Uploaded July 2026 | Updated September 2026, 2 weeks ago
Chicken ramen
00:00 - What are we making today
00:23 - Citrus Soy Chicken Ramen
00:48 - Prep the Veggies and Chicken
02:14 - Cooking Starts - Sautee Veggies
02:50 - Add Chicken Bones
03:13 - Add 8 1/2 cups of water
03:35 - Add cilantro stems and 3 T of soy sauce
03:51 - Simmer broth for 20 minutes
04:10 - First Taste
04:17 - RIP Camera
04:27 - Noodles and next steps
05:10 - Strain but with not enough cheesecloth
05:40 - Bring back to a simmer and add chicken
06:39 - Getting the bowl ready
06:51 - EGG
07:09 - Toppings
07:42 - Finished! time to taste
08:22 - Thoughts
Support!
Buy me a coffee
ko-fi.com/alexisbored
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
My toppings!
Perfect egg
Bring a large pot of water to a rolling boil.
lower cold eggs into the boiling water boil for 6 minutes 30 seconds (SET A TIMER)
Immediately transfer the eggs into a bowl filled with water and ice cubes.
Leave them for at least 15 minutes
Crack and peel the egg from the bottom or top (i have better luck compared to the side)
Slice and Enjoy!
Shallots
Small cut and sauteed on med heat for 5 min with 1 T of butter
Switch heat to low for 25 minutes stirring occasionally
(did this while bones were simmering in the broth)
Scallions
Cut and cooked the whites on medium heat for about 8 minutes with 1 Tablespoon of oil
Put the greens on the side for topping
Corn
This was just mini frozen corn on the cob that i boiled and slowly cut off the cob so they would keep the strip shape
#nytcooking #dinnerideas #ramen
Recipe from New York Times Cooking
Citrus-Soy Chicken Ramen
By Christian Reynoso
Published March 18, 2025
1 (2-pound) rotisserie chicken
Salt and pepper
2 tablespoons olive oil or other oil of your choice
3 heads garlic, halved crosswise
2 large yellow onions (about 1 pound), unpeeled, quartered
1 small bunch cilantro, thick stems cut off and reserved
3 tablespoons soy sauce, plus more for serving
6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba)
2 limes, cut in half
2 lemons, cut in half
Sesame seeds or toasted sesame oil, for serving
Step 1
Pick and shred the meat off the chicken (you should have about 3 ½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
Step 2
In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8 ½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
Step 3
Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.
Step 4
To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.
Chicken ramen
00:00 - What are we making today
00:23 - Citrus Soy Chicken Ramen
00:48 - Prep the Veggies and Chicken
02:14 - Cooking Starts - Sautee Veggies
02:50 - Add Chicken Bones
03:13 - Add 8 1/2 cups of water
03:35 - Add cilantro stems and 3 T of soy sauce
03:51 - Simmer broth for 20 minutes
04:10 - First Taste
04:17 - RIP Camera
04:27 - Noodles and next steps
05:10 - Strain but with not enough cheesecloth
05:40 - Bring back to a simmer and add chicken
06:39 - Getting the bowl ready
06:51 - EGG
07:09 - Toppings
07:42 - Finished! time to taste
08:22 - Thoughts
Support!
Buy me a coffee
ko-fi.com/alexisbored
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
My toppings!
Perfect egg
Bring a large pot of water to a rolling boil.
lower cold eggs into the boiling water boil for 6 minutes 30 seconds (SET A TIMER)
Immediately transfer the eggs into a bowl filled with water and ice cubes.
Leave them for at least 15 minutes
Crack and peel the egg from the bottom or top (i have better luck compared to the side)
Slice and Enjoy!
Shallots
Small cut and sauteed on med heat for 5 min with 1 T of butter
Switch heat to low for 25 minutes stirring occasionally
(did this while bones were simmering in the broth)
Scallions
Cut and cooked the whites on medium heat for about 8 minutes with 1 Tablespoon of oil
Put the greens on the side for topping
Corn
This was just mini frozen corn on the cob that i boiled and slowly cut off the cob so they would keep the strip shape
#nytcooking #dinnerideas #ramen
Recipe from New York Times Cooking
Citrus-Soy Chicken Ramen
By Christian Reynoso
Published March 18, 2025
1 (2-pound) rotisserie chicken
Salt and pepper
2 tablespoons olive oil or other oil of your choice
3 heads garlic, halved crosswise
2 large yellow onions (about 1 pound), unpeeled, quartered
1 small bunch cilantro, thick stems cut off and reserved
3 tablespoons soy sauce, plus more for serving
6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba)
2 limes, cut in half
2 lemons, cut in half
Sesame seeds or toasted sesame oil, for serving
Step 1
Pick and shred the meat off the chicken (you should have about 3 ½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
Step 2
In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8 ½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
Step 3
Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.
Step 4
To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.
