Ingredients:

  • 4 lbs chicken carcasses and extra chicken bones and chicken feet
  • 1 large white onion, halved
  • 3 cloves garlic, smashed
  • 2 inch piece of ginger, sliced
  • 12 cups water
  • 5 g dried kombu
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 4 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 stalk scallion, finely chopped
  • 12 oz fresh ramen noodles
  • 1 lb chicken thighs, skin-on
  • 4 large eggs
  • 1 cup marinated bamboo shoots
  • 2 stalks scallions, thinly sliced
  • 2 sheets toasted nori, cut into squares

Instructions:

  1. Place the chicken carcasses, chicken bones, and chicken feet in a stockpot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the bones under cold water to remove impurities.
  2. Return the bones to the pot with fresh water, halved onion, smashed garlic, and sliced ginger. Simmer on low for 5-6 hours—do not let it boil vigorously—until the liquid is golden and slightly viscous. Add the dried kombu during the final 30 minutes of simmering.
  3. In a small saucepan, combine low-sodium soy sauce, 1/4 cup water, brown sugar, apple cider vinegar, and sea salt. Simmer over medium heat for 5 minutes until the sugar is dissolved and the liquid slightly reduces; set aside to cool.
  4. Season chicken thighs with salt and pepper. Sear in a cast iron skillet over medium-high heat, skin-side down, until the skin is chestnut brown and crispy. Flip and cook until the internal temperature reaches 165°F (74°C). Let the meat rest for 10 minutes before slicing into thin rounds.
  5. Heat neutral oil in a small pan over low heat. Add minced garlic and chopped scallions, sautéing until the garlic is golden and fragrant but not burnt. Strain the oil and discard the solids.
  6. Boil the fresh ramen noodles in a separate pot of water, then drain thoroughly.
  7. Warm four bowls with hot water. In each bowl, add 2-3 tbsp of the Shoyu Tare and 1 tbsp of the Aroma Oil. Pour in 2 cups of the piping hot broth and stir gently.
  8. Add the cooked ramen noodles to the bowls, then arrange the sliced chicken, bamboo shoots, nori squares, and sliced scallions on top.