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The ingredients needed to cook (Shio) Salt-broth Chicken Ramen:
- Use 5 hanks Fresh Chinese noodles
- You need 1 Julienned Japanese leek
- Use 1 White sesame seeds
- Provide 1 Green onions (finely sliced)
- Provide 600 grams Chicken char siu
- You need 5 Seasoned Soft-Boiled Eggs
- Get 50 ml Chicken oil
- Prepare 2000 ml Chicken soup stock
- Get Salt-broth Sauce
- Prepare 25 grams Salt
- Get 3 tbsp Sake
- Use 2 tbsp Mirin
- You need 2 tsp Usukuchi soy sauce
- Get 200 ml Kombu based dashi stock
Steps to make (Shio) Salt-broth Chicken Ramen:
- 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.
- 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.
- Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
- Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.
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