Soy-seasoned chicken broth, springy noodles, scallions, and eggs cooked 6½–7 minutes then chilled in ice water for reliable jammy yolks.
HBy HFlores
Servings
2
500 g Chicken wings
10 g Kombu
1.25 L Water
1 piece Fresh ginger
3 clove Garlic
4 piece Scallions
4 tbsp Soy sauce
2 tbsp Mirin
2 tbsp Sake
2 tsp Toasted sesame oil
1 tsp Salt
240 g Fresh ramen noodles
2 piece Eggs
2 cup Ice
2 piece Nori sheets (garnish)
Calories
1606 kcal
Protein
83g
Carbs
146g
Fat
76g
Fiber
9g
Sugar
26g
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Make the Broth
1. Place the chicken wings in a pot with the Water and Kombu. Bring slowly to a bare simmer over medium heat, removing the Kombu just before it reaches a simmer (about 10 minutes). Skim any scum from the surface.
500 g Chicken wings,
10 g Kombu,
1.2 L Water
2. Add the Fresh ginger (sliced), Garlic (smashed) and the green tops of the Scallions. Keep at a gentle simmer, partially covered, for 40 minutes. Do not boil hard, so the broth stays clear.
3. Strain the broth through a fine sieve, discarding the solids. You should have about 800 ml. Return to the pot and keep warm over low heat.
Eggs and Tare
4. Bring a separate pot of water to a full boil and fill a bowl with Ice and cold water. Gently lower the Eggs straight from the fridge into the boiling water and cook for exactly 6.5 to 7 minutes.
2 piece Eggs,
2 cup Ice
5. Transfer the Eggs immediately to the ice water and chill for at least 5 minutes, then peel under cool running water.
6. In a small saucepan, combine the Soy sauce, Mirin and Sake and warm for 1 minute over medium heat to cook off the alcohol. Stir in the Salt and Toasted sesame oil, then divide this seasoning between two serving bowls.
7. Thinly slice the white and light-green parts of the Scallions. Cook the Fresh ramen noodles in a large pot of boiling water for 2 to 3 minutes, until springy with a slight bite, then drain very well.
2 piece Scallions,
240 g Fresh ramen noodles
8. Ladle about 400 ml of hot broth into each bowl and stir to combine with the seasoning. Add the noodles and lift gently to untangle.
9. Halve the Eggs and arrange on top with the sliced Scallions and a Nori sheet tucked at the edge of each bowl. Serve immediately.
4 piece Scallions,
2 piece Nori sheets (garnish)
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