Cold weather has our thoughts turning to comforting soups and broths. This recipe was developed by our own Chef Lorenzo Boni, and is inspired by Ramen and Sunday soups made with family in his home town of Bologna, Italy.
Chef Lorenzo uses left over parmesan cheese rinds (Parmigiano) which add depth to the ramen broth through their umami flavor qualities. Lorenzo also cooks the whole grain noodles directly in the broth allowing the starches in the pasta to impart additional flavor.
This chicken ramen is garnished with artichoke hearts, blistered tomatoes, shredded cheese, fresh parsley, and a perfectly jammy egg.
Place every ingredient but the whole chicken in a pot, bring to a boil, simmer for two hours.
Add chicken, boil for 1 more hour. Drain, reserve broth, meat from the whole chicken, and Parmigiano rinds on the side. Discard everything else.
Soup Preparation:
Pre-heat oven to 425 ºF. Season tomatoes with olive oil, salt and pepper and roast in the oven until blistered and slightly brown about 20 minutes.
Place eggs in water to boil. When they reach boiling point time 5 minutes 30 seconds. Cool down and peel, set aside.
Bring broth to a boil, add artichoke hearts and cheese rinds. After 4 minutes add pasta. Stir occasionally until pasta is fully cooked.
Divide pasta in 8 individual bowls, garnish each dish with hard-boiled egg cut in half, chicken meat, artichoke, roasted tomatoes, and cheese rind. Cover with piping hot broth and sprinkle with cheese and parsley before serving.
