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1
Put all the ingredients into a large stock pot -cover with water. Bring to a boil and lower to a mere simmer.
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2
After an hour pull out the whole chicken and remove the breasts - reserve for another use. Put the remainder of the carcass back into the pot. Simmer for another 3 hours.
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3
Strain the solids from the stock. Let it cool and strain the fat and impurities from the surface.
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4
This will make more than you need for the soup - reserve the rest by freezing or refrigerating promptly.
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5
Parboil the asparagus in salted water for 3 minutes. Drain and cool in cold water. Drain and reserve.
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6
Parboil the ramen noodles according to the package direction. Mine was 3 minutes of boiling. Drain and drizzle with a bit of unflavored oil to prevent sticking
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7
In a large pot, simmer the stock with miso, soy, and sherry.
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8
In another large pot, heat the sesame oil over medium high. Add the shallots and cook until soft - 5 minutes. Add the scallions and garlic and cook for one minute. Add the crab and asparagus and cook for one minute.
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9
Add the simmering stock to the pot with crab mixture. At this point, you can add the ramen noodles to the pot, season and serve OR you can place the ramen noodles in a bowl and pour the soup over top. This will give you a bit more control over your portions - but either way works.
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10
Sprinkle chives over top. Serve with sriracha on the side for a nice bit of heat.
