Ichiraku Ramen (High-Protein)
Ichiraku Ramen (High-Protein)
Ingredients
For Garnish
- as needed bamboo shoots
- as needed nori sheets
Instructions
- 1
Preheat your oven and roast the chicken carcass in a baking tray until it is browned and flavorful. This step can be done in advance to save time.
⏱️ 45 min
- 2
Prepare the chicken thighs (chashu): Take each skinless boneless chicken thigh, roll it tightly into a log shape, and secure it with butcher's twine.
⏱️ 5 min
- 3
Prepare aromatics: Chop some green onions for the broth. Slice 4-5 cloves of garlic and a few slices of ginger. Reserve some green onions for garnish later.
⏱️ 5 min
- 4
Start the broth: Pour water into a large pot. Add the roasted chicken carcass, chopped green onions, sliced garlic, and sliced ginger to the pot. Add an unspecified amount of soy sauce and mirin (to taste). Carefully add the two rolled and tied raw chicken thighs to the pot. Cover the pot with a lid and bring to a boil, then reduce heat to a simmer. Simmer for 2 hours.
⏱️ 120 min
- 5
While the broth is simmering, prepare the eggs: Place 6 eggs into a separate pot of boiling water. Set a timer for 6 minutes and 30 seconds for soft-boiled eggs.
⏱️ 7 min
- 6
After 2 hours of simmering, carefully remove the cooked chicken thigh rolls from the broth using tongs and place them in a bowl to cool slightly.
⏱️ 3 min
- 7
Once the eggs are cooked, transfer them to a container with cold water or run them under cold tap water to stop the cooking process. Carefully peel the eggs.
⏱️ 5 min
- 8
Marinate the eggs: Place the peeled eggs in a bowl. Pour an unspecified amount of soy sauce over the eggs. Ladle some of the hot broth from the simmering pot into the bowl with the eggs. Add ice cubes to the bowl to cool the eggs and help them absorb the marinade.
⏱️ 10 min
- 9
Cook the noodles: In the same pot used for the broth (after removing the chicken thighs), add the ramen noodles to the simmering broth. Cook the noodles according to package directions until tender. Drain the cooked noodles and rinse them under cold water to prevent sticking.
⏱️ 5 min
- 10
Season the broth: Add more soy sauce and mirin to the broth to taste. Add approximately one spoonful of miso paste to the broth and stir until it is fully dissolved.
⏱️ 3 min
- 11
Slice the cooled chicken thighs into thin rounds.
⏱️ 5 min
- 12
Assemble the ramen: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles. Top each bowl with sliced chicken chashu, marinated eggs (halved), bamboo shoots, nori sheets, and reserved chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ichiraku Ramen (High-Protein)
For Garnish
- as needed bamboo shoots
- as needed nori sheets
Instructions
- 1
Preheat your oven and roast the chicken carcass in a baking tray until it is browned and flavorful. This step can be done in advance to save time.
⏱️ 45 min - 2
Prepare the chicken thighs (chashu): Take each skinless boneless chicken thigh, roll it tightly into a log shape, and secure it with butcher's twine.
⏱️ 5 min - 3
Prepare aromatics: Chop some green onions for the broth. Slice 4-5 cloves of garlic and a few slices of ginger. Reserve some green onions for garnish later.
⏱️ 5 min - 4
Start the broth: Pour water into a large pot. Add the roasted chicken carcass, chopped green onions, sliced garlic, and sliced ginger to the pot. Add an unspecified amount of soy sauce and mirin (to taste). Carefully add the two rolled and tied raw chicken thighs to the pot. Cover the pot with a lid and bring to a boil, then reduce heat to a simmer. Simmer for 2 hours.
⏱️ 120 min - 5
While the broth is simmering, prepare the eggs: Place 6 eggs into a separate pot of boiling water. Set a timer for 6 minutes and 30 seconds for soft-boiled eggs.
⏱️ 7 min - 6
After 2 hours of simmering, carefully remove the cooked chicken thigh rolls from the broth using tongs and place them in a bowl to cool slightly.
⏱️ 3 min - 7
Once the eggs are cooked, transfer them to a container with cold water or run them under cold tap water to stop the cooking process. Carefully peel the eggs.
⏱️ 5 min - 8
Marinate the eggs: Place the peeled eggs in a bowl. Pour an unspecified amount of soy sauce over the eggs. Ladle some of the hot broth from the simmering pot into the bowl with the eggs. Add ice cubes to the bowl to cool the eggs and help them absorb the marinade.
⏱️ 10 min - 9
Cook the noodles: In the same pot used for the broth (after removing the chicken thighs), add the ramen noodles to the simmering broth. Cook the noodles according to package directions until tender. Drain the cooked noodles and rinse them under cold water to prevent sticking.
⏱️ 5 min - 10
Season the broth: Add more soy sauce and mirin to the broth to taste. Add approximately one spoonful of miso paste to the broth and stir until it is fully dissolved.
⏱️ 3 min - 11
Slice the cooled chicken thighs into thin rounds.
⏱️ 5 min - 12
Assemble the ramen: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles. Top each bowl with sliced chicken chashu, marinated eggs (halved), bamboo shoots, nori sheets, and reserved chopped green onions.
⏱️ 5 min