Lemony Chicken Ramen Broth

A bright and refreshing ramen broth made with a light chicken stock, infused with fresh lemon juice and zest for a vibrant, zesty, and unexpectedly delicious flavor.

Instructions

1. 1.

   Prepare the aromatics: Peel and thinly slice the fresh ginger. Lightly smash the garlic cloves with the side of a knife to release their flavor. Separate the white and green parts of the green onions; thinly slice the white parts and set aside the green parts for garnish.

2. 2.

   Infuse the stock: In a large pot, combine the light chicken stock, sliced ginger, smashed garlic, and the white parts of the green onions. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it gently simmer for 20 minutes to allow the flavors to meld and infuse into the stock.

3. 3.

   Strain the broth: Carefully strain the broth through a fine-mesh sieve into a clean pot or heatproof bowl, discarding the solids (ginger, garlic, green onion whites). This will result in a clear, flavorful broth.

4. 4.

   Season the broth: Return the clear broth to the pot over low heat. Add the soy sauce, mirin, and white pepper. Stir well to combine. Taste and add salt as needed, keeping in mind that the lemon will also brighten the flavor profile.

5. 5.

   Add the lemon: Carefully zest one and a half lemons directly into the broth. Then, juice both lemons and add the fresh lemon juice to the broth. Stir gently to incorporate. Do not boil the broth after adding the lemon juice, as high heat can make the lemon flavor bitter; simply heat through for about one minute.

6. 6.

   Finish and serve: If using, stir in the optional sesame oil for an added layer of aroma. Ladle the hot Lemony Chicken Ramen Broth into individual serving bowls. Garnish generously with the reserved thinly sliced green parts of the green onions and, if desired, a thin slice of fresh lemon. This broth is excellent on its own, or as a vibrant base for ramen noodles and your favorite toppings (e.g., sliced chicken, soft-boiled egg, blanched spinach, or thinly sliced mushrooms).