Homemade Ramen

My friend told me about this homemade chicken ramen her friend cooked when she was visiting back home. My friend tried the same recipe but the soup came out quite differently. We still don't know what was wrong beside she used leek instead of scallion. Anyhow, I tried myself and it turned out to be one of my favorite recipe! It's so easy and all ingredients are available here.

Boiled Chicken - Ramen Style
（Below makes 4 cups of broth）
Water・・・2 litter
Chicken Thigh with Bones・・1 lb
Rice Wine/Sake・・・5 tsp
Scallion（green part）・・・3 or 4 stalks
Ginger・・・5-7 slices
Salt・・・2 tsp
Black Pepper・・・for seasoning

Cooking the Chicken
Boil water in a pot and add chicken, sake, scallion and ginger. Cook in high heat.
When it starts to boil again, skim the scum on surface and bring it to medium heat*. Cook for 20 minutes without a lit.
*High heat may cause unclear broth.
Skim after 20 minutes and add salt and black pepper. Remove scallion and ginger.
(You can use chicken for many other dishes and stay good for a few days in the refrigerator or 2 weeks in freezer. )

Making Ramen
Boil water in a pot. Cook ramen noodle (chinese egg noodles) and cook for a few minutes.
Season the chicken broth with more salt and pepper to taste.
Serve chicken, noodle and soup in a bowl.
Add any toppings you like. (boiled spinach, argula, sauteed ceroly, bean-sprout, bok choy etc)