water1 1/4 gal
 kombu2 oz
see notes below
 chicken backs and necks5 lbs
 dried shiitakes1 1/2 oz
 scallions1 bunch
trimmings made up of roots and whites
 chicken back1 whole
 sake1 cup
 mirin1 cup
 usukuchi soy sauce1 cup
 smoky bacon1 lb
  bamboo shoots
 grapeseed oil
 sesame oil
 usukuchi soy sauce
 pickled chile
 water2 1/2 qt
 ramen broth
 tare fat
  alkaline noodles
either slow-poached or soft-cooked
 green onions
sliced thin
 pork belly
 pork shoulder
 shiitake mushrooms
 sesame oil
 usukuchi soy sauce


for the broth
Heat the water to 150°F in the stockpot. Turn off the heat and steep kombu for 1 hour.
While the kombu steeps, brown the chicken bones in the oven for about 45 minutes at 350°F.
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.
Strain and chill the broth, skim if desired.
for the tare
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.
Transfer the chicken back to a plate and deglaze the pan with sake. Scrape to release any fond.
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.
Strain and chill the tare. Remove the solidified fat from the top, but reserve it to finish bowls of soup.
for everything else
Season the bamboo shoots with grapeseed oil, sesame oil, usukuchi, and salt. Also add the pickled chile if you have it on hand. Reserve.
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.
Cook the ramen noodles for 5-6 minutes in a pot of boiling salted water.
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.

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.


David Chang's Momofuku and Lucky Peach Issue 1