The Broth
0 Fill a big pot with ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the peeled onion, peeled carrots, celery, garlic and bay leaf. Let it come to a boil.
3 Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking.
1 Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced.
2 Remove the chicken and shred or cube it with a knife. If the chicken has bone or skin, discard and/or compost it.
4 In a separate pot add water, season with salt and let it come to a boil. Add in the ramen and cook until fully done.
Assemble and Eat
5 In a bowl add the scallions, shredded chicken and cooked ramen. Top it off with broth and optionally stir in sriracha and hoisin sauce to taste. Enjoy!
