Ramen Noodle Chicken Flavor

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Ingredients

for the chicken stock

• 1 roasted chicken meat removed, bones chopped roughly
• 4 roasted chicken wings simply roasted with salt and pepper
• 2 onions with skin on quartered
• 2 large carrots roughly chopped
• 6 whole garlic cloves
• 2 bay leaves
• 10 fresh thyme sprigs
• 1 teaspoon whole peppercorns
• 2 teaspoons salt
• 2 liters water

for the broth

• 1 liter chicken stock
• 50 ml soy sauce
• 2 teaspoons miso paste
• juice of 1 lime
• 2 tablespoons dry sherry optional
• 2 teaspoons sugar optional
• handful fresh spring onions sliced
• 2 garlic cloves crushed
• 2 teaspoons crushed ginger
• 200 g shimeji mushrooms

for the ramen

• roasted chicken breast sliced
• fresh chillies sliced
• fresh coriander
• noodles cooked

Instructions

• To make the stock, combine all the stock ingredients in a large pot and allow to simmer for 2-3 hours until the stock is golden brown and deep in chicken flavour.
• Remove 1 liter of the stock and place in a pot with the rest of the broth ingredients. (Freeze the rest of the stock for soups/stews.)
• Gently heat the broth and allow to simmer ever so slightly for 15 minutes.
• When you are ready to serve, place the noodles, chicken, chillies and coriander in bowls then top with the broth.
• Serve immediately

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