(Shio) Salt-broth Chicken Ramen Recipe

Name: (Shio) Salt-broth Chicken Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 hanks Fresh Chinese noodles; 1 Julienned Japanese leek; 1 White sesame seeds; 1 Green onions (finely sliced); 600 grams Chicken char siu; 5 Seasoned Soft-Boiled Eggs; 50 ml Chicken oil; 2000 ml Chicken soup stock; 25 grams Salt; 3 tbsp Sake; 2 tbsp Mirin; 2 tsp Usukuchi soy sauce; 200 ml Kombu based dashi stock

Servings: persons

5 hanks Fresh Chinese noodles
1 Julienned Japanese leek
1 White sesame seeds
1 Green onions (finely sliced)
600 grams Chicken char siu
5 Seasoned Soft-Boiled Eggs
50 ml Chicken oil
2000 ml Chicken soup stock
25 grams Salt
3 tbsp Sake
2 tbsp Mirin
2 tsp Usukuchi soy sauce
200 ml Kombu based dashi stock

1
Make the salt-broth sauce.
2
Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol.
3
Once the alcohol has burned off, add the other seasoning ingredients.
4
Once the salt has dissolved, it's done.
5
Add the salt sauce to the chicken soup stock.
6
Gradually add it while checking on the taste.
7
Commercial chicken soup stock is already salted, so only add a little.
8
Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
9
Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.

1893

kcal

Calories

Fat

102

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 hanks Fresh Chinese noodles, 1 Julienned Japanese leek, 1 White sesame seeds, 1 Green onions (finely sliced), and more.

Yes, (Shio) Salt-broth Chicken Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

(Shio) Salt-broth Chicken Ramen

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