Soy Sauce Ramen By A Ramen Master

Name: Soy Sauce Ramen By A Ramen Master
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken carcass (for the soup); 1 Leeks (for the soup); 1 knob Ginger (for the soup); 3 clove Garlic (for the soup); 1 handful Dried infant sardines (for the soup); 1400 ml Water (for the soup); 100 grams Chicken skin (for the sauce); 1 ladleful Soy sauce (for the sauce); 1 tbsp Sake (for the sauce); 1 whatever you prefer Noodles

cookpad.japan @cookpad_jp

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.

For a clear taste, skim the scum off diligently and remove the fatty bits.
If you like your soup cloudy and rich, don't skim the scum off and you'll have a more concentrated soup.
Add the sauce as you go. It's harder to dilute after you've added too much, so be careful. Recipe by Motorushi

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

1Chicken carcass (for the soup)
1Leeks (for the soup)
1knob Ginger (for the soup)
3 cloveGarlic (for the soup)
1handful Dried infant sardines (for the soup)
1400 mlWater (for the soup)
100 gramsChicken skin (for the sauce)
1ladleful Soy sauce (for the sauce)
1 tbspSake (for the sauce)
1whatever you prefer Noodles

Saved

Steps

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.
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.
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.
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.
5

This is the resultant soup. If you skim the scum and fat off the top, you'll have a clear soup.
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.
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.
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.
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.
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.
11

The combined ramen broth looks like this.
12

Add your favorite ramen noodles, garnish and it's done!!