A good roast chicken is one of the best things you can put in your mouth. And ramen? It should officially replace chicken noodle soup as the most comforting food on earth. Together, they make magic: the undeniably awesome aroma of a bird roasted with garlic, thyme, and sage infused into an umami-packed broth teeming with addictively chewy noodles. Because the dish is essentially just a really good chicken soup, I’d happily eat it with any noodle, from the proper ramen
I recommend to thin Chinese wheat noodles, Japanese udon, or fresh fettucine. Even elbow macaroni would hit the spot.
Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.
This dish gets even better when you use roasted chicken stock instead of regular stock. There are a million recipes for it out there, so I won’t add another here. But I will offer a shortcut: Once you strip the meat from the rotisserie chicken you need for this recipe, reserve the bones, drizzle them with oil, and roast in a single layer on a baking sheet in a 350 degrees F oven until they’re golden to mahogany brown. Add the roasted bones to a pot with the regular chicken stock and bring the stock to a simmer. Let it simmer gently with the bones for half an hour or so, strain, then proceed with the recipe.
Combine the stock, soy sauce, salt, dashi powder, chicken bouillon, and sugarin a medium pot. Twist the herbs in your hands to bruise them slightly, add them to the pot, and set it over high heat. Bring to a boil, then reduce the heat and very gently simmer for 10 minutes. Scoop out and discard the herbs. Keep the broth hot over low heat or keep it in the fridge for up to 2 days.
Heat 2 tablespoons of the oil in a medium pan over high heat until it begins to smoke. Add the onion, carrot, and celery and cook, stirring frequently, until the vegetables are browned at the edges and the carrot is tender with a slight crunch, 5 to 8 minutes. Transfer to a bowl and set aside.
Combine the remaining ¼ cup oil and the garlic in the same pan, set it over high heat, and cook, flipping the garlic once, until it’s deep golden brown on both sides, about 3 minutes. Discard the garlic and let the oil cool fully. Stir in the thyme, parsley, sage, and rosemary.
Bring a large pot of water to a boil. Cook the noodles in the boiling water according to the package instructions until al dente. Drain in a colander and rinse under running water to remove some starch and cool them. Shake to drain them very well, then divide among 4 bowls along with the chicken and scallions.
Increase the heat to bring the broth to a boil, then turn off the heat. Stir in the carrot mixture, herb oil, lemon juice, and more salt to taste. Divide the broth among the bowls, gently agitate the noodles with a fork or chopsticks to prevent them from clumping, and eat.