Comments on: Chicken Ramen

By: Marc Matsumoto

Marc Matsumoto — Fri, 28 Oct 2022 14:27:15 +0000

In reply to Lindsay. Hi Lindsay, sorry to hear you didn't enjoy it. The taste of soy milk tends to vary widely by brand, and it's best to use one for this that is rich and creamy without much of a soy bean taste. I used Japanese Kikkoman for this recipe (not to be confused with the American Kikkoman Pearl brand, which has flavorings added). You could also just use a full fat dairy milk.

By: Lindsay

Lindsay — Tue, 25 Oct 2022 15:13:56 +0000

The addition of soy milk ruined it for us.

By: Philip Yamamoto

Philip Yamamoto — Wed, 23 Nov 2016 15:27:03 +0000

Haha yeah true, but i want roasted chicken and a creamy ramen ^^

By: Marc Matsumoto

Marc Matsumoto — Wed, 23 Nov 2016 13:35:24 +0000

Hi Philip, it sounds like you really want to roast the bones, so why don't you go for it? It's not how I would do it, but the world would be a very boring place if every cook did things the exact same way.

By: Philip Yamamoto

Philip Yamamoto — Tue, 22 Nov 2016 10:19:06 +0000

Thanks so far :), sooo let's say you would roast the chicken bones (not the wings), couldn't one pigfeat bring back the right amount of collagen (got no problem with pig)?

By: Marc Matsumoto

Marc Matsumoto — Sun, 20 Nov 2016 01:27:48 +0000

Hi Philip, like I said, it's up to you how you want to make your soup. At the end of the day I'm sure it will taste delicious, but if you want a water/fat emulsion with the maximum amount of collagen in it, you don't want to preroast the bones. As for adding schmaltz, this is a bad idea unless you plan to blend it in with an emulsifier such as lecithin at the end, otherwise the fat will just float to the surface.

By: Philip Yamamoto

Philip Yamamoto — Sat, 19 Nov 2016 14:35:09 +0000

Hmm even if i just roast the bones, not the wings? Could i maybe add a little chicken-schmalz to change this?

By: Marc Matsumoto

Marc Matsumoto — Sat, 19 Nov 2016 14:29:35 +0000

Hi Philip, you could definitely roast the bones, but your stock will not get this creamy because the collagen in the skin and cartilage will render out while roasting, and your stock will end up a darker brown because of the browning of the chicken.

By: Philip Yamamoto

Philip Yamamoto — Sat, 19 Nov 2016 12:41:44 +0000

Hi Marc, i want to use this recipe but try some changes. Along some other additions i aks myself if i could roast the chickenbbones before cooking them. What do you think?

Thanks in advance

By: Marc Matsumoto

Marc Matsumoto — Tue, 20 Sep 2016 07:27:12 +0000

Hi Alexis, sorry about that, I'm not sure what happened. It's fixed now.