Chicken & Pork Bone Broth Ramen
Chicken & Pork Bone Broth Ramen
Fun & rewarding noodle soup recipe!
It’s the hottest season of the year in New York City, and I can’t stop eating this (sometimes) spicy soup. By combining a couple not-so-traditional ramen recipes for inspiration (such as an approximation of David Chang’s Momofuku pork bone broth recipe), I’ve arrived at a recipe that serves as the intersection of accessibility & taste.
I recommend reading through the entire once before starting. While the broth does take up-to four hours, you can start on the other pieces you want to serve with the bowl of soup while the broth is simmering. That way, you can still serve the broth hot!
Speaking of which - don’t feel any pressure to use the same toppings that I did. Prefer a fried egg or a soft-boiled egg? Do it. Want to include whatever vegetables you have laying around? Do it. That’s the best part about this broth. It’s super flavorful, but complements the majority of ingredients you might find lying around.
Anyways, I’m excited to bring you a noodle soup recipe that I am very confident in! I combined ingredients & approaches from multiple recipes to create a broth that's super flavorful and relatively low effort to make.
Please feel free to respond to this email or leave any comments or suggestions below. Be sure to tag me on IG @jakestandley if you make this dish. Good luck!
Chicken & Pork Bone Broth Ramen
Serves: 2-4 | Time: 4-5 hours
Ingredients
Broth
2 Skin-on Chicken Breasts
2 Chicken Legs
1.5 Pounds of Pork Baby Back Ribs
1 Yellow Onion
3 Cloves of Smashed Garlic
2 Inches of Peeled & Sliced Ginger
3in by 6in piece of Kombu
1/2 of a Napa Cabbage
1 Green Onion (for broth)
2 Green Onion (for garnish)
1 Tbsp of Butter
2 Slices of Smoked Bacon
20 Peppercorns
Salt
Pepper
Broth Seasoning
1 Tbsp of Lemon Juice
3 Tbsp of Shoyu (Soy Sauce)
1 Tbsp of Sake
1 Tbsp of Mirin
1 Tbsp of Salt
Onsen Egg
4 Large Eggs
Sauteed Spinach
5oz of Spinach
Olive Oil
Salt
Pepper
Roasted Napa Cabbage
1/2 of a Napa Cabbage
1/4 Cup of Seasame Oil
1/8 Cup of Shoyu
3 Cloves of garlic
1 Tbsp of Lemon Zest
1 Tsp of Yuzu
1 Tsp of Rice Vinegar
Salt
Pepper
Noodles of your choice!
Instructions
Broth (3-4 Hours)
Preheat oven to 375 Degrees. Put Chicken Legs, Chicken Breasts, Quartered Yellow Onion, Ginger & Garlic onto baking pan, season, and bake for 30 minutes.
Run Kombu under cold water and add to stock pot with water. Turn heat on high. Once boiling, reduce to a simmer for 10 Minutes. Fish out kombu.
Add Peppercorns, Chicken Breasts, Chicken Legs, Quartered Yellow Onion, Ginger & Garlic into the stock pot. Put on the lid, partially ajar. Keep the broth at a gentle simmer and skim any foam that rises to to the top. Replenish water if needed to keep ingredients fully covered. While Chicken & Vegetables simmer, preheat oven to 350 degrees.
Put Pork Baby Back Ribs in a large pot and fill until water covers Pork Baby Back Ribs by 1 Inch. Put on high heat. Once the water boils, reduce to a simmer for 20 minutes, while skimming any brown foam off the top. Put Pork Baby Back Ribs in the oven for 20 minutes. Remove from oven and set aside.
Remove Chicken Breasts and Chicken Legs from broth after 40 minutes or when meat pulls from bones. Shred Chicken Leg meat. Slice Chicken Breast off of the bone. Set aside Chicken meat and add bones land chicken skin back into broth.
Add Pork Baby Back Ribs and slices of Bacon into the water. Put on the lid, partially ajar. Keep the broth at a gentle simmer and skim any foam that rises to to the top. Replenish water if needed to keep ingredients fully covered.
After one hour, remove Bacon from water. Add Napa Cabbage, Green Onion & Butter in with the Pork Baby Back Ribs and Chicken Bones. Put on the lid, partially ajar. Keep the broth at a gentle simmer and skim any foam that rises to to the top. Replenish water if needed to keep ingredients fully covered.
After 1 hour, remove all ingredients from the stock pot and set aside. Shred Baby Back Rib Meat. Strain broth carefully and add back to the pot.
Mix together ingredients for seasoning. Microwave for a few seconds if necessary to dissolve salt.
Pour about half of the mixture to the broth, and adjust to taste.
Onsen Egg (30 Minutes)
Bring 4 cups of water to a boil in a small sauce pan. Once boiling, remove from heat.
Add 1 cup of cold water & immediately and carefully add the eggs. Cover and keep off heat for 17 minutes
After 17 minutes, remove eggs and set aside for at least 5 minutes
Sauteed Spinach (10 Minutes)
Add Olive Oil to a non stick pan. Once heated, add spinach
As the Spinach cooks down, season with a small amount of salt and pepper
Roasted Napa Cabbage (20 Minutes)
Pre-Heat oven to 450 Degrees
Combine Sesame Oil, Shoyu, Rice Vinegar, Garlic, Lemon Zest & Yuzu in a Food Processor and Blend. Brush the Cabbage with the mixture & season with salt & pepper
Bake in the oven for 10 minutes. Flip Cabbage. Bake for an additional 5 minutes.
Remove from oven and slice across the grain into strips. Use as a garnish in Broth.
Noodles
Boil your favorite ramen noodles. Remove from heat about a minute before fully cooked. The warm broth will continue to cook the noodles after serving.
To Serve
Lay the noodles into the bowl in one direction.
Add Vegetables and Meat on top of the noodles.
Pour soup over the noodles.
Garnish with green onions, sesame seeds, etc.
Notes
Pork Baby Back Ribs should be 185 degrees
Chicken should be 165 degrees