Noodles (Tonkotsu style) (thin, fresh or dried; adjust cooking time per package)
• 1 tsp Yuzu Kosho (optional, for spicy topping)

Instructions

1. Break Down the Whole Chicken

   Using a sharp chef’s knife, remove the wings, legs, and breast meat from the carcass. Keep all bones, skin, and any attached meat for the broth. Set the meat aside for the meatball mixture; place bones, skin, and leftover meat in the large stock pot.

   Time: PT15M

2. Add Additional Bones and Feet

   Add the chicken feet, backbones, and any neck bones to the pot. Rinse briefly under cold water.

   Time: PT5M

3. Cold‑Water Soak

   Cover the bones with cold water (just enough to submerge). Let sit for 30 minutes, then drain and rinse again to remove excess blood.

   Time: PT30M

4. Start the Broth

   Return bones to the pot, add 26 cups cold water and 1 cup sake (or water). Bring to a rolling boil over high heat.

   Time: PT10M

5. Skim the Foam

   As soon as foam appears, use a ladle or fine mesh strainer to skim it off. Continue skimming for 10‑15 minutes until the surface is mostly clear.

   Time: PT15M

6. Simmer the Broth

   Reduce heat to medium, cover, and let simmer gently for 5 hours. Every 30 minutes, gently mash the bones with a potato masher to release marrow.

   Time: PT5H0M

7. Prepare the Tare (Seasoning Base)

   In a medium saucepan, combine 1 oz kombu, 1 bulb garlic (halved), 2 oz sliced ginger, white part of 1 large leek, 3‑4 dried shiitake mushrooms, 1 cup sake (or water), 3 cups cold water, 2 tbsp sea salt, and 2 tbsp sugar.

   Time: PT10M

8. Cook the Tare

   Bring the tare mixture to a hard boil over high heat, then reduce to medium, cover, and simmer for 1 hour.

   Time: PT1H10M

9. Finish the Tare

   Cool the tare slightly, then strain through a fine mesh strainer, pressing the vegetables to extract all juice. Divide the liquid in half: keep one half as plain shio tare, stir 4 tbsp gochugaru into the other half for spicy tare.

   Time: PT15M

10. Make Chicken Meatball Mixture

    Cut the reserved chicken breast meat into large chunks. Pulse in a food processor with 2 tbsp softened butter until coarse‑pea size (8‑12 pulses). Transfer to a mixing bowl and add 1 clove grated garlic, 2 oz grated ginger, 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp mirin, pinch of black pepper, 1 large egg, and 2 tbsp finely ground sesame seeds. Mix thoroughly with hands.

    Time: PT12M

11. Chill Meatball Mixture

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 3 hours) to firm up.

    Time: PT30M

12. Final Bone Smash

    With 30 minutes left on the broth, remove the pot and use a potato masher or thick spatula to vigorously crush the remaining bones, releasing marrow and turning the broth milky.

    Time: PT10M

13. Add Water and Finish Broth

    Stir in an additional 1 cup cold water to replace evaporated liquid, cover, and let finish cooking for the remaining 20 minutes.

    Time: PT20M

14. Strain the Broth

    Using a fine mesh strainer (or double‑strain with cheesecloth), pour the broth into a clean pot, discarding solids. Rinse the strainer between passes to catch any stray bone shards.

    Time: PT10M

15. Cook Meatballs in Broth

    Bring the strained broth back to a gentle boil. Scoop the chilled meatball mixture with a small ice‑cream scoop (about 1 tbsp each) and drop into the broth. Cook 5‑7 minutes, or until the meatballs float to the surface.

    Time: PT7M

16. Season the Broth

    Stir in 2 tbsp chicken powder (or MSG) to boost umami. Adjust salt if needed.

    Time: PT2M

17. Prepare Crispy Chicken Chashu

    Season the reserved chicken thigh meat (from step 1) with salt and pepper. Place skin‑side up on a broiler‑safe pan and broil on high for 10‑12 minutes, or until the skin is golden‑brown and crispy.

    Time: PT12M

    Temperature: 450°F

18. Blanch Napa Cabbage

    Bring a pot of salted water to a boil. Add sliced napa cabbage and blanch 3‑5 minutes until just softened. Drain and set aside.

    Time: PT5M

    Temperature: 212°F

19. Cook Ramen Noodles

    If using fresh tonkotsu noodles, drop them into the boiling broth for 1 minute. If using dried noodles, cook according to package directions in a separate pot, then drain and add to the broth.

    Time: PT3M

    Temperature: 212°F

20. Assemble the Bowls

    Divide noodles among deep serving bowls. Ladle hot broth over noodles. Top each with 2‑3 meatballs, slices of crispy chicken chashu, blanched cabbage, sliced green onions, and a sprinkle of ground sesame seeds. Add ¼ cup of plain shio tare (or spicy tare) and a fresh grated garlic clove to each bowl. Serve with a ramen egg and optional yuzu kosho.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

70 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole Chicken: Organic turkey (same weight)
• Instead of Chicken Feet: Chicken necks
• Instead of Chicken Backbones: Pork backbones
• Instead of Kombu Dried Kelp: Dashi powder (1 tsp)
• Instead of Garlic: Garlic paste (1 tbsp)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Dried Shiitake Mushrooms: Dried porcini mushrooms
• Instead of Sake: Dry sherry, Water
• Instead of Sea Salt: Kosher salt
• Instead of Sugar: Honey (1 tbsp)
• Instead of Gochugaru Korean Red Pepper Flakes: Korean chili paste (gochujang)
• Instead of Unsalted Butter: Margarine
• Instead of Cornstarch: Potato starch
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Sake + sugar
• Instead of Egg: Egg white (1 large)
• Instead of Sesame Seeds: Toasted pepitas
• Instead of Chicken Powder: MSG (1 tsp)
• Instead of Napa Cabbage: Savoy cabbage
• Instead of Green Onions: Chives
• Instead of Ramen Noodles (Tonkotsu style): Udon noodles (thinner)
• Instead of Yuzu Kosho: Sichuan pepper oil

Equipment Needed

• Large Stock Pot (8‑10 qt)
• Medium Saucepan
• Fine Mesh Strainer
• Food Processor
• Mixing Bowl
• Potato Masher or Thick Spatula
• Ice Cream Scoop (small)
• Broiler (oven setting)
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Serving Bowls (deep, 2‑qt)
• Ladle

Critical Steps — Do Not Skip

• Breaking down the whole chicken while preserving bones and skin for maximum flavor.
• Skimming foam during the first boil to keep the broth clear.
• Long simmer (5 hours) with periodic bone smashing to achieve a milky, rich broth.
• Double‑straining the broth to remove all bone fragments.
• Cooking meatballs until they float, indicating they are fully cooked.
• Broiling chicken chashu to achieve crispy skin without overcooking the meat.

Chef Tips from the Video

• Use the cold‑water soak to remove blood, which keeps the broth clear.
• Add a splash of rice vinegar to the broth during the last 10 minutes to brighten the flavor.
• For extra depth, roast the kombu and dried shiitake before adding to the tare.

Troubleshooting

Storage

Refrigerator: Store broth, tare, and cooked meatballs in airtight containers for up to 3 days.

Freezer: Freeze broth and tare in portion‑size bags for up to 1 month.

Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.

Make-Ahead Tips

• Prepare the broth up to step 6 a day ahead; refrigerate and skim off any solidified fat before reheating.
• Tare can be made 2‑3 days in advance and stored in the fridge.
• Form meatball mixture, shape balls, and freeze on a tray; transfer to a zip‑top bag for later use.

Frequently Asked Questions