In this deeply savory ramen recipe, we'll create a rich and flavorful broth with an umami -bomb twist by using konbu and dried shiitakes. Paired with fresh ramen noodles from H & L Market in North Charleston, this dish is elevated to perfection. But the umami experience doesn't stop there; we'll also show you how to craft succulent chicken meatballs from the chicken used in the broth.

Ramen Broth Ingredients:

1. 1 piece of konbu (dried kelp)

2. 6 cups of water

3. 4-5 dried shiitake mushrooms

4. 1 whole chicken

5. Pork neck bones

6. 2 green onions

7. 1 onion

8. 1 carrot

9. 2 tablespoons of miso

10. 2 tablespoons of soy sauce

11. Salt, to taste

12. 2 tablespoons of mirin

13. Fresh ramen noodles from H & L Market in North Charleston

1. In a large pot, combine the konbu and water. Allow it to soak for 30 minutes.

2. Add the dried shiitake mushrooms and turn on the heat. Simmer gently, but do not let it boil. Remove the konbu when the water begins to heat up.

3. Meanwhile, roast the whole chicken and pork neck bones in the oven until they turn golden brown.

4. Add the roasted chicken, pork bones, onion, carrot, and green onions to the pot with the konbu and shiitakes.

5. Simmer the mixture for 4-5 hours, occasionally skimming off any impurities.

6. Once your broth is well developed and flavorful, strain it, and return it to the pot.

7. Stir in miso, soy sauce, salt, and mirin. Adjust seasoning to your taste.

   
   

   Chicken Meatball Recipe:

   1. Once the chicken has cooled, pick the meat from the bones and discard the bones and skin.

   2. In a blender, combine the chicken meat, one egg, a handful of panko breadcrumbs, a splash of soy sauce, and some chopped green onions.

   3. Pulse briefly until the mixture comes together. Do not overmix.

   4. Roll the chicken mixture into balls and place them on a greased sheet tray.

   5. Bake in the oven at 400°F for 20 minutes.

   6. While your meatballs are cooking, bring the strained ramen broth back to a simmer.

   7. Add the chicken meatballs and fresh ramen noodles from H & L Market.

   8. Cook until the noodles are al dente, which should take about 2-3 minutes.

   9. Ladle the ramen into bowls, ensuring each bowl has a mix of noodles, broth, and a generous helping of chicken meatballs.

   10. Add a squeeze of fresh lemon or lime juice, sliced green onions, sesame seeds, and any other desired toppings.

   
   

Pro Tip: Reduce any leftover ramen broth until it can fit into a ziplock freezer bag. Let it cool before freezing. Properly stored, it will last for a few months.

This umami-infused ramen recipe with chicken meatballs is a perfect fusion of flavors, making it an ideal dish for any time of the year. Charleston Chef Service offers top-notch culinary experiences that you won't want to miss – we've got the best recipes to satisfy your cravings!