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Smokey Momofuku chickensoup

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

Course Main Course, Ramen, Soup, Starter
Cuisine asian, Chinese, Korean
Keyword Chickensoup, chinese, David Chang, Momofuku, noodles, Ramen
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4


Chicken Broth

  • Carcass of two roast chickens or 1 complete roast chicken
  • 3.5 l. water
  • 1 Tbsp black pepper
  • 1 star anise
  • 1 Tbsp. salt

Vegetable broth

  • 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


Chicken broth

  1. 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.

  2. 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. 

  3. Skim the chicken fat with a strainer and remove the bones. You'll have a clear broth now. 

Vegetable broth

  1. 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.

  2. Let simmer for 2-3 hrs. when you're broth is reducing to fast,  add some more water. 

  3. Pour the vegetable broth through a strainer and mash the vegetables to recover the best juices caught in the vegetables. 

  4. Taste your vegetable broth and add some seasonings to your personal taste!

  5. 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!

Composing the bowl of Ramen

  1. 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. 

  2. Add 2 ounces of instant noodles (per serving) to the smokey Momofuku chickensoup and cook according to the directions on the package.

  3. Bake the shiitake for a couple of minutes in olive oil and a tbsp of fish sauce. Add to the bowl of ramen.

  4. Bake your bacon to your personal preferences and add to the soup.

  5. Slice the carrot with a thin peeler and thinly slice some bell pepper to add to the broth. 

  6. Finish with spring onions. 

Have fun preparing this lovely bowl of smokey Momofuku chickensoup!