Broth Ingredients: – Bones , fat, and skin of one whole roasted chicken – 6 large garlic cloves roughly chopped – ½ tablespoon roughly chopped fresh ginger – 1 cup chopped fresh white onion – 8 and 1/2 tablespoons concentrated miso broth – 2 and ½ tablespoons pure seasame oil – 5 cups water – ¼ teaspoon ground black pepper Other Ingredients Needed: – 4 eggs – 2 packs of ramen style noodles – 8 ounce can or about 1 cup of fresh sliced bamboo shoots – 2 bundles of fresh bok choy (white stems cut off) – 14 ounce can or about 2 cups of fresh bean sprouts – 2 to 3 cups of sliced cooked chicken – Diced green onions (Optional for garnish) – Lime wedges (Optional for garnish) – Kimchi (Optional for garnish) – Diced Green Onion (Optional for garnish)
– Place all of the broth ingredients into a large pot. Bring the broth ingredients to a boil, then reduce heat to low. Cover the pot of broth with a lid and cook on low for about one hour.
– After the broth has cooked, strain the broth using a strainer.
- Place the strained broth back into the pot. Bring the broth to a boil.
– Add the ramen noodles to the broth. Cook the ramen noodles as directed on the package. While the noodles cook, add your eggs to a pot of water and boil for 4 minutes, then remove the pot of egg from heat and let the eggs sit in the water for another 3 to 4 minutes to get a soft boiled egg.
– When ready to serve, add the sprouts, bamboo shoots, bok choy, and cooked chicken to the ramen soup, and allow the vegetables and chicken to heat through.
– Peel eggs, cut eggs in half, and place half of an egg in each serving.
– Garnish with diced green onions, and other optional garnishes.