For the broth:
- 2 carrots, cut into 1 inch lengths
- 2 small Japanese leeks, or 4 scallions, trimmed and cut into 1 inch lengths
- 1 inch fresh ginger, peeled and thinly sliced
- 4 bone-in free-range chicken thighs (or 8 wings)
- 1 tsp sea salt
- 2 TBS rapeseed or sesame oil
For the noodles:
- TBS sesame oil
- 2 c. flour
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
For the toppings:
- 4 eggs
- 1 small bunch chopped bitter greens, such as bok choy or kale
- 3 TBS finely chopped Japanese leeks or scallions
- 1 sheet nori, cut into eights
- Soy sauce, miso, or sea salt (to taste)
Read More: Thai Peanut Chicken and Ramen Noodle Soup
- Make the broth:Heat the oven to 450°F. Place carrots, leeks/scallions, ginger, and chicken thighs in an exceedingly cookery pan, and toss with salt and oil. Roast for 40 minutes. Pour chicken, veggies, and all the juices into an outsized pot, and canopy with 16 cups of cold water.Bring to a boil, then lower heat and simmer, covered, for 1 hour. After one hour, take away the lid. Eliminate two of the chicken thighs and place in an exceedingly little bowl. Cowl the thighs with hot broth and let cool to temperature, then shred. Continue cooking the remaining broth for an additional 30-60 minutes, till it’s reduced to concerning 8 cups. Strain broth into a clean pot and keep heat over low heat. Discard vegetables and remaining chicken thighs.
- Make the noodles: Combine 2 TBS of the sesame oil into the flour together with your fingers till its breakable. Add eggs and egg yolks and stir together with your hand till incorporated, then knead on a flat, clean surface for 5 minutes till the dough is pliable but stiff. The dough takes some force to actually work it into a pliable piece. Let dough rest 10 minutes.Roll out the noodle dough to a thickness of about 1/8 in. employing a pasta machine or a significant rolling pin. Take linguine-sized noodles by hand with a pizza cutter, sharp knife or by employing a pasta machine.Prepare the toppings: bring an outsized pot of water to a boil high-heat. Add the eggs and boil for precisely 7 minutes, then take away with a filter and place directly into a bowl of cold water. Let cool, then peel. Within the boiling water, blanch the bitter greens till simply tender, and then raise the cold water with the eggs. Keep the water boiling – you’ll use it to cook your noodles simply before serving.Once the broth, noodles, and toppings are prepared, prepare the bowls: add a tiny low quantity of miso, soy sauce, or salt to every bowl (according to diner’s preference) and pour a ladleful of hot broth over the seasoning. Stir the broth into the seasoning. Divide the chopped chicken amongst the bowls. Drop the noodles into the boiling water and cook for 2 minutes – they’ll float up to the top once they are done. Take away the noodles with a filter and divide among the bowls. Fill up every bowl with many additional ladlefuls of hot broth, 1 egg cut into halves, some of the cooked greens, a number of the nori items, and a sprinkling of scallions.
Serve very hot, with additional seasoning as desired.
Source: Blue Apron