Soy Sauce Ramen By A Ramen Master

Name: How to cook Soy Sauce Ramen By A Ramen Master - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Soy Sauce Ramen By A Ramen Master

Don't you have occasional cravings for Tokyo-style ramen? I'm going to teach you a recipe for a clear soup broth that you can easily prepare at home.

Ingredient

Food ration :

2 servings

Chicken carcass (for the soup)

handful Dried infant sardines (for the soup)

1400 ml

ladleful Soy sauce (for the sauce)

1 tbsp

Cooking instructions

* Step 1

Make the soup: Soak a handful of dried infant sardines in 1 cup of hot water. I pack the dried sardines into a clean tea bag for easy clean up.

* Step 2

If you bring the fish broth to a boil, the flavor will become concentrated, but if you prefer a lighter aromatic flavor, turn off the heat once the pot comes to a boil and cover with a lid.

* Step 3

The main feature of the stock is the chicken. Bring 6 cups of water, the chicken, leek, ginger, and garlic to a boil and skim off the scum.

* Step 4

After 30 minutes, you'll have a clear chicken soup stock, but if you prefer a more concentrated flavor, boil it for longer. I boiled mine for an hour.

* Step 5

This is the resultant soup. If you skim the scum and fat off the top, you'll have a clear soup.

* Step 6

Once the soup is done, make the sauce. The sauce is based off the umami from the chicken skin. In a cold saucepan, lay the skins on the bottom and sauté over low heat.

* Step 7

Once the skins have crisped from their own oils, add sake to remove any unwanted odors, and add a ladleful each of the chicken soup stock and soy sauce.

* Step 8

Once the pot comes to a boil, turn off the heat, cover with a lid, and wait until it cools. The flavors will meld once it has sufficiently cooled. The soy sauce flavor is pretty harsh if you taste it immediately after simmering.

* Step 9

I'm not that adventurous with the prep work, so I just combine the chicken soup stock and niboshi dashi stock together. Once they're mixed together, turn up the heat.

* Step 10

Pour the sauce to the ramen bowl. Add about 50 g of chicken skin and 1-2 Chinese spoons full the sauce. When you add the ramen broth, taste and adjust to your preference.