Smokey Momofuku chickensoup – Heavenly Ramen
I’s crazy to see how much you’ve asked for this recipe! Some recipes seem to receive a lot more enthousiasm than others! And believe me, in this case I perfectly understand why! This heavenly bowl of smokey Momofuku Chickensoup is a perfect way to use your leftovers from from your latest smoked chicken (or pulled pork). Seeing a bowl of Ramen makes me crave for another one! So I bet those amongst you who watched the first season of “Mind of a Chef” will understand how much I’ve been drooling. David Chang is slurping noodles in each episode making my mind go crazy! So I needed to find out how to make myself the perfect bowl! The Momofuku chickensoup formed the base for this recipe! Find out in this post what makes it so delicious!
Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”
Those who are not that much into the “foodscene” or didn’t watch “The mind of a Chef” might be confused about the Momofuku reference. Momofuku is a US based culinary restaurant chain ran by the Korean-American chef David Chang. The charming chef must be a Ramen addict and tells in on of the episodes how much he loves the instant noodles. Not a surprise when you find out Momofuku was the inventer of instant noodles. That Momofuku sounds like “Motherfucker” made it even more interesting for David Chang who has a cheeky form of humor. The first established restaurant from the chain focuses on Ramen bowls and this chickensoup is the signature dish! The secret behind this soup is the separate preparation of both the chicken- and vegetable broth. This way you can easily modify the balance of vegetable/chicken taste.
SMOKEY Momofuku chickensoup
This is a BBQ blog so I wanted to make you a version where a subtle smokey flavor empowers the broth. Moreover it’s not uncommon for a bowl of Ramen to taste a bit smokey! You can get the smokey flavour by adding some slices of smoked bacon. Yet there’s another way to get a well balanced rich smokey flavor in your smokey Momofuku chickensoup. By using the carcass of your latest smoked chicken (our even the bones from your pork shoulder) for your broth. These bones get a delicious flavour while smoking from both the meat and the rub you’ve been using. These flavours are set free while making the chickenbroth leading to a heavenly taste!
But a delicious bowl of Ramen doesn’t stop with a delighful smokey Momofuku chickensoup and noodles! To finish it of you want to search for perfection by adding some fitting toppings. Over here a slice of bacon and shiitake baked in fish sauce are a big hit! But what’s most important to me: “The soft boiled egg.” Can you believe how frustrated I was while eating my bowl of Ramen after shooting the picture above. Finding out it lacked the precious soft boiled egg was a big punch in my face. Luckily I could add it afterwards but the pictures were made. Luckily this Smokey Momofuku chickensoup was so delicious I wanted to make iet again right away! With the soft boiled egg this time! #perfection
So now it’s up to you! Stop throwing away the bones and carcasses after smoking! From now on you’ll be making this Bowl of Ramen quite often! And if you think it’s quite a bit of work? You are wrong, mostly you’re doing nothing! Plus you can make a large portion in the weekend, freezee it and serve your kids after school! A punch of energy to prepare them for their homework or sport activities. But tell me, what are your favorite toppings? I’d like to read all about it on social media! And while you’re there, please invite your friends to like my page 🙂 The more the merrier!
Those watching "The Mind of a Chef" will know how much you crave for Ramen every time see David Chang slurp a bowl of Noodles. It's kind of hypnotising, making your brain scream for a bowl! After finding out how easy it is to make a stunning bowl of this smokey Momofuku Chickensoup I only want more of it! I bet you will feel the same! Have fun
- Carcass of two roast chickens or 1 complete roast chicken
- 3.5 l. water
- 1 Tbsp black pepper
- 1 star anise
- 1 Tbsp. salt
- 2 white onions
- 2 shallots
- 3 cloves garlic
- 1 carrot
- 3 spring onions
- soy sauce
- 4 soft boiled eggs
- chinese noodles
- 2 spring onions
- 1 large carrot
- 400 gr. Shiitake
- 1 Tbsp. Vissaus
Add 1 tbsp olive oil to a large soup pot together with the peppercorns, star anise, salt and bones/carcasses. Let simmer for a couple of minutes until the flavors are set free.
Vul een pot met ogeveer 3.5 liter water en plaats hierin de beenderen met restvlees van 2 gegrilde kippen! Deze zorgen voor een heerlijke subtiele rooksmaak in de kippenbouillon. Fill one large 8 quart pot with 16 cups or 4 quarts of water and fill a 4 quart pot with 8 cups or 2 quarts of water. With a sharp knife or poultry shears, cut the chicken into 6 pieces (2 drumsticks, 2 wings, breast and back). Put the chicken pieces, 1 tablespoon of sea salt , black peppercorns and star anise in the larger pot of water. Bring to a boil and lower to a simmer. Skim foam and chicken fat off the top of the broth with a spoon and into a small bowl. Strain out solids when you are finished skimming and set aside.
Pour in 3.5/4l. water and bring to boil. When boiling, reduce the heat and let simmer for 2-3 hrs. The broth needs to be reduced to 1/4th.
Skim the chicken fat with a strainer and remove the bones. You'll have a clear broth now.
Peel the white onions, shallots and garlic, cut in half and put in the smaller pot. Cut carrots (no need to peel, just wash) and spring onions in half and add to the same pot. Add 2l. of water, bring to a boil and lower to a simmer.
Let simmer for 2-3 hrs. when you're broth is reducing to fast, add some more water.
Pour the vegetable broth through a strainer and mash the vegetables to recover the best juices caught in the vegetables.
Taste your vegetable broth and add some seasonings to your personal taste!
This last "broth part" is the key to the smokey Momofuku chickensoup. Mixing the soup! Start with a ratio of 6/1 chicken/vegetable broth. Taste and add more vegetable broth by cup until you get the soup balance the way you want it! I ended up with a 5/1 ratio for a delicious smokey chicken soup!
Bring a small pot of water to a boil and carefully add eggs. Cook for 5 minutes exactly and immediately turn off the heat. Put the eggs in a bold of cold water and peel carefully when cooled.
Add 2 ounces of instant noodles (per serving) to the smokey Momofuku chickensoup and cook according to the directions on the package.
Bake the shiitake for a couple of minutes in olive oil and a tbsp of fish sauce. Add to the bowl of ramen.
Bake your bacon to your personal preferences and add to the soup.
Slice the carrot with a thin peeler and thinly slice some bell pepper to add to the broth.
Finish with spring onions.