Go Back

Skin Noodle Soup

Stella Dillard
Ramen was the inspiration here, but this is not a traditional ramen. Think dark, rich, chicken soup with fun noodles
Print Recipe Pin Recipe
Prep Time 4 hours
Course Main Course, Soup
Cuisine All, Dealer's choice
Servings 4

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.
Keyword Chicken Soup, Keto, Offal Preparation, Ramen, Skin, Soup