Hot Chicken Ramen

Ingredients

• 400 g Boneless chicken thigh tops, skin removed (Cut into small pieces)
• 200 g Chicken breasts (Skinless, to add to the broth)
• 2 units Garlic cloves (Crushed)
• 0.5 teaspoon Salt
• 2 L Water (Cold tap water)
• 3 stalks Scallion (white and green parts) (1 for infused oil, 2 finely sliced for garnish)
• 3 tablespoons Sunflower oil (For scallion infusion)
• 125 ml Kikkoman-type soy sauce
• 1 tablespoon Mirin (sweet rice wine)
• 1 teaspoon Sugar
• 220 g Fresh ramen noodles (110 g per person (or 80 g dried noodles))
• to taste White pepper
• a pinch Shichimi powder (Japanese spice) (Optional, to spice up)
• 2 units Ajitama eggs (pre‑marinated) (Marinated 2 days, yolk slightly runny)

Instructions

1. Prepare the chicken for the broth

   Remove the skin and bones from the thigh tops, cut the meat into small pieces and coarsely chop. Set the bones aside separately.

   Time: PT10M

2. Start the broth

   Place the chopped meat, the bones, 2 L of cold water, the salt and the two crushed garlic cloves in the pot. Bring to a boil over high heat, uncovered.

   Time: PT10M

3. Skim the broth

   When foam appears on the surface, remove it with a ladle or skimmer. Repeat every 2‑3 minutes until the broth is clear.

   Time: PT5M

4. Cook the broth with the chicken breasts

   Reduce heat to medium‑low, add the two whole chicken breasts and let it gently simmer for 20 minutes.

   Time: PT20M

5. Slice the scallion for the infused oil

   Finely slice one scallion (white and green parts).

   Time: PT5M

6. Infuse the oil with scallion

   Heat 3 tbsp sunflower oil in a small pan over medium heat. Add the sliced scallion, stir for 3 min 30 s. Lower the heat to low, continue stirring regularly, then strain the oil.

   Time: PT3M30S

   Temperature: Moyen

7. Prepare the tare sauce (seasoning)

   In a small saucepan, combine 125 ml soy sauce, 1 tbsp mirin and 1 tsp sugar. Heat over low‑medium heat until the sugar dissolves, then bring to a gentle boil before turning off the heat.

   Time: PT4M

   Temperature: Moyen

8. Strain the broth and rest the chicken

   Remove the chicken breasts from the broth, place them on a plate, cover and let rest for 10 minutes. Strain the broth through a fine sieve to remove residues.

   Time: PT12M

9. Cook the ramen noodles

   Bring a large pot of water to a boil. Add the noodles (110 g per person) and cook for 1 min 10 s, stirring lightly. Drain well.

   Time: PT6M10S

   Temperature: Ébullition

10. Assemble the ramen bowl

    Rinse the bowl with boiling water to warm it. Add 2 tbsp tare sauce, the drained noodles, then 400 ml of very hot broth. Arrange the chicken slices, a halved ajitama egg, a teaspoon of scallion oil, fresh sliced scallion, white pepper and, if desired, a pinch of shichimi.

    Time: PT5M

11. Tasting

    Eat the ramen while hot, gently mixing everything to distribute the sauce.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless chicken thigh tops, skin removed: Chicken drumsticks, Whole thighs
• Instead of Chicken breasts: Chicken fillet
• Instead of Garlic cloves: Garlic powder
• Instead of Salt: Sea salt
• Instead of Scallion (white and green parts): Green onion
• Instead of Sunflower oil: Vegetable oil
• Instead of Kikkoman-type soy sauce: Tamari soy sauce
• Instead of Mirin (sweet rice wine): Sweet sake, Rice vinegar + sugar
• Instead of Sugar: Honey
• Instead of Fresh ramen noodles: Udon noodles, Spaghetti

Equipment Needed

• Large pot (3 L)
• Ladle
• Skimmer
• Fine sieve or filter
• Small pan
• Chef's knife
• Cutting board
• Heat‑proof bowl
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Skim the broth several times for optimal clarity
• Do not boil the broth vigorously after adding the chicken
• Infuse the scallion oil over medium heat without burning it
• Strain the broth before serving
• Cook the noodles al dente and serve immediately

Chef Tips from the Video

• Use fresh chicken bones for a richer flavor.
• Add a small piece of kombu (seaweed) during the first broth cooking for extra umami (optional).
• Lightly sprinkle shichimi just before serving for a mild heat.

Troubleshooting

Storage

Refrigerator: Filtered broth: 3‑4 days in an airtight container. Tare sauce: 1 week.

Freezer: Broth: up to 1 month. Cooked chicken: 2‑3 months.

Room temperature: No room‑temperature storage.

Make-Ahead Tips

• The broth can be prepared the day before and reheated when serving.
• The tare sauce keeps for 1 week in the refrigerator.
• The scallion oil lasts 3‑4 days in a sealed jar.