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Roasted Chicken Ramen Soup Recipe

Roasted Chicken Ramen Soup Recipe


Chef Jonathon Sawyer shares his recipe for a spin on chicken noodle soup using ramen noodles and leftover roasted chicken.
 

For me, a roast chicken is incredibly satisfying. Whether you buy a chicken from a rotisserie or grocery store in your neighborhood or roast it yourself, you have a great meal and leftovers that you can turn into chicken salad and bones and skin to turn into broth. All from one bird that’s the perfect size for a small family. This is our ramen-ized version of good old chicken soup.

Yield: 6 servings
    

Ingredients
  • 2 cups shredded cooked chicken
  • 1 recipe Roasted Chicken Ramen Broth
  • ½ cup diced tofu
  • 3 tablespoons shiro miso
  • 2 tablespoons oaked soy sauce
  • 1 tablespoon salted butter
  • 1½ pounds ramen noodles
  • 6 sheets dried kombu
  • 1 tablespoon sesame seeds
  • ¼ cup sliced scallion
  • 1 teaspoon bonito flakes
  • 1 recipe 6½-Minute Eggs

Other Stuff

  • Pasta pot with strainer
  • Two small saucepans
  • Large saucepan
  • Serving bowls
 
 
 
 
 
 
 
 


How To

  1. Fill a large pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat.
     
  2. In a small saucepan, combine shredded chicken and just enough ramen broth to cover it. Warm over low heat.
     
  3. In a separate small saucepan, combine tofu with just enough ramen broth to cover it. Warm over low heat.
     
  4. In the large saucepan, combine remaining broth with shiro miso, soy sauce, and butter. Warm over low heat.
     
  5. Blanch ramen noodles in the boiling water for 50 seconds for dried noodles, 3 minutes for fresh noodles, or 5 minutes for fresh-frozen noodles. Rinse noodles under running hot water to remove traces of alkaline. Divide noodles among 6 bowls, divide broth among the bowls, and stir immediately to prevent clumping.
     
  6. Serve with the chicken, tofu, kombu, sesame seeds, scallions, bonito flakes, and eggs for garnishing.


Chef Says

It’s easy to use dried kombu (seaweed) as a garnish or in a salad. Just soak it in water overnight, drain, and slice into long, thin strips.

 

Roasted Chicken Ramen Broth

Yield: 2 quarts
    

Ingredients

  • 1 cup dried shiitake mushrooms
  • 2 sheets dried kombu
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 head garlic, peeled
  • ¼ cup sliced ginger
  • 1 gallon water
  • 1 roasted chicken, bones and skin only

Other Stuff

  • Large saucepan
 
 
 
 
 
 
 


How To

In a large saucepan, combine shiitakes, kombu, onion, carrot, garlic, ginger, water, and chicken bones and skin and simmer over medium-low heat for at least 4 hours. Strain the stock.

 

6½-Minute Eggs

These eggs are cooked for exactly 6 minutes and 30 seconds, which cooks the white and leaves the yolk runny and delicious.

Yield: 6 eggs
 

Ingredients

  • 6 eggs
  • Ice
 

Other Stuff

  • Medium saucepan
  • Medium bowl
  • Kitchen timer 


How To

  1. Bring saucepan of salted water to a boil over high heat. Fill bowl with water and ice to make an ice bath.
     
  2. Add eggs to boiling water and set timer for 6 minutes and 30 seconds. Remove eggs from boiling water and place them in the ice bath for 1 minute.
     
  3. Peel eggs


Reprinted from Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together by Jonathon Sawyer with permission of Quarry Books.


RELATED: Find Cooking Classes for Kids in Your Area

 

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Jonathon Sawyer

Author:

Chef Johnathon Sawyer is a graduate of Pennsylvania Institute of Culinary Arts, author of Noodle Kids, and owner of Noodle Cat, a noodle shop in Cleveland, among other restaurants. He lives in Cleveland with his wife, son, daughter, dogs, and chickens.

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