Homemade Japanese Ramen with Chicken Broth with homemade chicken stock – Gluten-free version
Indulgent homemade Japanese ramen with rich chicken broth, soft-boiled egg, shiitake mushrooms and corn — a complete meal in one bowl Gluten-free version: Gluten-free pasta and Gluten-free soy sauce (tamari).
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
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
Strain the stock.
Colander
For the Boiled Egg
4
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
5
Gently lower the eggs into it with a spoon.
6
Turn down the heat slightly and simmer 6.5 minutes.
Stove
7
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
8
Heat the stock in a pot with the garlic, ginger, gluten-free soy sauce and salt and bring to a boil.
StovePot
9
Add the chicken and ears of corn to the stock. Turn down the heat and simmer 20–25 minutes, until the chicken is cooked. Remove the chicken and shred it. Remove the ears of corn and cut off the kernels with a knife.
StoveKnifeCutting board
10
Slice the mushrooms, heat the oil in a skillet and fry the mushrooms in it 3 minutes.
KnifeCutting boardStoveFrying pan
11
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
12
Drain.
Colander
13
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
14
Arrange the chicken and mushrooms and the corn kernels on top.
15
Halve the eggs and arrange them on top, then sprinkle with the green onion.
Knife
16
Drizzle the sesame oil on top and serve immediately.
694calories
47 gprotein
70 gcarbs
25 gfat
● protein 27%● carbs 41%● fat 32%
Per serving, servings (calculated for this version)
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
