Chicken Miso Ramen

Ingredients

Chicken Ramen Stock

2 pounds (900 g) chicken wings
1½ to 2 pounds (700–900 g) whole chicken, broken down (use carcass and wings; reserve breasts and thighs—for example for the sous-vide chicken or another dish)
4½ to 5 quarts (4.25–4.75 L) cold water

Aromatics (added at end):

1 small onion, halved
1 head garlic, halved crosswise
2-inch (5 cm) piece fresh ginger, sliced
3 scallions, white parts only

Miso Tare

325 g Yamabuki shiro miso
175 g Hikari aka miso
½ cup (120 ml) sake
⅓ cup (80 ml) mirin
2 tablespoons Kikkoman usukuchi shoyu
1 teaspoon sugar
1 teaspoon salt, optional and added only after tasting
2 teaspoons neutral oil or chicken fat
Optional: ½–1 teaspoon MSG (to taste)

Chicken Aroma Oil

1¼ cups (300 ml) neutral oil (rice bran or grapeseed)
½ cup (120 ml) rendered chicken fat
4 cloves garlic, lightly crushed
3 scallions (white and light green parts), cut into 2-inch lengths
¾ ounce (20 g) fresh ginger, sliced

Sous-Vide Chicken Breast

Boneless, skinless chicken breasts
Salt (0.8–1% by weight)
Optional: small pinch sugar

To Serve

Fresh ramen noodles
Sliced scallions
Blanched spinach, blanched mustard greens, watercress, or bok choy
Ajitama (marinated soft-boiled eggs), if desired
Menma, if desired

Directions

Chicken Ramen Stock

Combine chicken parts and cold water in an 8-quart stockpot. Cover the pot using plastic wrap, and set temperature to 176°F (80°C) using probe control. Cook for 8 to 10 hours, maintaining a steady temperature. Do not skim, stir, or add vegetables during this stage.

Increase temperature to 203°F (95°C), leaving the lid slightly ajar, and cook for 60 to 90 minutes, until the broth becomes lightly opaque with visible convection but no rolling boil.

Add onion, garlic, ginger, and scallion whites and continue cooking at 203°F for 30 minutes, uncovered. Turn off heat and allow the stock to rest for 20 minutes, then strain gently through a fine-mesh strainer without pressing solids. Chill the stock rapidly in an ice bath and refrigerate until ready to use.

Miso Tare

Combine sake and mirin in a small saucepan and simmer for 2 to 3 minutes to cook off alcohol. Reduce heat to below 175°F (80°C). Whisk in miso until smooth, followed by soy sauce, sugar, oil, and MSG (if using). Hold the mixture at 160–170°F (70–75°C) for 10 minutes, stirring gently. Remove from heat, cool, and refrigerate. Add salt if needed after resting.

Chicken Aroma Oil

Combine oil and chicken fat, and cook at 194°F (90°C) for 3–5 minutes. Add garlic, scallions, and ginger in a small saucepan, and cook for 15 minutes, until aromatics gently release fragrance without browning. Reduce temperature to 167°F (75°C) and hold for 30 minutes. Turn off heat and let rest 20 minutes, then strain completely and cool.

Sous-Vide Chicken Breast

Season chicken breasts evenly with salt (and optional sugar). Vacuum seal and cook sous vide at 145°F (63°C) for 90 minutes for a very juicy texture, or 149°F (65°C) for 60 minutes for a firmer bite. Chill in an ice bath, then refrigerate. Slice thinly against the grain before serving.

To Assemble

Bring stock to a simmer. For each bowl, add 35–45 g miso tare and 15–20 ml chicken aroma oil. Pour in 350 ml hot stock and stir to combine. Add cooked noodles, top with sliced chicken breast, and garnish with scallions and other toppings as desired. Serve immediately.

Notes

Break down the whole chicken so stock uses wings and carcass; reserve breast and thigh meat for the sous-vide step (or another recipe).
The stock can be prepared up to 3 days in advance and freezes well.
Miso tare improves after 24–48 hours of rest.
Avoid boiling miso or aroma oil to prevent bitterness.
This ramen is best with medium-thick, lightly alkaline noodles.
For a lighter bowl, reduce aroma oil to 10 ml per serving.