Homemade Ramen Noodles

I thought it would be fun to share a simple homemade ramen recipe with you today, but as I started, I realized I needed to share another recipe with you at the same time.

Homemade Ramen Noodles

Ingredients
4 cups chicken stock*
1 tsp. Chinese Five Spice
1 tsp. salt
1 carrot, sliced thin
Chinese curly noodles
Chives
2-3 cloves garlic

Directions

  1. Add stock, spices, salt and carrot to a pot and bring to a boil.
  2. When the carrots seem almost cooked, add noodles and continue to boil for 3-4 minutes.
  3. When noodles are cooked through, add chives and garlic. Serve.

I have only ever found the curly noodles at Wegman’s, so let us know in the comments if you’ve come across them elsewhere. and the Chinese Five Spice is something I purchase in bulk from Frontier Co-op, though I’m sure you can buy it in smaller quantities in a well-stocked gourmet or whole food market. Or you could make your own!

*For about a year and a half (?) I’ve been making chicken stock with the carcass of a Farmer’s Market chicken. We roast the chicken first, or sometimes I just part it, and then use the bones, skin, neck, entrails – whatever is leftover – to make nutrient-rich, delicious chicken stock. There are lots of different ways to do it, and many recipes, but this is what works for us. And, like so many other “recipes,” I work with what I have and leave everything else out if I don’t have it. I think it’s still healthier than anything I could buy in the supermarket…

Homemade Chicken Stock

homemade chicken stock setup

Decanting 1 quart of stock

Ingredients
1 chicken carcass
water
2 carrots, chopped
1 onion, chopped

Directions

  1. Place the chicken carcass in a 6-quart crockpot and cover with water.
  2. Add chopped veggies and cook on low for 24 hours.
  3. Using a ladle, remove 1 quart stock and then add more water to the crockpot. {I use a fine mesh sieve to catch any of the chicken or veg bits and then add that sludge back to the pot. See photo.}
  4. Next day, same time, remove another quart of stock and add more water.
  5. I usually do it for a total of 3 quarts.

I’ve taken more each day and find that it gets very thin. Taking only 1 quart yields a dark, rich stock. We use the stock when cooking grains like rice or barley for dinner and as the base for soups. During the cold winter, it’s lovely to take a scoop, add some salt, and sip it like tea. Truly a homemade super food.

Ten Reasons to drink Bone Broth {chicken stock} from KitchenStewardship.com:

1. Immunity Boosting Fat
The yellow fat from pastured chickens holds immune boosting powers that are only the tip of the iceberg in the power of a properly prepared chicken stock to keep you from getting the next cold or other bug that flies through your house.

2. Warm Liquid is Soothing
It’s okay to mention the obvious. There are plenty of other immune-boosting strategies, like apple cider vinegar water, using lots of raw garlic, and taking fermented cod liver oil, but the soothing feel of a warm liquid on a cold day can’t be beat. (You’ll still want FCLO from Green Pasture for the Vitamins A and D and omega 3s, but you might not want to sip it as you sit at the computer!)

3. Super Mineral Boost
Bone broth contains minerals from the bones that are not only abundant but easy to assimilate into our bodies (unlike the whole mess with whole grains and phytic acid and such – see the soaking grains series for more info on that). Minerals that will help you stay in optimal health include:

  • calcium
  • magnesium
  • phosphorus
  • other trace minerals

SEVEN more reasons here!