Name: Leftover Sunday roast chicken ramen
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 2
Ingredients: 1 leftover roast chicken carcass and bones; 3cm piece fresh ginger roughly chopped; 1 stick of celery roughly chopped; 1 small onion cut into 4 pieces; 1 small leek or ½ large leek, roughly chopped; 2-3 garlic cloves unpeeled; 1 carrot cut into 4 pieces; 4 tbsp dashi powder (optional); 50ml Japanese soy sauce; 1 tbsp caster sugar; 1 tbsp mirin; 200g Tatsoi or any leafy greens, like long-stemmed broccoli or spinach; 1 tsp sesame oil; 200g fresh ramen noodles; 200g sliced or shredded leftover roast chicken; 2 spring onions finely sliced; 1 soft-boiled egg cut in half (optional); pinch of togarashi (seven spice) (optional)

Leftover Sunday roast chicken ramen

Use the bones from a roast chicken to make this ramen. Shredded meat, noodles, and toppings like green onions, boiled eggs, and nori will transform leftovers

2 hr total 30 min prep 1 hr 30 min cook 2 475 cal

Instructions

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1 To make the stock, put the carcass and bones in a big stock pot and cover with 1½ litres cold water. Bring to the boil. Skim away the scum (it will take about 10 mins after the water has boiled before the scum stops rising). Add all the vegetables and bring back to the boil, then simmer for 1 hr. Strain the stock through a fine sieve and discard the contents of the sieve. Set aside to cool, then stir in the dashi powder if using.
2 To make the kaeshi sauce, put the soy sauce, sugar and mirin in a small saucepan and bring to the boil. Simmer for a couple of minutes using the lowest possible heat and watch it carefully as it burns easily. Turn off the heat and set aside. Will keep chilled for up to a month. Leave to cool first.
3 Steam your choice of leafy greens and have these ready to top the dish. Pour 1½-2 tbsp of the kaeshi sauce into individual noodle bowls. Reheat the stock if it has cooled, so that it is piping hot. Add 300ml of the stock to the bowls and a drizzle of the sesame oil, then mix well.
4 Meanwhile, bring a large pan of salted water to a boil. Add the noodles and cook following pack instructions. Drain well, then add the strained noodles, the shredded chicken, spring onions, leafy greens, half an egg each and a sprinkle of togarashi, if using. Serve the ramen immediately to avoid soggy noodles.