This is the second classic chicken ramen recipe our dearest Naomi Molstrom shared with us. The first was a hugely involved paitan (or cloudy) chicken broth ramen. This recipe follows much the same path, but the result is a clear and clean chicken broth flavored with a rich salt base known as shio-dare (shio means salt). Because you don’t have to go through the extra steps to emulsify the fat into the broth, this is easier to make—although still involved! Consider this a weekend project that still gives you plenty of time for other activities!
Step 1: Shio Ramen Base (aka Shio-dare)
1 dried shiitake
1 2x2-inch piece dried konbu (kelp)
180 milliliters water
10 grams bonito flakes
10 grams grated ginger
10 grams grated garlic
32 grams sea salt
10 milliliters mirin
10 milliliters soy sauce
3 milliliters rice vinegar
2 gram brown sugar
Soak dried shiitake and konbu in 180 milliliters water overnight. Pour water, shiitake and kombu into a small saucepan and bring to a boil. Remove konbu and add bonito flakes. Lower heat and simmer for 5 minutes.
While the water, konbu, and shiitake are simmering, add ginger, garlic, salt, mirin, sugar, soy sauce, and vinegar and stir well to dissolve. Remove from heat and let cool. Strain into a clean glass jar and store in the fridge for up to 2 weeks.
Step 2: Clear Chicken Broth
5 dried shiitake
100 grams dried konbu (kelp)
4 chicken backs
1 bunch green onion
3 carrots
2 yellow onions
150 grams ginger
5 cloves garlic
100 milliliters sake
Soak dried shiitake and kelp in 500 milliliters of water overnight in the fridge.
Clean chicken backs with cold running water to remove blood. In a large pot of boiling water, poach the cleaned chicken backs until they become white (about 1 min). Drain the chicken and rinse well with running water. Place the chicken backs, shiitake and konbu water, and all vegetables in a large pot. Add additional cold water to cover. Bring to a boil over high heat and remove konbu. Reduce heat to simmer and cook on low for three hours. Skim to remove scum carefully. Do not boil.
Carefully remove all ingredients from the pot. Strain the broth with a fine mesh colander slowly. Cool. If not using immediately, store in the fridge or freezer until you’re ready to assemble your ramen bowl.
Step 3: Ramen Toppings and Assembly
Much like the shio base and chicken broth, the following toppings can be prepared in advance. This description is for 3 ramen bowls as Naomi would make at home. Divide quantities by 3 if you are preparing a single bowl for yourself. I also love chicken broth with braised pork belly, and this classic recipe from Momofuku works for me every time. I usually make a whole belly, slice it up, and then freeze it so I can have pork belly with my ramen whenever I want. If I had pork belly on hand, I would omit the tofu, and pan fry the meat until it sizzles before adding it to the bowl.
1 package (12 ounces) Umi Organic ramen noodles
2 green onion
Chili oil
Either:
1 blocks medium firm Ota Tofu
1 tablespoon neutral oil
or:
Momofuku pork belly
4-1/2 cups Clear Chicken Broth (above)
6-plus tablespoons Shio Ramen Base (above)
3 jammy ramen eggs
1 piece dried nori seaweed, cut into two-inch strips
Optional: Handful wakame seaweed, soaked in boiling water for 5 minutes until rehydrated and then drained
Ground white pepper to taste
Optional: Crispy fried onions (available at many Asian groceries)
Bring a large pot of water to a rapid boil.
While the water is coming to a boil, cut off green tops of green onions and set aside for another use. Slice white bottons into long threads and toss with chili oil to coat.
Cut tofu into thin 1/2-inch rectangles. Heat oil in a sauté pan until glistening. Add tofu pieces in a single layer and cook until golden brown. Flip and cook on other side until golden. Set aside.
Tease apart noodles and add to boiling water. Cook for 1 minute 30 seconds. Use a timer so you don’t cook them too long! Drain in a strainer. Rinse briefly under running water to remove any excess starch.
Heat 4-1/2 cups of broth to a near boil. Pour 2 tablespoons of shio ramen base into each ramen bowl. Pour 1-1/2 cups hot broth into each bowl and stir well. Taste. Add more shio base if you want a stronger flavor.
Divide noodles between ramen bowl. Swish around slightly to loosen. Add tofu, egg, nori, wakame, green onion whites tossed with chili oil, and sprinkle some ground white pepper and crispy onions on top. Eat while it’s hot!!
