Sunday Roast Chicken and Miso Ramen

Name: Sunday Roast Chicken and Miso Ramen
Cuisine: Japanese
Ingredients: 2.5 litres (4 pints/10 cups) cold water; 1 roast chicken carcass; 1 onion, thinly sliced; 1 carrot, thinly sliced; 2 cm (¾ inch) piece of root ginger, finely sliced; 5-10 coriander (cilantro) roots, lightly crushed; ½ tsp sea salt and a few lightly crushed black peppercorns; ½ tsp sea salt and a few lightly crushed black peppercorns; 2 eggs; 2 quantities of Ramen noodles or 250 g (9 oz) ready-made dried ramen noodles or 450 g (1 lb) fresh ramen noodles; 2 quantities of Ramen noodles or 250 g (9 oz) ready-made dried ramen noodles or 450 g (1 lb) fresh ramen noodles; 2 quantities of Ramen noodles or 250 g (9 oz) ready-made dried ramen noodles or 450 g (1 lb) fresh ramen noodles; 50 g (1¾ oz) mangetout; 150 g (5½ oz) brown miso; 2 bok choy, cut into 8 long quarters; 2 red chillies, sliced diagonally; 100 g (3½ oz) carrots, shredded into matchsticks; 2 spring onions (scallions), very finely sliced; 2 spring onions (scallions), very finely sliced; 4 tbsp coriander (cilantro) leaves, roughly chopped; 4 tbsp coriander (cilantro) leaves, roughly chopped; 4 tbsp coriander (cilantro) leaves, roughly chopped; 2-3 tbsp soy sauce; 250 g (9 oz) leftover roast chicken meat; 4 tsp toasted sesame oil; 2 tsp white sesame seeds; pinch of shredded red chilli; shichimi pepper or La Yu chilli oil, to sprinkle; shichimi pepper or La Yu chilli oil, to sprinkle; 1 lemon, cut into quarters

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

A great way to use up a leftover Sunday roast chicken carcass, but don’t forget to save a little roast chicken meat to add to this ramen. An all-in-one dish, the miso will add depth of flavour and any combination of vegetables can also work. Sunday chicken roast turns into Monday evening ramen!

Ingredients

For the chicken stock

2.5 litres (4 pints/10 cups) cold water
1

Asia
Japan
Main course

Method

Hard-boil the eggs, then peel and cut in half. Make the Ramen Noodles, if using. To make the chicken stock, place all the stock ingredients in a large pan, bring to the boil and simmer for 30 minutes, skimming off any impurities. Strain the stock into a clean pan big enough to take all the other ingredients, and set aside. The stock can