Ramen Broth
Baked chicken wings are the secret to this rich ramen broth.
Ingredients
- 1 pound chicken wings
- 4 large carrots
- 2 tbsp ginger fresh, about 2 inch piece, chopped
- 1 tumeric root peeled and sliced
- 1 tbsp peppercorns
- 1 cup mushrooms
- 1 stalk lemongrass sliced into three pieces
- 8 cups water
- 2 tbsp chicken base
- 8 cloves garlic
- 1 tbsp sambal oelek
Instructions
- Heat oven to 350. Bake chicken wings on a cookie sheet for 45 minutes.
- In a large stockpot, spray with avocado spray and add the carrots, ginger, peppercorns, and mushrooms and saute over medium heat for 5 minutes, stirring so the ginger doesn't burn. Not that it happened to me, I just read that on the internet. :D
- Add the water, chicken wings, tumeric, lemongrass, chicken base, garlic cloves and spicy garlic sauce. Simmer for 60 minutes. Remove chicken and throw out. There isn't much flavor left in the chicken to reuse.
- Build your bowl! I used lo mein noodles, spinach, mushrooms, carrots, soft boiled egg and sliced peppers.