Best Ramen Chicken Stock Recipes

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RAMEN CHICKEN STOCK



Ramen Chicken Stock image

This is the basic and versatile chicken stock I use for my ramen recipes, and it is flavored with Japanese ingredients. You can prepare a big batch and store any extra in the freezer.

Yield makes 4 quarts

Number Of Ingredients 10

4 quarts water
4 pounds chicken bones
1 3/4 cups peeled and chopped carrots
1 1/2 cups chopped celery
1 cup chopped leek, white part only
1/4 green cabbage
1/2 head garlic, halved horizontally
1 (1-inch) piece ginger, smashed
1 piece kombu, wiped with a damp cloth
1/2 cup sake

Steps:

  • Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
  • Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
  • Strain the stock well through a fine-mesh sieve.

RAMEN CHICKEN STOCK



Ramen Chicken Stock image

Delicious stock with an Asian flair. Good for any Asian recipes that call for chicken stock

Provided by barbara lentz @blentz8

Categories     Other Soups

Number Of Ingredients 9

4 quart(s) water
4 pound(s) chicken bones
2 cup(s) peeled chopped carrots
1 cup(s) each chopped celery and chopped leek
1/4 head of green cabbage
8 clove(s) garlic
1 inch pieced ginger smashed
1 piece kombu wiped with damp cloth
1/2 cup(s) sake

Steps:

  • Place all ingredients in a large crock pot. Cook on low for 24 hours. Strain through a fine mesh strainer lined with cheesecloth.

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