Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but they have changed and evolved to become a favorite Japanese food over many years. There are millions of Ramen restaurants in Japan, from old neighborhood Chinese restaurants, to Ramen street carts open late at night, to slick and modern Ramen specialty shops in cities. Those Ramen cooks all work so hard researching and testing to develop their very own original flavors for the noodles and soups of Ramen. Because there are a lot of Ramen restaurants out there, the competition among them to be popular or even to survive is brutal. But once they win the battle, customers won’t mind waiting for hours for their Ramen.
For those who don’t have easy access to great Ramen restaurants or don’t want to wait in long lines in 30F temperatures outside, here is the recipe for you! Our Chicken Ramen is easy to make – simple ingredients, relatively quick, and, of course, tasty, especially considering the level of effort involved here. The only thing is to prepare the soup and topping first, and assemble quickly as soon as the noodles are done. This is an uncomplicated simple Ramen but with a surprisingly flavorful soup from chicken wings. Not rich and heavy like the kind from Ramen restaurants. This is the kind of Ramen you feel like you can eat often. If you like, you can make multiple batches of the soup and freeze, so you will be able to eat any time you like. We used dried Chuka-men, Chinese style egg noodles, for convenience. If you can’t find them at local stores, you can use thin spaghetti or angel hair pasta. In that case, please watch our other Ramen and Miso Ramen recipes for detailed instructions.
If you are a Ramen beginner, this is a great place to start. And even if you’re an expert, you’ll still enjoy this simpler basic taste from time to time.
- 4 cups (about 1 liter) water
- 5 chicken wings
- 2 cloves garlic, crushed
- 3 slices ginger root
- 2 green onion, cut into halves
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Sake
- 1/2 Tbsp Mirin
- 1/2 tsp salt
- 1/2 Tbsp sesame oil
- 150-200g dried Chukamen (Chinese style noodles)
- 1 cup bean sprouts, blanched
- 1 green onion, finely chopped
- shredded chicken (from the broth)
- Make soup first. In a large pot, put water and chicken wings, and let boil. After boiling for a few minutes, remove any scum and fat that come to the surface of the soup. Add garlic, ginger, and green onions, and cook covered for 40 minutes or so. Add some water if losing too much liquid. Strain the soup, but save chicken wings and set aside. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. (You may need to adjust the seasoning if you added water earlier.) Keep warm on low heat, covered.
- Prepare the toppings. Blanch bean sprouts in boiling water for a couple of minutes, and strain. Chop green onion. Remove bones from chicken wings and shred the meat into small pieces by hand.
- Once everything else is ready, cook dried Chukamen according to the package. Divide the noodles in half and put in large bowls. Pour hot soup over, and top with bean sprouts, onion, and chicken. Serve immediately.