Akari's Recipe: Salt and Ginger Ramen with Chicken Drumette Broth

As the crisp air of autumn begins to settle in, why not warm yourself with a comforting bowl of homemade shio ramen made from nourishing chicken broth? Infused with ginger, butter, and parsley, it offers a deep, layered flavor that feels both soothing and satisfying on cool days. While instant ramen is quick and convenient, making your own is far healthier—and brings a sense of seasonality and care to the table. With its mild flavor that’s easy on the stomach, this homemade ramen is the perfect way to embrace the coziness of fall.

Step 1. Sear the Chicken

Heat the oil in a pot over medium heat. Add the chicken drumettes and sear until the skin is golden and crisp on all sides.

Step2. Prepare the Broth

Add the water, grated ginger, and chicken drumettes to the pot together. Raise the heat to medium-high. Just before the broth begins to boil, reduce the heat to low.

Step3. Simmer the Broth Gently

Stir gently, then simmer uncovered for about 30 minutes. Be sure to keep the broth just below a boil. Make sure not to let it bubble too vigorously. Skim off any foam or scum on the surface.

Step4. Season the Broth to Taste

Once the broth is ready, season it with salt until it tastes a bit stronger than you’d normally like. The flavor will mellow once it’s poured over the noodles.

Step5. Cook Noodles

Bring a separate pot of water to a boil. Cook the Chinese-style noodles according to the package instructions, then drain well and put them into the bowl.

Step6. Assemble

Pour a ladleful of hot broth over the noodles. Top with a small pat of butter (about ¾〜1 tsp per person), then add as many chicken drumettes as you like. Garnish with freshly ground black pepper and parsley.

Tips

・Any leftover broth can be frozen for later use.

・The boiled chicken drumettes are delicious on their own with just a sprinkle of salt.