Chicken and yuzu ramen recipe from The Bone Broth Bible

Chicken bone broth yuzu ramen.
Chicken bone broth yuzu ramen.  Photo: Sue Stubbs
Dietary
Dairy-free

In its simplest form, bone broth is made from slow-cooking water and bones. Its history dates back to ancient times, its renaissance coinciding with growing interest in getting more nutritional bang for our bucks, and minimising food waste. Ramen originated in Japan, the rich flavors of noodles in soup broth quickly spreading worldwide. History lesson over, you can now create your own chicken broth ramen in the comfort of your home.

Ingredients

Simple chicken bone broth 

1 onion (peeled if not organic), roughly chopped

2 carrots, (peeled if not organic), roughly chopped

1 celery stalk, roughly chopped

1kg free-range or organic chicken bones, raw or leftover cooked bones

6-8 parsley stalks

1 tbsp apple cider vinegar

1 small knob kombu (optional)

1 bay leaf (optional)

1 tsp fresh or dried thyme leaves (optional)

2-3 litres filtered water

Chicken and yuzu ramen

2 litres chicken bone broth

400g ramen noodles

400g cooked chicken, shredded

4 eggs

2 large handfuls baby spinach leaves

1 large handful bean sprouts

4 green onions, thinly sliced

5-cm knob fresh ginger, finely grated

1 nori sheet, crumbled

yuzu or tamari sauce

Method

Simple chicken bone broth 

  1. Put everything into a large pot, at least 24 centimetres in diameter, and 16 centimetres deep. Add all the ingredients, making sure there are five centimetres of water above them to allow for evaporation.
  2. Bring to the boil, then turn down to a very low simmer, so the water is barely moving. Putting a lid on the pot makes the liquid go cloudy, but you can leave one on slightly uncovered.
  3. Using a large spoon or ladle, skim any scum or foam from the top and discard.
  4. Keep the bones covered with water during cooking and simmer very slowly, so a bubble only breaks the surface every second or two, for most of the day up to 12 hours. 
  5. Strain the liquid through a fine sieve or through a clean muslin cloth lining a colander.
  6.  Pour the broth into a container or containers that you can fit in the fridge. 
  7.  Once cooled, put into the fridge to go cold for about four hours or overnight. Any fat left in the broth will solidify on the surface and can be easily removed.
Makes two litres. 
 
Chicken and yuzu ramen
 
  1. Heat the broth in a saucepan over a medium heat until boiling, then reduce the heat to low to simmer. Follow the packet instructions to cook the ramen separately.
  2. Cook the eggs in boiling water until just soft in the middle (about six minutes). When cool enough to handle, peel off the shells.
  3. Wilt the spinach in the broth, then remove and divide between four bowls. 
  4. Divide the cooked ramen into the bowls, and add the bean sprouts and spring onions.
  5. Cut the eggs in half, and put two halves into each bowl.
  6. Divide the shredded chicken between bowls. Scatter over the ginger and nori and pour the hot broth into each bowl.
  7. Add about two teaspoons of yuzu to each bowl. If you like, add a splash of tamari sauce. 
TIP
 
Kombu, a sea vegetable high in iodine, adds a subtle, earthy depth of flavour to broths.
 
The Bone Broth Bible, New Holland Publishers, $35,  newhollandpublishers.com.