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5 from 1 vote

Braised Chicken Ramen in Super Stock

If you double this recipe, use a bigger pot! This recipe has been slightly adapted from the original one in Dynamite Chicken by Tyler Kord (Ten Speed Press, 2019).
Servings: 2

Ingredients

  • 2 teaspoons vegetable oil or other neutral oil
  • 2 bone-in chicken thighs or 1 chicken leg quarter, about 3⁄4 pound
  • 1 strip bacon, standard cut
  • 4 cups lightly salted chicken stock or canned broth
  • 1 large onion, halved and thinly sliced
  • 1 russet potato,unpeeled, sliced crosswise into 1⁄4-inch-thick rounds
  • One 1-inch section ginger, peeled and thinly sliced
  • 1 large piece kombu, about 5 by 5 inches
  • 1 tablespoon dry vermouth or sake

To Serve

  • 2 packages instant ramen, chicken flavor, of course
  • ⅓ cup thinly sliced green onion, white and green parts
  • 1 lime, cut into wedges (optional)
  • Optional toppings: Soft-boiled egg; cooked corn kernels cut off the cob; raw spinach or arugula; or raw mung bean sprouts (optional)

Instructions

  • In a 3 to 4-quart pot, heat the oil over high heat until it is smoking. Add the chicken thighs, skin-side down, lower the heat to medium, and cook until nicely browned, 4 to 7 minutes. Flip and cook the other side until browned, 3 to 5 minutes. Add the bacon, stock, onion, potato, ginger, kombu, and vermouth. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer the stock. After about 30 minutes, remove the kombu, discarding it or reserving it to cut up and put back in the soup later.
  • Continue to cook the chicken in the stock for another 15 minutes, or until tender, maintaining a consistent level of liquid (about 4 cups) by adding water as necessary.
  • Set the chicken pieces aside while you strain the super stock through a medium-mesh sieve set over another pot. Debone the chicken and shred or cut the flesh into bite-size pieces; discard the skin, if you like.
  • Return the stock to the pot, bringing it to a boil, then add the packaged dried noodles and cook for 2 minutes. Meanwhile, if you reserved your kombu, chop it up finely (or thinly slice it into 2 to 3 inch lengths). When the noodles are cooked, add either 1 flavor packet or 2 teaspoons salt, throw in the chopped kombu, and stir well to incorporate.
    Divide the noodles and broth among two soup bowls. Arrange the chicken on top, then add the green onions along with any of the optional topping listed in the ingredient list. Serve with lime wedges on the side, if using.

Notes

For information on ingredients, review the main post. If you use non-instant ramen, boil them separately, drain, flush with water and set aside until you want to add them to the pot of stock. You can also cook the instant ramen separately too to prevent the starch for mucking up the stock. Any vegetable topping may be blanched as well for an elegant bowl.