Chicken is far easier for broth. Grab a cooked rotisserie chicken from the store, remove the skin and put aside, remove all the meat and also put aside, put the remaining parts in a pressure cooker (instant pot or similar) with half an onion and a carrot, and some water. Do not season. Pressure cook for 1-1.5 hours.
Strain and there’s a decent chicken broth.
While waiting, Put together a basic tare, using soy Sauce or water and salt, which is mostly going to be reducing the liquid down after simmering some konbu(kelp) and if you have some msg throw some in there too. It needs to be reduced at a low heat until the salt level is too much for putting directly in your mouth. You can google more instructions on tares, this is just a super basic one.
Once the tare and broth are done, take the skin from earlier and fry it until its crispy. Just before that’s ready slice some of the breast meat and fry that for like 1-2 minutes until it gets a bit of browning too.
Boil noodles according to package, in separate water.
Put some broth in a bowl, add tare until seasoned to your preferred level. Then add strained noodles. Top with wlmeat and crispy skin. If you have some green onions, or nori, throw those on.
If you like an egg with your ramen, you can do that too.
One chicken ramen.
Chicken is far easier for broth. Grab a cooked rotisserie chicken from the store, remove the skin and put aside, remove all the meat and also put aside, put the remaining parts in a pressure cooker (instant pot or similar) with half an onion and a carrot, and some water. Do not season. Pressure cook for 1-1.5 hours.
Strain and there’s a decent chicken broth.
While waiting, Put together a basic tare, using soy Sauce or water and salt, which is mostly going to be reducing the liquid down after simmering some konbu(kelp) and if you have some msg throw some in there too. It needs to be reduced at a low heat until the salt level is too much for putting directly in your mouth. You can google more instructions on tares, this is just a super basic one.
Once the tare and broth are done, take the skin from earlier and fry it until its crispy. Just before that’s ready slice some of the breast meat and fry that for like 1-2 minutes until it gets a bit of browning too.
Boil noodles according to package, in separate water.
Put some broth in a bowl, add tare until seasoned to your preferred level. Then add strained noodles. Top with wlmeat and crispy skin. If you have some green onions, or nori, throw those on.
If you like an egg with your ramen, you can do that too.