Grilled Chicken Ramen Bowl

Grilled Chicken Ramen Bowl
4.5 from 2 ratings
Enjoy delicious ramen that you've made from scratch. Make a delectable, aromatic broth made in a slow cooker and assemble it with egg noodles,  yummy grilled chicken and veggies.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Grilled Chicken Ramen Bowl
Total time: 9.65 hours
  • 1 1/2 pound chicken wings, separated at their joints
  • 1 1/2 pound pork neck bones
  • 1/4 to 1/2 ounce piece kombu (kelp), optional
  • 4 green onions, chopped
  • 2 dried shiitake mushrooms, broken
  • 1/4 cup sake or chinese rice wine (or dry white vermouth)
  • 4 cup slow-cooker roasted bone broth or shortcut broth
  • 2 tablespoon shiro miso, optional
  • 1 to 2 tablespoon soy sauce to taste
  • 1 to 3 tablespoon chili paste or korean gochujang, optional
  • 1/2 cup thinly sliced fresh shiitake mushroom caps (no stems)
  • 3 medium egg noodle nests, about 5 ounces total
  • 2 grilled shichimi chicken thighs, thinly sliced (or grilled chicken)
  • 1 soy wasabi hard-cooked egg, halved (or hard-boiled eggs)
  • 2 radishes, very thinly sliced
  • 1/4 cup sliced bamboo shoots
  • 2 green onions, charred in a skillet or chopped
  • small handful fresh bean sprouts
  • chopped fresh cilantro
  • shichimi togarashi
  1. Heat oven to 400F. On a large baking sheet, put 1 1/2 pounds wings and bones in an uncrowded layer. Roast, turning once or twice, until golden brown on all sides, about 45 minutes.
  2. Meanwhile, if using the kombu, in a large saucepan, heat 10 cups of water and the kombu to a boil. Simmer about 10 minutes. Then let steep while the bones finish browning. Use tongs to remove and discard the kombu.
  3. In a large (4-quart) slow cooker, transfer the bones with all their pan drippings. Add kombu water (or 10 cups fresh water if not using the kombu) and the remaining ingredients. Cover and slow-cook on low, 8 hours.
  4. Strain broth into a container. Refrigerate covered up to 1 week. Freeze up to several months.
  5. In a small saucepan, heat 4 cups broth until hot. Season to taste with 2 tablespoons miso, 2 tablespoons soy sauce and 3 tablespoons chili paste. The broth should be highly seasoned. Add mushrooms and simmer over low heat.
  6. Have all the remaining ingredients ready and near the cooking surface. Fill 2 deep soup bowls with very hot water to heat the bowls.
  7. Meanwhile, for noodles, heat a large pot of salted water to a boil. Drop noodles into the water; cook, stirring, until al dente (tender but still a bit firm in the center), about 3 minutes. Use tongs or a slotted wire basket to remove noodles to a plate. Save the cooking water for later.
  8. When ready to serve, bring the noodle cooking water to a boil again and dunk the noodles back in to reheat for about 20 seconds. Dump the hot water out of the soup bowls. Divide the hot noodles between the heated bowls. Top each with half of the sliced chicken, egg, radish, bamboo shoots, green onions and bean sprouts. Gently ladle hot broth over all. Sprinkle with cilantro. Serve right away. Pass the pepper blend at the table.