Ingredients:
1 small rotisserie chicken (Central Market had citrus fennel, so I went for that)
1 bunch of scallions
1 inch piece of ginger peeled and sliced
1 piece of konbu
2 dried shitake mushrooms
2 carrots
4 pieces of double smoked bacon
8 cups of low sodium chicken stock
4 cups of water
3/4 cup fresh peas or the freshest looking frozen ones you can find
4 soft boiled eggs
8 t. soy sauce
4 portions fresh ramen noodles
Instructions:
Pour water and chicken stock in a large stock pot add Konbu and bring to a boil. Remove Konbu after 10 minutes and add carrot green tops from scallions, dried mushrooms, and the meaty left over carcass from your rotisserie chicken. After 10 minutes, skim any foam/ fat from the surface of the stock. Cover and simmer for 2 hours. Drain broth into a bowl through fine mesh or cheesecloth. Rinse your pot (to remove any scum that may have adhered to the sides while cooking and then return the broth to the pot. Save and slice the mushroom for garnish. In a separate pot, boil salted water for your ramen. I throw the peas and the ramen in together because they take just about the same amount of time. Drain and rinse. We are able to get fresh ramen noodles portioned out at our local Central Market (they keep them with the other fresh pasta) I think it makes a big difference in the taste and texture. To serve portion out the ramen, peas, and chicken. Ladle the hot broth over and garnish with sliced green onions, shitake mushrooms, and two tsp of soy sauce.
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