Doro Wat Ramen with Berbere Chili Oil

Doro wat, Ethiopia's slow-cooked chicken stew, gets its depth from an unusually long onion cook — sometimes 30 minutes or more of low, patient stirring before anything else goes into the pot. That same technique carries over here, forming the base of a ramen broth instead of a stew, with berbere and ginger built in from the start.

Traditional doro wat uses niter kibbeh, a spiced clarified butter; this version uses plain butter for simplicity, but the deep, slow-cooked onion base is what really carries the dish. Hard-boiled eggs, a doro wat staple, sit in the broth as ramen toppings instead of simmering directly in the stew.

Don't rush the onions — this step is what separates this broth from an average ramen. Once they're deeply golden, everything else moves quickly: garlic, ginger, and berbere, then broth and chicken simmered until tender enough to shred.