Chicken Shio Ramen (Salt Base Broth)

Name: Chicken Shio Ramen (Salt Base Broth)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 1000 ml water; 10 g dried kelp (kombu) (kombu); 10 g dried sardines (niboshi) (niboshi); 100 g ground chicken; 100 g ground pork; 15 g bonito flakes (katsuobushi) (katsuobushi); 20 g ginger root (whole); 2 cloves garlic (whole); 50 g Japanese leek (naganegi) (green part cut in half/quarters); 250 g chicken breast; 2 pinches salt; 1 tsp cornstarch; ½ tbsp sake; 1 tsp mirin; 1 tsp Chinese-style chicken bouillon powder; ½ tsp salt; ¼ tsp sugar; 2 tbsp lard (or sesame oil); 2 tbsp Japanese leek (naganegi) (white part, chopped); 2 cloves garlic (finely diced); 3 tbsp sake; 1 tbsp salt; 1 tsp Japanese soy sauce (koikuchi shoyu); 2 portions ramen noodles; 2 tbsp Japanese leek (naganegi) (finely sliced); 2 ramen egg; 2 tbsp seasoned bamboo shoots (menma) (menma); 2 tbsp chili threads

Instructions

Prep:30minCook:45min

This delicious Chicken Shio Ramen is made with a light yet flavorful salt-based broth and topped with succulent steamed chicken breast. Create this classic Japanese noodle dish at home!

Updated at: Fri, 28 Mar 2025 04:51:11 GMT