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January 31, 2017

weeknight rotisserie chicken ramen



Is January always like this? I can’t remember. Maybe my mind is blocking it. The amount that my family and I have collectively been sick is as my sister says….Biblical. There is really only one thing to do (in the kitchen) in these situations. Make chicken soup! And if that doesn’t work try chicken ramen. Followed by chicken and rice….followed by chicken and dumplings…you get the idea! I lifted this idea from Lucky Peach and it is soooo good. I made very few changes like adding the konbu in at the beginning for another layer of flavor and using chicken stock instead of water for added richness. I also think each person needs a whole egg or as they called it in Japan an extra taste ball.



1 small rotisserie chicken (Central Market had citrus fennel, so I went for that)
1 bunch of scallions
1 inch piece of ginger peeled and sliced
1 piece of konbu
2 dried shitake mushrooms
2 carrots
4 pieces of double smoked bacon
8 cups of low sodium chicken stock
4 cups of water
3/4 cup fresh peas or the freshest looking frozen ones you can find
4 soft boiled eggs
8 t. soy sauce
4 portions fresh ramen noodles


Pour water and chicken stock in a large stock pot add Konbu and bring to a boil. Remove Konbu after 10 minutes and add carrot green tops from scallions, dried mushrooms and the meaty left over carcass form your rotisserie chicken. After 10 minutes, skim the any foam/ fat from the surface of the stock. Cover and simmer for 2 hours. Drain broth into a bowl through fine mesh or cheesecloth. Rinse your pot (to remove any scum that may have adhered to the sides while cooking and then return the broth to the pot. Save and slice the the mushroom for garnish. In a separate pot, boil salted water for your ramen. I throw the peas and the ramen in together because they take just about the same amount of time. Drain  and rinse. We are able to get fresh ramen noodles portioned out at our our local Central Market (they keep them with the other fresh pastas) I think it makes a big difference in the taste and texture. To serve portion out the ramen, peas, and chicken. Ladle the hot broth over and garnish with sliced green onions, shitakes, and two tsp of soy sauce.




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