Ramen Soup Base
(3.5)
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A rich and flavorful base for ramen, combining multiple types of soup for depth of flavor.
02:00:00 total
Serves 4
hard
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Ingredients
- Chicken bone - 1
- Chicken wings - 3-5
- Green onion - 1 (Green part)
- Ginger - 2 slices (sliced)
- Water - watch the video to see (enough to cover ingredients)
- Bonito flakes - 10g
- Japanese anchovy - 30g
- Dried shiitake mushrooms - 2
- Kelp - 10g
- Clams - watch the video to see (Any type)
- Sake - 50ml
- Soy sauce - 50ml (for thick soy sauce)
- Chicken skin - 1
- Salt - 2g (for chicken oil)
Instructions
- Prepare Chicken Soup: Boil chicken bones and wings with green onion and ginger for a minute to remove smell, then cook on very low heat for an hour.
- Make Fish Soup: Boil bonito flakes and Japanese anchovy in water for a specified time.
- Prepare Mushroom and Kombu Soup: Soak dried shiitake mushrooms and kelp in water separately to create mushroom and kombu soups.
- Cook Clam Soup: Prepare clams in salt water to remove sand, then boil with saké and water.
- Create Thick Soy Sauce: Soak bonito flakes and kelp in soy sauce overnight.
- Make Chicken Oil: Fry chicken skin with salt until crispy to make chicken oil.
- Blend Soups: Combine fish, chicken, clam, kombu, and mushroom soups in the ratio 4:3:1:1:1 to make the ramen soup base.
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