Ramen Chicken Stock Recipe

Name: Ramen Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 4 pounds chicken bones; 1 3/4 cups peeled and chopped carrots; 1 1/2 cups chopped celery; 1 cup chopped leek, white part only; 1/4 green cabbage; 1/2 head garlic, halved horizontally; 1 (1-inch) piece ginger, smashed; 1 piece kombu, wiped with a damp cloth; 1/2 cup sake

Servings: persons

4 quarts water
4 pounds chicken bones
1 3/4 cups peeled and chopped carrots
1 1/2 cups chopped celery
1 cup chopped leek, white part only
1/4 green cabbage
1/2 head garlic, halved horizontally
1 (1-inch) piece ginger, smashed
1 piece kombu, wiped with a damp cloth
1/2 cup sake

1
Combine the water and chicken bones in a large, 10-quart stockpot.
2
Set it over high heat and bring the water to a boil.
3
Skim the surface well to remove any impurities.
4
Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake.
5
Decrease the heat to low and simmer for 2 hours.
6
Add more water as needed to keep the liquid at the same level.
7
Strain the stock well through a fine-mesh sieve.

975

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 quarts water, 4 pounds chicken bones, 1 3/4 cups peeled and chopped carrots, 1 1/2 cups chopped celery, and more.

Yes, Ramen Chicken Stock falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ramen Chicken Stock

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