Recipe of Favorite (Shio) Salt-broth Chicken Ramen

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite (Shio) Salt-broth Chicken Ramen. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from (Shio) Salt-broth Chicken Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare (Shio) Salt-broth Chicken Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make (Shio) Salt-broth Chicken Ramen is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook (Shio) Salt-broth Chicken Ramen using 14 ingredients and 4 steps. Here is how you cook that.

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

Ingredients and spices that need to be Take to make (Shio) Salt-broth Chicken Ramen:

1. 5 hanks Fresh Chinese noodles
2. 1 Julienned Japanese leek
3. 1 White sesame seeds
4. 1 Green onions (finely sliced)
5. 600 grams Chicken char siu
6. 5 Seasoned Soft-Boiled Eggs
7. 50 ml Chicken oil
8. 2000 ml Chicken soup stock
9. Salt-broth Sauce
10. 25 grams Salt
11. 3 tbsp Sake
12. 2 tbsp Mirin
13. 2 tsp Usukuchi soy sauce
14. 200 ml Kombu based dashi stock

Instructions to make to make (Shio) Salt-broth Chicken Ramen

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.

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