Ramen Chicken Stock Recipes

RAMEN CHICKEN STOCK

Steps:

• Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
• Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
• Strain the stock well through a fine-mesh sieve.

HOW TO MAKE RAMEN BROTH

Steps:

• Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
• Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

CHICKEN RAMEN BROTH

Steps:

• Heat a medium sized pot on medium-high heat.
• Add vegetable oil and onions. Cook for about 2 minutes until onions begin to soften. Add garlic, stir until fragrant (about 1 minute).
• Add rice wine vinegar and soy sauce; cook for 2-3 minutes.
• Add carrots and chicken broth. Allow the broth to simmer together for at least 5 minutes to allow flavors to combine.