Shoyu Ramen with Chicken Meatballs and Nori with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

To assemble

1. 4
   Heat the stock in a pot with the garlic, soy sauce and mirin and bring to a boil.

   StovePot
2. 5
   Turn down the heat and simmer 10 minutes.

   Stove
3. 6
   Mix the ground chicken with the scallions, ginger, cornstarch, soy sauce and salt until evenly combined.
4. 7
   Knead the mixture 2 minutes, until smooth and sticky.
5. 8
   Chill the mixture 20 minutes.

   Refrigerator
6. 9
   With wet hands, shape patties the size of walnut, about 12 patties.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
7. 10
   Drop the meatballs into the stock and cook 10–12 minutes, until they float and feel firm. Keep it at a gentle bubble so the stock doesn't turn cloudy.

   Stove
8. 11
   Rinse the strips of the leek in cold water and dry them.

   ColanderPaper towels
9. 12
   Cook the noodles according to the package directions.

   StovePot
10. 13
    Drain.

    Colander
11. 14
    Divide the noodles among the bowls and pour the boiling soup over them.

    Ladle
12. 15
    Arrange the meatballs on top.
13. 16
    Sprinkle the bean sprouts, leek and nori on top.
14. 17
    Drizzle the sesame oil on top and serve immediately.