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Before you jump to (Shio) Salt-broth Chicken Ramen recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.
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You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to (shio) salt-broth chicken ramen recipe. You can cook (shio) salt-broth chicken ramen using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook (Shio) Salt-broth Chicken Ramen:
- Prepare 5 hanks Fresh Chinese noodles
- Provide 1 Julienned Japanese leek
- Prepare 1 White sesame seeds
- Take 1 Green onions (finely sliced)
- Get 600 grams Chicken char siu
- Take 5 Seasoned Soft-Boiled Eggs
- Prepare 50 ml Chicken oil
- Prepare 2000 ml Chicken soup stock
- Take Salt-broth Sauce
- Use 25 grams Salt
- Take 3 tbsp Sake
- You need 2 tbsp Mirin
- You need 2 tsp Usukuchi soy sauce
- Prepare 200 ml Kombu based dashi stock
Instructions 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.
Shio ramen's broth is made with chicken or fish bones (pork bones are sometimes added too), vegetables and salt. Shio ramen broth is pale to golden yellow depending Miso ramen broth may be clear broth (shio or shoyu) or tonkatsu broth to which a generous amount of miso paste is added. I love the pure chicken shio ramen broth. Have you experimented with using different animals? I know some places mix in some pork bones, but a pure chicken stock is so good.
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