This rotisserie chicken ramen recipe uses readily available ingredients to create a comforting noodle soup.
If you like ramen, but the idea of spending hours making all of the components and hunting down specialty ingredients seems a little daunting, you'll love this soup. The flavors are wonderful and the soup is so easy to make.
Of course, if you'd like to try your hand at ramen flavored with broth, a shio tare with konbu and bonito flakes, and marinated chicken chasu, definitely try shio ramen.
If you'd like to try an Indonesian (and much easier to make) chicken noodle soup, be sure to try Soto Ayam.
The broth for this soup takes two hours of simmering, but you need that time to extract all of the wonderful flavor from the chicken carcass. Plus, most of that time is hands off.
Ingredients:
Rotisserie chicken from the supermarket: Strip off most, but not all, of the chicken meat and save it to add to the finished soup, and use all of the bones to make the broth.
Scallions.
Carrot.
Fresh ginger, thinly sliced.
Three ounces of shiitake mushrooms.
Three slices of bacon.
Soy sauce.
Medium-boiled (between soft and hard boiled), jammy eggs: You could make soy sauce eggs for extra flavor. It's up to you.
Ramen Noodles: You can use either fresh or dried. Just follow the package instructions. I actually used ramen noodles from the Maruchan brand packaged ramen but tossed the flavor packet.
How to Make this Rotisserie Chicken Ramen:
First, boil the chicken carcass after stripping off good-sized chunks of the chicken to save for later. Break the carcass up into pieces and cover it with about 16 cups of water. Add the scallions, carrot, and sliced ginger, mushrooms, and bacon.
Bring everything to a boil and skim off any foam from the top. Reduce the heat to a simmer and cook everything for two hours and then strain out all of the bones and other solids. At this point, you can use it for the soup immediately, or refrigerate it to use the next day.
After that, cook the noodles in the broth according to the package directions and then distribute them among four bowls. Add chicken pieces to the bowls and distribute the broth to the bowls. Add soy sauce to each bowl.
Finally, garnish each bowl with half of an egg and scallions.
Recipe Variations:
You can add extra toppings to the soup, including bean sprouts or baby bok choy.
You could also sprinkle the top with a few toasted sesame seeds or togarashi (a Japanese hot pepper spice).
Tip for Success:
Only cook enough noodles for the number of people you will be feeding at the time. You can cook more noodles later for any leftover broth and chicken that you have.
Just keep the leftover broth and chicken in the refrigerator and reheat it later. If you store the broth with noodles in it, the noodles might get mushy and break apart.
More Soups from Around the World:
This month, the Soup Saturday Swappers are sharing the following recipes...
A big hug and shout out to Wendy of A Day in the Life on the Farm for being our fearless leader for the last seven years. Sometimes you do meet the most wonderful people on the Internet.
Rotisserie Chicken Ramen
Ingredients
- 1 rotisserie chicken
- 6 scallions
- 1 two-inch knob of fresh ginger, peeled and thinly sliced
- 1 peeled carrot, cut into chunks
- 3 ounces sliced shiitake mushrooms
- 3 slices bacon, raw
- 16 cups water
- 4 servings ramen noodles, fresh or dried
- 8 teaspoons soy sauce
- 2 half-boiled eggs, sliced in half lengthwise
Instructions
- Slice off the chicken meat from the breasts, legs, and thighs, cut it into bite-sized chunks, and refrigerate until ready to use. Be sure to leave some meat on the chicken carcass.
- Break apart the carcass and place it in a Dutch oven. Add two of the whole scallions plus the root parts of the other four scallions into the pan. Add the ginger slices, shiitake mushrooms, and bacon slices. Add the water, bring everything to a boil, and lower to a simmer. Skim off any foam that floats to the top. Simmer, uncovered, for 2 hours.
- In the meantime, thinly slice the rest of the scallions and set aside.
- Strain out the solids from the broth and discard them.
- Bring the broth to a boil. Cook the noodles according to the package directions. Distribute them among the bowls and add the cut chicken to each bowl. Pour the hot broth over the noodles and chicken in the bowls and add two teaspoons of soy sauce to each bowl. Taste the broth and add a few drops more soy sauce if necessary.
- Garnish each bowl with an egg half and a handful of scallions.
Nutrition Facts
Calories
598.87Fat (grams)
28.38 gSat. Fat (grams)
9.52 gCarbs (grams)
32.99 gFiber (grams)
2.56 gNet carbs
30.44 gSugar (grams)
2.86 gProtein (grams)
53.23 gSodium (milligrams)
2269.39 mgCholesterol (grams)
248.14 mgAdapted from Lucky Peach: 101 Easy Asian Recipes. Another great ramen cookbook is Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors.
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This sounds delicious with rotisserie chicken!
ReplyDeleteThanks Sneha!
DeleteFrank and the Teen love Ramen. I may surprise them with this easy recipe starting with rotisserie chicken.
ReplyDeleteThis is such an easy way to make it too. Hugs from me!
DeleteRamen soups are always comforting and this delicious soup is no exception. This sounds easy to make yet flavorful and delicious. Awesome recipe.
ReplyDelete