Why homemade Ramen is the perfect make ahead weeknight meal.

Ingredients

• 2 packet White Ramen High‑Protein Instant Noodles (High‑protein noodles made with wheat, quinoa, corn fiber and kansui)
• 1 piece Whole Chicken (Provides bones for stock, skin for oil, and meat for topping (≈1.5 kg))
• 1.8 liter Water (2 × weight of bones for gelatinous stock)
• 100 g Fresh Ginger (Added during the final hour of stock cooking)
• 300 ml Soy Sauce (Base of shoyu tare)
• 10 g Kombu (Dried Kelp) (Umami source for tare)
• 40 ml Mirin (Adds subtle sweetness to tare)
• 10 g Katsuobushi (Bonito Flakes) (Adds smoky fish flavor to tare)
• 150 g Chicken Skin (Rendered for aromatic oil)
• 2 clove Garlic Cloves (Lightly smashed for oil infusion)
• 1 bunch Scallions (Bottom white parts for oil; green tops for garnish)
• 2 piece Chicken Thighs (bone‑in, skin‑on) (Dry‑brined, rolled, and baked for topping)
• 5 g Kosher Salt (For dry brine)
• 1 piece Butcher's Twine (To secure rolled chicken thighs)
• 4 piece Eggs (Soft‑boiled, peeled, halved)
• 50 g Pickled Red Onions (Adds acidity; optional)
• 2 stalk Scallion Greens (for garnish) (Thinly sliced)

Instructions

1. Prepare Bones and Water

   Place thigh bones, backbone, and wings (≈900 g) into a stockpot, weigh them, then add 1.8 kg (1.8 L) of cold water.

   Time: PT10M

2. Oven‑Slow Simmer Stock

   Bring the pot to a gentle boil on the stovetop, then transfer the pot to a pre‑heated 190°F oven and cook for 5 hours.

   Time: PT5H

   Temperature: 190°F

3. Add Ginger for Final Hour

   During the last hour of the oven cook, add a large piece of ginger (≈100 g) to the pot and continue cooking.

   Time: PT1H

   Temperature: 190°F

4. Strain and Chill Stock

   Remove the pot, strain the broth through a fine mesh strainer into a large bowl, then place the bowl in the refrigerator overnight to solidify the fat.

   Time: PT15M

5. Make Shoyu Tare

   In a mixing bowl combine 300 ml soy sauce, 10 g kombu, and 40 ml mirin. Refrigerate to steep for at least 6 hours (or up to 2 days). When ready, heat the mixture in a saucepan to 160°F, hold 10 min, remove kombu, add 10 g katsuobushi, raise to 180°F and hold 10 min without boiling. Strain and transfer to a squirt bottle.

   Time: PT25M

   Temperature: 180°F

6. Render Chicken Skin for Aromatic Oil

   Place chicken skin and 2 tbsp water in a cold skillet. Set to medium‑low and render slowly until the skin is golden‑brown and crisp, about 30‑45 minutes.

   Time: PT45M

7. Infuse Oil with Garlic & Scallions

   To the rendered oil, add the smashed garlic cloves and the white parts of the scallion bunch. Sauté on medium‑low, stirring, until fragrant (≈10 minutes). Remove aromatics and strain the oil into a clean jar.

   Time: PT10M

8. Dry‑Brine and Roll Chicken Thighs

   Pat the chicken thighs dry, sprinkle both sides with 5 g kosher salt, and refrigerate uncovered for at least 1 hour (overnight preferred). Roll each thigh tightly and secure with butcher's twine.

   Time: PT5M

9. Bake Rolled Chicken Thighs

   Place the tied chicken rolls on a wire rack set over a baking sheet. Bake in a 275°F oven until internal temperature reaches 165‑170°F, about 45 minutes.

   Time: PT45M

   Temperature: 275°F

10. Soft‑Boil Eggs

    Bring a pot of water to a boil, gently lower in 4 eggs, and cook for 6 minutes 30 seconds. Transfer to an ice‑water bath for 15 minutes, peel, and store refrigerated.

    Time: PT12M

11. Cook Noodles

    Preheat a pot of water to a rolling boil. Add the instant noodles and cook according to package instructions (≈3‑4 minutes). Stir gently and drain immediately.

    Time: PT5M

    Temperature: 212°F

12. Assemble the Ramen Bowl

    Preheat a ramen bowl in the oven on low for a few minutes. Microwave a mason‑jar of chicken‑ginger broth until it reaches ~175°F (≈2.5 minutes). In the bowl add 30 ml shoyu tare, 10 ml garlic‑scallion oil, and 325 ml hot broth. Toss in the cooked noodles, then top with sliced rolled chicken thigh, halved soft‑boiled egg, sliced scallion greens, and a few pickled onion wedges.

    Time: PT10M

    Temperature: 175°F

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g