chicken ramen with bok choy and scallions

This authentic ramen recipe is all about the broth. It requires several hours of time and some unique ingredients that you can find at your local Asian market. I started with chicken feet and chicken wingtips to help create a thick and creamy broth. You can also use pork parts such as spareribs to add additional meaty flavor. I'd recommend pairing this ramen with (wait for it) a cheap light beer - nothing better to cut the creaminess and spiciness of this noodle soup!

  • Chicken feet (1 pound)

  • Bone-in chicken wings (1 pound)

  • Kombu, or dried kelp seaweed (1 sheet)

  • Dried shiitake mushrooms (1 cup)

  • Green onions, or scallions (1 bunch, chopped; white parts and green parts separated)

  • Shallot (1 medium-sized shallot, sliced)

  • Fresh ginger (1-inch piece, sliced into large pieces)

  • Fresh garlic (2 tablespoons, chopped)

  • Bok choy (2 cups, chopped)

  • Carrot (1 and 1/2 cups, shredded into matchstick pieces)

  • Egg (2 large eggs)

  • Soy sauce (1/2 cup)

  • Ramen noodles (8 ounces for two people)

  • Black sesame (2 tablespoons, for garnish)

  • Sriracha chili sauce, to taste

  • Salt, to taste

  1. Place the chicken feet and wings in a large, deep stock pot and cover with cold water. Bring to a boil.

  2. When the chicken parts are just boiling, strain them from the initial boiling liquid and rinse with water. Discard the boiling liquid. 

  3. Place the rinsed chicken parts back in the stock pot and cover again with fresh water. Add the kombu, dried mushrooms, chopped green onion (white parts only), sliced shallot, fresh ginger and garlic to the pot. Bring to a boil and cover. Let the broth boil for at least 6 hours.

  4. While the broth is cooking, prepare the soft-boiled eggs. Bring 4 cups of water to a heavy simmer (but not a full boil) in a medium saucepan. Once the water is simmering, add the two eggs gently into the pot and cook for exactly six minutes.

  5. After six minutes, remove the eggs promptly from the saucepan with a slotted spoon or spider strainer and rinse under cold water. Peel the eggs as you rinse them and place in a small bowl. Cover with 1/2 cup of soy sauce and another 1/2 cup of water. Set the eggs aside until ready to serve the ramen.

  6. When the broth has cooked sufficiently, carefully remove the large chicken parts and discard. Strain the broth through a fine metal sieve. Reserve the broth that you plan to consume right away; the rest can be set aside in a Tupperware to refrigerate or freeze. Be sure to taste your broth at this point and adjust the seasoning by adding hot sauce and/or salt. I find that my broth needs quite a bit of added salt. 

  7. To serve the ramen, prepare the ramen noodles per the package instructions. Typically the ramen noodles need to boil for 5 minutes before placing in the bottom of serving bowls. Top the noodles with hot broth and garnish each bowl with a soft-boiled egg (cut in half to reveal the yolk), black sesame, remaining chopped scallions (green parts), and extra Sriracha hot sauce.