Filed Under: Leftovers, Meat, noodles, ramen

Ramen with Leftovers

Families can cook up a delicious bowl of ramen - and use up their leftovers - with this quick recipe!

June 12th, 2017

Recipe by: Richard Blais

In his new book So Good, Top Chef winner Richard Blais explains that the key to a good broth for ramen is using enough meat and bones and then cooking it long enough. This means that families looking for a quick and easy meal can rely on any meats - from cold cuts to hot dogs - to cook up a delicious bowl of ramen. 
Servings
4
Ingredients
  • 1 chicken carcass, coarsely chopped and broken apart
  • 1 cup chopped ham
  • 1 cup diced salami
  • 2 hot dogs or any uncooked sausages
  • 3 bunches scallions, chopped, white and light green parts only
  • 2 carrots, diced
  • Cloves from 1 head garlic, smashed
  • 1-inch knob fresh ginger, peeled and smashed
  • 1 piece kombu
  • 1/4 cup bonito flakes
  • 2 quarts chicken stock, plus more if needed
  • 1 tablespoon soy sauce
  • 2 cups cooked noodles, such as soba noodles, linguine, or thin spaghetti (about 4 ounces uncooked
  • 1 cup chopped cooked chicken or turkey
  • 2 nori sheets, cut into quarters
  • Chili oil, for garnish
  • Dark sesame oil, for garnish
  • Togarashi, for garnish
  • 2 large soft-boiled eggs
Directions
  1. In a large pot, mix together the chicken carcass, ham, salami, hot dogs, two-thirds of the scallions, the carrots, garlic, ginger, kombu, and bonito flakes. Add the stock and soy sauce and bring to a boil over high heat. Skim any foam that rises to the surface and reduce the heat to medium. Simmer, uncovered, for 3 to 4 hours, adding more stock or water if necessary to keep the solids covered with liquid and adjusting the heat up or down to maintain a low simmer.

  2. Togarashi, for garnish (see Note) 2 large soft-boiled eggs In a large pot, mix together the chicken carcass, ham, salami, hot dogs, two-thirds of the scallions, the carrots, garlic, ginger, kombu, and bonito flakes. Add the stock and soy sauce and bring to a boil over high heat. Skim any foam that rises to the surface and reduce the heat to medium. Simmer, uncovered, for 3 to 4 hours, adding more stock or water if necessary to keep the solids covered with liquid and adjusting the heat up or down to maintain a low simmer. Remove the stock from the heat and strain through a colander. Discard the solids, reserving the hot dogs if they look good.

  3. Divide the pasta, chicken, nori, and hot dogs, if using, among shallow bowls. Ladle the hot broth over them.

  4. Garnish each serving with chili oil, sesame oil, togarashi, and the remaining scallions. Peel and halve the eggs and top each serving with an egg half.

Ramen with Leftovers
Raincoast Books

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