INGREDIENTS
1 rotisserie chicken carcass (bones and skin).
1 tablespoon of ginger, sliced or minced
2 cloves of garlic, minced or smashed
4 quarts of water
2 tablespoons of miso paste
3 tablespoons of shoyu (soy sauce)
DIRECTIONS
Prepare the Chicken Carcass:
Trent usually buys an already cooked Costco or Raley’s rotisserie chicken. Remove any excess meat from the rotisserie chicken carcass. The meat can be set aside and used as a topping for the ramen. Ensure that the carcass, along with the bones and skin, is ready to be used for the stock.
Combine Ingredients for the Stock:
In a large pot, combine the chicken carcass, ginger, and garlic. Add 4 quarts of water. The water should be enough to cover the carcass fully. If not, adjust the amount of water accordingly.
Bring to a Boil and Simmer:
Bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to a low simmer. This process will help extract the flavors from the chicken bones, ginger, and garlic, forming a rich broth.
Add Miso Paste and Shoyu:
After the stock has simmered for about 1 hour, skim off any scum or fat that has risen to the surface with a ladle or spoon. This step will help clarify the stock and keep it clean-tasting.
Dissolve 2 tablespoons of miso paste into a small amount of the warm stock in a separate bowl. Once dissolved, stir the miso mixture back into the pot. This helps prevent clumps of miso in your stock.
Add 3 tablespoons of shoyu to the pot and stir to combine. The shoyu adds depth and umami to the stock.
Simmer and Strain:
Continue to simmer the stock for 1 hour, allowing the flavors to meld together. The longer it simmers, the more flavorful the stock will be.
After simmering, strain the stock through a fine-mesh sieve or colander to remove the solid bits, leaving a clear-ish broth.
Preparing the Ramen:
Trent will usually cook three to four packs of ramen for dinner.
Bring to boil 3 quarts of water, 1 cup of the chicken stock and an extra tablespoon of miso and shoyu each.
Add the ramen when it just starts to boil.
After about 7-8 minutes of cooking, remove the ramen.
Add the 1/4th of the total ramen and one cup of Trent Sunahara’s Family Ramen Stock to a large bowl. Add chicken meat from the rotisserie chicken.
ABOUT THIS RECIPE
Trent Sunahara routinely makes this family favorite stock when he makes ramen for his girls. He likes to add diced green onions and cooked shitake mushrooms to his ramen. The girls do not.
Serve and enjoy!
