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
Yield: 2 servings
Ingredients: 1000 ml water; 10 g dried kelp (kombu); 10 g dried sardines (niboshi); 100 g ground chicken; 100 g ground pork; 15 g bonito flakes; 20 g ginger root; 2 cloves garlic; 50 g Japanese leeks (naganegi); 250 g chicken breast; 2 pinches salt; 1 tsp cornstarch; ½ tbsp sake; 1 tsp mirin; 1 tsp Chinese-style chicken bouillon powder (granules); ½ tsp salt; ¼ tsp sugar; 2 tbsp lard; 2 tbsp Japanese leeks (naganegi); 2 cloves garlic; 3 tbsp sake; 1 tsp mirin; 1 tbsp salt; 1 tsp soy sauce; 2 portions ramen noodles; 2 tbsp green onion; 2 Ramen egg; 2 tbsp seasoned bamboo shoots (menma); 2 tbsp chili threads

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
2 servings
Calories
697 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Chicken Shio Ramen (Salt Base Broth)

Celia Wu

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Broth

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
20 g ginger root whole
2 cloves garlic whole
50 g Japanese leeks (naganegi) green part cut in half/quarters

Steamed chicken

250 g chicken breast
2 pinches salt
1 tsp cornstarch
½ tbsp sake
1 tsp mirin
1 tsp Chinese-style chicken bouillon powder (granules)
½ tsp salt
¼ tsp sugar

Flavoured oil

2 tbsp lard or sesame oil
2 tbsp Japanese leeks (naganegi) white part, chopped
2 cloves garlic finely diced

Tare

3 tbsp sake
1 tsp mirin
1 tbsp salt
1 tsp soy sauce

Noodles and Toppings

2 portions ramen noodles
2 tbsp green onion finely sliced
2 Ramen egg
2 tbsp seasoned bamboo shoots (menma) menma
2 tbsp chili threads

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Instructions

Broth

Pour 1000 ml water into pot and add 10 g dried kelp (kombu) and 10 g dried sardines (niboshi). Leave to soak for 30 minutes.
After 30 mins, add 100 g ground chicken and 100 g ground pork to the water and use your hands to swish it around and break it apart. Place the pot on the stove, turn on the heat to medium high and bring to boil.
Once it's boiling, turn the heat down to a simmer and add 15 g bonito flakes, 20 g ginger root, 2 cloves garlic and 50 g Japanese leeks (naganegi). Leave to simmer for 30 minutes. (For efficiency, I recommend preparing the chicken, oil and tare while it's simmering.)
Line a mesh sieve with kitchen paper and place it over a heatproof bowl. Pour the broth through the sieve to catch all the small bits and make a clear broth. Set aside for later. (See note on how to use leftover mince.)

Chicken

Dry 250 g chicken breast with kitchen paper.
Pierce both sides thoroughly with a fork and sprinkle with 2 pinches salt.
Coat with a thin layer of 1 tsp cornstarch.
In a microwavable bowl, mix ½ tbsp sake, 1 tsp mirin, 1 tsp Chinese-style chicken bouillon powder (granules), ½ tsp salt and ¼ tsp sugar.
Place the chicken in the bowl and cover with plastic wrap. Microwave for 2 mins 600W.
Remove the plastic wrap (be careful of the steam), turn the chicken over, cover again and microwave once more for 2 minutes at 600W. After the microwave beeps, set a timer for 10 minutes and leave the chicken to rest in the steam.
Once 10 minutes are up, take the chicken out and cut when it's cool enough to touch. Save the chicken juices in the bowl for the ramen broth later.

Flavoured oil

Take a small pan and add 2 tbsp lard, 2 tbsp Japanese leeks (naganegi) and 2 cloves garlic . Heat on medium low and fry until the spring onion is browned and the garlic is fragrant.
Remove from the heat and set aside for later.

Tare

In a small sauce pan, add 3 tbsp sake, 1 tsp mirin and 1 tbsp salt.
Place the pan on the stove and heat on medium low. Heat and stir until the salt is dissolved completely. Then turn off the heat, add 1 tsp soy sauce and mix.

Assemble

Divide an equal amount of tare, flavoured oil and juice from the chicken into each bowl and mix.
Boil 2 portions ramen noodles just before serving (follow the instructions on the packaging) and reheat the broth if necessary. Divide the broth and the noodles to each bowl.
Place your chicken and toppings of choice over the noodles.
Enjoy!

Notes

Use the leftover mince from the broth by separating the broth ingredients and frying the mince to make soboro (Japanese style fried mince) for soboro don or soboro rice balls.
NOTE: The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

Nutrition Information

Show Details

Calories 697kcal (35%) Carbohydrates 81.8g (27%) Protein 43.6g (87%) Fat 30g (46%) Saturated Fat 7.8g (39%) Polyunsaturated Fat 3.6g Cholesterol 198mg (66%) Sodium 5712mg (238%) Fiber 8.5g (34%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 697 kcal

% Daily Value*

Calories	697kcal	35%
Carbohydrates	81.8g	27%
Protein	43.6g	87%
Fat	30g	46%
Saturated Fat	7.8g	39%
Polyunsaturated Fat	3.6g	21%
Cholesterol	198mg	66%
Sodium	5712mg	238%
Fiber	8.5g	34%