4roasted chicken wingssimply roasted with salt and pepper
2onions with skin onquartered
2large carrotsroughly chopped
6whole garlic cloves
2bay leaves
10fresh thyme sprigs
1teaspoonwhole peppercorns
2teaspoonssalt
2literswater
for the broth
1literchicken stock
50mlsoy sauce
2teaspoonsmiso paste
juice of 1 lime
2tablespoonsdry sherryoptional
2teaspoonssugaroptional
handful fresh spring onionssliced
2garlic clovescrushed
2teaspoonscrushed ginger
200gshimeji mushrooms
for the ramen
roasted chicken breastsliced
fresh chilliessliced
fresh coriander
noodlescooked
Instructions
To make the stock, combine all the stock ingredients in a large pot and allow to simmer for 2-3 hours until the stock is golden brown and deep in chicken flavour.
Remove 1 liter of the stock and place in a pot with the rest of the broth ingredients. (Freeze the rest of the stock for soups/stews.)
Gently heat the broth and allow to simmer ever so slightly for 15 minutes.
When you are ready to serve, place the noodles, chicken, chillies and coriander in bowls then top with the broth.