Skin Noodle Soup
Ramen was the inspiration here, but this is not a traditional ramen. Think dark, rich, chicken soup with fun noodles
Equipment
- Cutting board
- Chef's knife
- Stockpot (more than 1 if cooking skin and broth at the same time)
- Strainer
- Hard plastic or glass food container
- Half sheet tray: 2-3 if cooling skin and roasting chicken/veg at the same time.
- Food processor
- Rubber spatula
Ingredients
Pork skin
- 1 pound pork skin
Chicken broth
- 1 each chicken
- 2 large onions
- 4 stalks celery
- 3 small carrots or 2 large
Flavoring Paste
- 300 g miso
- 2 each lemons juiced
- 1 each Granny Smith apple
- 150 g ginger
Marinated Egg & Chicken
- 1 cup soy sauce
- 1 cup mirin
- 2 each eggs
- 25 grams ginger chopped, skin on
- 1 each lemon, juiced
- 1/4 cup sesame oil
- 2 each chicken breast and thigh, reserved from butchering chicken
Soup
- 4 cups chicken broth
- 1/4 cup flavoring paste
- cooked skin noodles
- 2 each soy marinated eggs, halved
- cooked chicken meat
- 1 cup wakame, hydrated for 5 minutes in cold water optional
- 1/2 cup sliced scallions optional
- 2 each radishes, shaved optional
- dash togarashi optional
- 2 small carrots, quartered and cut into 1/4" slices optional
- 3 stalks celery, halved lengthwise and cut into 1/4" sliced optional
- 1 small onion, 1/4" dice optional
Instructions
Roasted Chicken broth
- Remove breast, wing, leg and thigh from chicken. Remove thighbone. Reserve chicken breast and thigh meat for marinade.
- Roast bones, wing and leg at 425˚F until well-browned, about 30 minutes
- Toss vegetables with oil and roast about 45 minutes, stirring every 15 minutes, until deep brown.
- Cover chicken and vegetables with cold water and bring to a simmer. Cook for at least 3 hours, and no more than 6. Strain.
Clean, Cook, and Cut Skin
- Cut fat from skin, and scrape to remove as much as possible. At minimum, pieces of fat should not be visible.
- Cover skin in a saucepan and bring to a boil. Simmer for at least 2 hours, until very tender.
- Cool skin on a flat surface. Freeze for later use or cut into desired pieces.
Flavoring Paste
- Combine miso, ginger, apple and lemon juice in food processor and puree to desired consistency, scraping sides of food processor for uniform texture if necessary.
Soy-marinated egg
- Bring water to a boil. Add eggs and cook for 6 1/2-7 minutes. Combine soy sauce and mirin in a nonreactive container reserving half to marinate chicken. Prepare an ice bath.
- Remove eggs to ice bath and peel as soon as you can comfortably handle them.
- Cover eggs with soy/mirin marinade and leave submerged for at least 4 hours, turning occasionally for even coloration.
Marinated poached chicken
- Combine reserved soy/mirin mixture, chopped ginger, lemon juice and sesame oil. Season chicken with salt and pour over. Marinate between 2-6 hours.
- Remove chicken from marinade and bring marinade to a simmer. Poach until cooked through, about 10 minutes. If serving later,, or for a more pronunced flavor, chill marinade and pour back over poached chicken.
Assemble
- In a bowl, combine hot broth, noodles, and poached chicken.
- Garnish with your choice of optional ingredients.
Notes
This recipe is a production. Pick and choose which elements you want to include, and consider preparing extra poached chicken or eggs to have on hand for meal components later.
