So I used the bones of the roast chicken from Sunday to make a stock, which I then used to make the soup base for this chicken ramen. Also made teriyaki tofu and perfectly seared sirloin steak on the side. Knowing there’s no MSG in the soup and it’s all from a roast chicken, we could even drink the soup!
1/2 onion sliced
1 tablespoon freshly grated ginger root
2 garlic cloves pressed or finely minced
1 tablespoon oyster sauce
4 tbsp soy sauce
2 tbsp rice vinegar
150g shiitake mushrooms, stems removed and sliced
4 pieces boneless skinless chicken thighs
2 cups chicken stock
1 cup water
1 package ramen noodles or other Japanese noodles
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Set aside. If using another type of noodle, follow package instructions.
Heat a large pot over medium-high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don’t burn.
Add the chicken stock and 1 cup of water, soy sauce, rice vinegar and oyster sauce, stir to combine. Bring back to a simmer.
When the stock reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through.
Remove the chicken and shred it with two forks. Add it back to the stock and cook for 3-5 minutes. Remove from heat.
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with sliced green onions, cilantro and sesame seeds if desired.
Original recipe: https://www.foxandbriar.com/easy-chicken-ramen/