Artisan Shio Ramen
ID: 1ec0f1d1...
An authentic shio ramen featuring a flavorful double soup combining aromatic roasted chicken stock and rich bonito dashi. Crispy stir-fried bean sprouts and extra-thin noodles pair perfectly with the soup.
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🍳 Cooking Flow
Dry-fry the bean sprouts, season with soy sauce, and set aside. → Salt the chicken carcass, let it rest for 1 hour, and roast in the oven at 180°C for 30 minutes. → Simmer the chicken carcass, vegetables, and sake in hot water, reducing the liquid by half to create the chicken stock. → Combine the chicken stock with bonito dashi, add seasonings, and bring to a boil to create the double soup. → Place the boiled noodles and stir-fried bean sprouts in a bowl, pour in the hot soup, and serve.
Cooking Steps
Brief Cooking Order
Dry-fry the bean sprouts, season with soy sauce, and set aside. → Salt the chicken carcass, let it rest for 1 hour, and roast in the oven at 180°C for 30 minutes. → Simmer the chicken carcass, vegetables, and sake in hot water, reducing the liquid by half to create the chicken stock. → Combine the chicken stock with bonito dashi, add seasonings, and bring to a boil to create the double soup. → Place the boiled noodles and stir-fried bean sprouts in a bowl, pour in the hot soup, and serve.
Introduction
An authentic shio ramen featuring a flavorful double soup combining aromatic roasted chicken stock and rich bonito dashi. Crispy stir-fried bean sprouts and extra-thin noodles pair perfectly with the soup.
Step 1
Add well-drained bean sprouts to a hot pan and dry-fry. Add 2 tsp of soy sauce, toss quickly to combine, and remove to a plate.
Step 2
Rub salt (about 1% of weight) into the chicken carcass and let it rest for 1 hour.
Step 3
Arrange the salted chicken carcass on a baking sheet and roast in a preheated oven at 180°C for 30 minutes to bring out the aroma.
Step 4
While still hot, place the roasted chicken carcass into a deep pot and pour in 1.5L of hot water.
Step 5
Add carrot, ginger, charred white leek, and 2 tbsp of sake to the pot, then simmer slowly while carefully skimming the scum until the soup is reduced by half.
Ingredients List
Important Notes
✨ Roasting the chicken carcass slowly in the oven adds a wonderful aroma and deep richness to the soup.
💡 When simmering the chicken stock, carefully skim off the scum frequently to keep the soup clear.
⚠️ Drain the bean sprouts well and stir-fry over high heat briefly to maintain their crisp, crunchy texture.
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