Pairs well with Chicken Breast Broth Ramen
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Chicken Breast Broth Ramen
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A clean tasting chicken broth ramen made from chicken breast and enhanced with kombu, katsubushi, and a simple soy sauce tare. This recipe focuses on creating a rich broth without the use of MSG or stock powders.
01:00:00 total
Serves 2
medium
Soup
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Ingredients
- chicken breast - 450 grams (ground, from a chicken broken down for fresher taste)
- water - 1 liter
- kombu - 15 grams
- katsubushi - watch the video to see
- soy sauce - 20 milliliters
- chicken fat oil - 1 tablespoon (blended with vegetable oil and infused with green onions)
- green onions - watch the video to see (for topping)
- vegetable oil - watch the video to see (for aroma oil)
- chicken skin - watch the video to see (for aroma oil)
Instructions
- Prepare Ground Chicken: Break down a chicken to obtain the breast and tenders, then mince to increase surface area for flavor extraction.
- Cook Chicken with Kombu: In a pot, combine ground chicken with water, add kombu, and simmer at 190-200 degrees Fahrenheit for 45 minutes, stirring occasionally.
- Remove Kombu and Add Katsubushi: After 20 minutes, remove kombu, continue cooking, and add katsubushi in the last 5 minutes.
- Prepare Aroma Oil: Render chicken skin in vegetable oil with green onions, then strain to create an infused oil.
- Assemble Ramen: Combine soy sauce, chicken fat oil, and 300 milliliters of broth in a bowl. Add cooked noodles, fold, and top with green onions.
