Because chicken wingtips and feet have a high ratio of cartilage and skin to meat and bone, they are perfect for getting a rich, sticky broth.
- 900 g (2 lb) chicken bones (wings, backs and necks with some meat attached)
- 450 g (1 lb) chicken feet
- 2.4 liters (81 fl oz/10 cups) water
- 2 30 cm (12 in) pieces kombu
- 2 negi (Japanese leeks) or leeks, cut into 2.5 cm (1 in) thick slices
- 1 garlic head, cut in half along the equator
- 10 cm (4 in) piece ginger, peeled and sliced
- 1 tbsp kosher salt or sea salt
- 120 ml (4 fl oz/½ cup) vegetable oil
- 175 g (6 oz) fresh shiitake mushrooms, trimmed and quartered
- 6 Asian shallots, thinly sliced
- 450 g (1 lb) fresh or dried ramen noodles
- 2 large soft-boiled Eggs
- 20 spring (green) onions, green parts only, thinly sliced
- 2 tbsp toasted white and black sesame seeds
- 12 pieces toasted nori, about 10 × 15 cm (4 × 6 in)
- soy sauce
- toasted sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the chicken bones and feet, water, kombu, negi or leeks, garlic, ginger and salt in a pot and simmer over a low–medium heat for 6–8 hours. Alternatively, cook in a pressure cooker on high for 2 hours. Strain the broth, pressing out all the liquid from the meat and bones, and reserve.
2. Heat 2 tablespoons of the vegetable oil in a pan over a medium–high heat. Add the mushrooms and cook until tender and golden. Season with salt. Set aside. Add the remaining oil to the pan and heat over a low–medium heat. Add the shallots and cook for 10 minutes until golden. Strain and set aside.
3. Rewarm the broth and season with salt.
4. Bring a pot of seasoned water to the boil. Add the noodles and boil for 1–2 minutes until just tender. Place a portion of noodles in 4–6 ramen bowls. Ladle the broth over, making sure it comes to above the noodles, then top with an egg, spring onions, mushrooms, shallots, sesame seeds and nori. Drizzle with soy and sesame oil to taste.
Recipe and image from The Chicken Soup Manifesto by Jenn Louis, Published by Hardie Grant (RRP $45.00)