Extra Garlicky Chicken Ramen

Ingredients:

For the Ramen

For the homemade ramen broth

1 stewing hen (approximately 3 kg / 6.6 lb), broken down into primal sections (legs, wings, breasts, and frame)
1 kg / 2.2 lb chicken feet
6 L water
1 onion
10 garlic cloves
1 piece of ginger (5 cm / 2 inches)
20 g kombu
20 g niboshi (dried sardines)
20 g katsuobushi (bonito flakes)

Instructions

Prepare the Ramen broth

Add the chicken and chicken feet to a large stockpot and cover with the water.
Bring to a brief boil, skimming off any scum that rises to the surface. Continue boiling for 5–10 minutes, or until the scum subsides.
Reduce the heat to maintain a gentle, sub-simmering temperature of approximately 88°C / 190°F. Cook for 5 hours.
Add the onion, garlic, ginger, niboshi, and kombu. Continue cooking for another 45 minutes.
During the final 10 minutes, add the katsuobushi and let it steep.
Strain the broth and set aside. For best results, prepare it a day ahead and refrigerate until ready to use.

Fry the garlic

Heat the cooking oil in a pan over medium heat. Add the peeled garlic cloves and fry until golden and fragrant, adjusting the heat as needed to prevent burning.
Remove the garlic and set aside. Reserve about 1 tablespoon of the garlic-infused oil in the pan for the final sizzle.

Prepare mushrooms

Lightly sear the shimeji mushrooms in a pan until tender and lightly golden. Set aside.
Prepare the Liviva Shirataki Capellini Noodles according to the package instructions, then drain well.

Assemble Ramen

Add the tare sauce to a serving bowl, followed by the hot ramen broth. Stir to combine.
Add the prepared capellini noodles to the bowl.
Arrange the crispy garlic on top, then carefully pour the reserved hot garlic oil over the garlic and noodles for a satisfying sizzle.
Finish with the seared shimeji mushrooms and sliced scallions.

Serve immediately while hot and enjoy this rich, savory bowl of extra garlicky ramen!