Shio Ramen v2 – Salt Flavored

Instructions

• 1. Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
• 2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
• 3. Meanwhile make the soup base
• In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
• 4. Then immediately pour this oil mixture into a bowl. Mix well.
• 5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
• 6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
• 7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
• 8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
• 9. Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
• 10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)