Chicken Ramen Soup – A Guest Post by Michal from Noshpitality.com

By Michal / January 14, 2018
Ramen noodle soup is having a moment and it’s no surprise why.

The North East is experiencing particularly frigid temperatures and there’s nothing quite like a warm bowl of soup. What separates ramen from other soups, though, is umami, a meatiness that is hard to describe but easy to identify once you’ve tasted it. Ingredients like mushrooms and tomatoes are rich in umami, hence their place in this soup. The addition of roasted chicken wings and their brown bits will help add depth of flavor.

If you’re watching your weight a great alternative to the ramen in this soup would be shirataki noodles, which are similar in taste to ramen noodles, but much lower in calorie. 
 
Chicken Ramen Soup
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Ingredients
  1. 1 pound of chicken wings
  2. 1 leek, cleaned chopped
  3. 1 cup shitake mushrooms
  4. 1 yellow onion, cut in half with skin on
  5. two bunches of scallions, whites separated from greens
  6. 1-inch piece of fresh ginger, peeled and grated
  7. 8 garlic cloves
  8. 6 tablespoon soy sauce or liquid aminos, divided
  9. 1 tablespoon tomato paste
  10. 4 eggs
  11. 1 package ramen noodles
  12. 1 package bean sprouts
  13. 1 tablespoon sesame oil
  14. 2 shallots
  15. 2 tablespoons sesame seeds
Instructions
  1. Preheat oven to 450°F
  2. Place chicken wings on a baking sheet or in a baking dish and roast until nicely browned, about 45 minutes, flipping every 20 minutes.
  3. Remove the chicken from the oven and place in a large soup pot. While the pan is still hot, pour a little water into the pan and use a wooden spoon or spatula to scrape off any brown bits. Add the brown bits to the soup pot.
  4. Add the leek, onion, white part of scallion, mushrooms, 4 tablespoons of soy sauce, tomato paste, ginger, and garlic into the soup pot. Cover with cold water and bring to a boil. Once boiling, reduce to a simmer and simmer for 6-8 hours, uncovered, adding water as it evaporates.
  5. In the meantime, bring a small pot of water to a boil and add in your eggs. Cook for 7 minutes and transfer to an ice bath. Allow the eggs to fully cool before peeling. (This will help the eggs peel evenly, which is essential when you're working with a soft yolk.)
  6. Once peeled, transfer the eggs to a Ziploc bag and add in the remaining two tablespoons of soy sauce. Place in the fridge and allow the eggs to marinate until the soup is ready.
  7. When the soup is almost ready, prepare your toppings. Boil and strain the ramen noodles. Chop and fry the shallots in sesame oil.
  8. Once broth is ready, strain out the contents of the soup saving only the broth. Add the broth back to the soup pot, and bring it to a boil. You'll want to make sure the broth is boiling when you plate it because the toppings will bring down the temperature of the broth.
  9. Place ramen noodles in the bowl and pour over the boiling broth. Add in fried shallots, chopped scallion, egg, bean sprouts, sesame seeds and some of the strained chicken, if desired.
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About the author

Michal

Born and raised in Brooklyn, New York, Michal is the quintessential "Nice Jewish Girl” with a passion for food that started early. At six years old she had her first lamb chops; the rest is history. You can follow her at her site www.noshpitality.com or you can check her out on instagram @noshpitality

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