momofuku\'s ramen
ingredients
all
1 1/4 gal water
2 oz kombu
see notes below
5 lbs chicken backs and necks
1 1/2 oz dried shiitakes
pulverized
1 bunch scallions
trimmings made up of roots and whites
1 whole chicken back
1 cup sake
1 cup mirin
1 cup usukuchi soy sauce
1 lb smoky bacon
bamboo shoots
grapeseed oil
sesame oil
usukuchi soy sauce
salt
pickled chile
optional
2 1/2 qt water
ramen broth
tare
salt
tare fat
alkaline noodles
egg
either slow-poached or soft-cooked
green onions
sliced thin
pork belly
pork shoulder
shiitake mushrooms
sauteed
kimchi
sliced
corn
optional
sesame oil
usukuchi soy sauce
cookware
We painstakingly made the updated Momofuku ramen broth recipe from David Chang’s Lucky Peach Issue 1. It all started when we found chicken bones at the Japanese market. We then went through the multi-stage process of making the broth, which started with steeping the seaweed at exactly 150°F. Pulverized shiitake mushrooms were involved at some point. We then made the broth and then made the tare (the salt component) separately. To assemble the dish in the photo, we used ramen noodles from JTown, sliced and reheated the pork belly, and added a soft cooked egg and all the other toppings you see. The broth and the ramen turned out amazing!

This isn’t the perfect dish to make if you’re pressed for time, but if you make a huge batch of broth, you can freeze and reuse it in a gazillion other dishes! (Or just make ramen many more times.)
for the broth
1
Heat the water to 150°F in the stockpot. Turn off the heat and steep kombu for 1 hour.
2
While the kombu steeps, brown the chicken bones in the oven for about 45 minutes at 350°F.
3
Remove kombu and gently simmer the chicken bones; remove any scum. Add the pulverized shiitakes and scallions, bring to a boil, then simmer at the gentlest setting (occasional bubble rising to top) for at least 5 hours.
4
Strain and chill the broth, skim if desired.
for the tare
5
Roast the chicken back at 250°F in the tare pan for a few minutes so that it renders cooking fat. Then bake at 400°F for about 20 minutes until it turns amber. Turn occasionally.
6
Transfer the chicken back to a plate and deglaze the pan with sake. Scrape to release any fond.
7
Return the chicken back to the pan and warm it over the stove at medium-high heat. Add mirin, soy sauce, and bacon. Bring the mixture to a boil then simmer at lowest setting for 1 1/2 hours so as to infuse the tare with the bacon and chicken flavors.
8
Strain and chill the tare. Remove the solidified fat from the top, but reserve it to finish bowls of soup.
for everything else
9
Season the bamboo shoots with grapeseed oil, sesame oil, usukuchi, and salt. Also add the pickled chile if you have it on hand. Reserve.
10
When ready to serve, add 2.5 quarts of water to the broth and bring it to a boil to reheat. Season broth with tare and salt to taste. Add hot broth to warmed bowls with a bit of the tare fat.
11
Cook the ramen noodles for 5-6 minutes in a pot of boiling salted water.
12
Add cooked ramen noodles and top with soft boiled egg, green onions, pork belly and/or pork shoulder, shiitake mushrooms, kimchi, corn, and the seasoned bamboo shoots. Finish with a drizzle of sesame oil and usukuchi soy sauce.
source: David Chang's Momofuku and Lucky Peach Issue 1
notes
Kombu is Japanese seaweed/kelp.

For the egg, use either of the techniques in these recipes.
cook's illustrated's soft cooked eggs
momofuku's slow-poached eggs

When browning the chicken back for the tare, we noticed that lots of oil splattered out. Next time we make it,we might try covering the pot with a metal steam basket to help contain the oil that splatters out. We store leftover tare in the freezer.