(Shio) Salt-broth Chicken Ramen

Name: (Shio) Salt-broth Chicken Ramen
Yield: 5 servings
Ingredients: 5 hanks Fresh Chinese noodles; 1 Julienned Japanese leek; 1 White sesame seeds; 1 Green onions (finely sliced); 600 grams Chicken char siu; 5 Seasoned Soft-Boiled Eggs; 50 ml Chicken oil; 2000 ml Chicken soup stock; 25 grams Salt; 3 tbsp Sake; 2 tbsp Mirin; 2 tsp Usukuchi soy sauce; 200 ml Kombu based dashi stock

cookpad.japan @cookpad_jp

I wanted to eat a delicious salt-broth ramen.

The key is to not strain the soup.
It's important to carefully remove the blood from the chicken soup stock. Recipe by Cooking S Papa

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Ingredients

5 servings

5 hanks Fresh Chinese noodles
1 Julienned Japanese leek
1 White sesame seeds
1 Green onions (finely sliced)
600 grams Chicken char siu
5 Seasoned Soft-Boiled Eggs
50 ml Chicken oil
2000 ml Chicken soup stock
Salt-broth Sauce
25 grams Salt
3 tbsp Sake
2 tbsp Mirin
2 tsp Usukuchi soy sauce
200 ml Kombu based dashi stock

Cooking Instructions

1

Make the salt-broth sauce. Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol. Once the alcohol has burned off, add the other seasoning ingredients. Once the salt has dissolved, it's done.
2

Add the salt sauce to the chicken soup stock. Gradually add it while checking on the taste. Commercial chicken soup stock is already salted, so only add a little.
3

Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
4

Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.