Homemade ramen

By Bob Blumer
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Create your own zero waste chicken stock for this homemade version of takeout ramen. Made with bok choy, chicken and green onions, this hearty and delicious meal will be loved by all at the dinner table. 

SERVES
2

Ingredients

Chicken Stock

  • 4 chicken carcasses
  • 3 carrots
  • 2 celery stalks
  • 1 onion
  • 2-3 cloves garlic
  • A palm full of parsley or cilantro stem
  • 5 black peppercorns
  • 1 bay leaf

Homemade Ramen

  • 2 eggs
  • 4 servings Japanese-style noodles (your choice of ramen, soba, or udon), or in a pinch, conventional spaghetti noodles
  • 6 cups chicken stock, homemade or store-bought
  • 4 baby bok choy, halved lengthwise
  • 1 cup pulled chicken meat (ideally dark meat), or firm tofu cut into 2cm cubes
  • 2 green onions

Directions

Chicken Stock 

  1. Fill a large stockpot with frozen or fresh, raw or cooked, chicken carcasses (about four). 
  2. Add rescued veggies or three carrots, two celery stalks (or the tops of ahead of fennel), one onion, a few garlic cloves, any leftover herbs, and a palm-full of parsley or cilantro stems. Add five black peppercorns and a bay leaf.
  3. Fill the pot with water. Bring to a boil, reduce to a simmer and let simmer, covered, for around four hours.
  4. Let cool, then strain out solids, using the back of a ladle to force the remaining liquid out of the detritus in the strainer.
  5. Let stock settle until fat rises to the top, then ladle off as much fat as you can. 
  6. Freeze in various size glass containers so that you have size options when using—and don't fill right to the top. 
  7. Use stock for chicken noodle soup, as a base for homemade soups, ramen, risotto, and sauces.

Homemade Ramen 

  1. Fill a medium pot half full of water. Bring to a boil and gently add eggs. Immediately set a timer for six and a half minutes.
  2. When the water returns to a boil, reduce it to a strong simmer. 
  3. Set up an ice bath for the eggs. When the timer goes off, transfer eggs from water eggs to an ice bath. Reserve hot water in a pot for noodles. After two minutes in the ice bath, remove and peel the eggs and reserve.
  4. Make noodles according to the directions on the package. Strain out water and reserve it in a warmed bowl.
  5. In a large pot, bring the stock to a boil, and add bok choy and chicken meat. Reduce to a simmer and cover for three minutes.
  6. Set out four bowls. Divide the noodles, stock, chicken, and bok choy between each of the bowls. Top with an egg half and a sprinkle of green onion. Serve and enjoy! 

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