Slice your narutomaki, set a pot of water to boil and spice things up big-time with this ramen recipe from an acclaimed Valley culinarian.
A former graffiti artist, Jared Lupin traded spray cans for spatulas when he enrolled in the United States Army Culinary Arts Program, later studying at Woosong Culinary Academy in South Korea. Upon arriving in Arizona, he worked the wok at restaurants like Republic Ramen, Umami Ramen and Shady Park before opening his own eatery – Dori Hand Roll Bar + Ramen in Phoenix in 2019. He describes his cooking style as “world fusion,” incorporating different colors and textures into each dish.
At Dori, the chef makes noodles from scratch and lets the stock simmer for more than three days, but he graciously simplified this gourmet ramen recipe for the at-home cook. “You can easily add your favorite ingredients and spice it up to your liking,” he says.
Shio So Simple Ramen
1 whole raw chicken
1 onion, quartered
2 bunches of green onions, halved
3 carrots (for stock and garnish)
2 stalks of celery, quartered
For ramen, per bowl
1 tbsp. sesame oil
1 tsp. chile oil
2 tbsp. soy sauce
Garlic powder to taste
Onion powder to taste
Bamboo shoots, 7 to 8 pieces
1/4 cup fire-roasted corn
6 spinach leaves, rolled into a ball
Chopped green onions
1 piece narutomaki fish loaf
Hard- or soft-boiled egg
1 package ramen noodles (no seasoning)
Place chicken in pot and cover with water. Add the onion, green onions, celery and carrots (this will all cook together and be strained later). Add a few pinches of salt and pepper as desired. Bring to a boil, then reduce heat and simmer for 90 minutes, or longer if the chicken weighs more than 4 pounds.
Remove chicken, shred meat off the bones and set aside. Strain stock and set aside. Cook noodles according to directions on package. Dish out stock into bowls. Mix 1 tbsp. sesame oil, 1 tsp. chile oil, 2 tbsp. soy sauce and a dash each of garlic and onion powder into each bowl. Stir and add cooked noodles.
Add shredded chicken, bamboo shoots, bean sprouts, corn, spinach leaves, green onions, narutomaki and egg, and a sliced carrot for garnish.