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1
Make ramen noodles with the ingredients above.
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2
Using only strong flour will allow you to handle the dough easily, even with this low water content.
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3
You could also buy ramen noodles.
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4
I don't add salt, so there's no need to let the noodles rest before using.
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After cutting the noodles, use straight away.
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6
After draining the blood, boil the chicken carcass quickly in water (not listed).
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Trim off unnecessary bits.
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Put the prepared chicken in a pot and cover with water.
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Bring to the boil and continue to cook for 20 minutes.
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Skim off scum and chicken fat.
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Take out the chicken carcass from the pot and discard as much meat and fat as possible.
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Put back the carcass to the pot, add the soup vegetables and bring back to a boil.
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13
I add a little more garlic and ginger than my usual recipe to hide gaminess of chicken.
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14
For making this soup, I need just chicken bones, really.
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15
If you have leftover bones from fried chicken or hot pot, they are good enough to make soup.
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16
In this case, use less garlic and ginger.
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17
This is resultant soup after cooking in a pressure cooker for 90 minutes.
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18
If the gaminess of the chicken flavor bothers you, add more garlic.
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19
This is the pork for enhancing the soup flavor.
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This pork is just for giving the umami to the soup, so use cheap cut.
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This pork is for topping.
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I use a pork block in a net like this because it was on sale.
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Use any part of pork you like.
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Add both pork and half of pork back fat to the soup and bring to a boil.
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Cooking time depends on the size of pork.
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After cooking the pork, take it out of the soup.
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If the soup has reduced too much, add water.
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Break down the cooked pork back fat into small pieces and put back to the soup with the pork for the soup.
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Put the rest of the pork back fat for topping.
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30
Cook in a pressure cooker for 45 minutes.
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31
When the back fat for topping is tender, the soup is ready.
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32
Marinate the pork for topping in the mixed seasoning base for the soup.
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33
This base has quite strong soy sauce taste.
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After the marinating the pork for a while, take out the pork from the seasoning base.
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Transfer the seasoning base to a clean container.
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36
This is the pork for making soup.
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37
After cooking, the pork doesn't have any flavour left.
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38
You can use this for making curry dish or soboro, maybe?
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39
I normally use 120 ml of seasoning base for an individual bowl.
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40
Put 90 ml in the bottom of a bowl and use the rest 30 ml for drizzling on top.
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41
This is an estimate, so use to your liking.
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42
I normally use 300 ml of soup for an individual bowl.
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43
You can obtain 1500 ml of soup with the ingredients above.
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44
Start to cook the topping vegetable just before serving.
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45
Put the vegetables in the boiling soup to cook.
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46
You need just one minute or so to cook noodles with this thickness.
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47
Finish all the preparation before cooking the noodles.
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48
This is ready to serve!
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49
Add more toppings such as grated garlic if you like.
