RAMEN – SHIO
INGREDIENTS
SERVES
4
METHOD
Stock
1 whole chicken
1 carrot, diced
2 cm ginger, sliced
2 cloves garlic, chopped
2 shallots, diced
5 shiitake mushrooms, diced
0.5 dl soy sauce
4 eggs
2 dl soy sauce
3 tbsp mirin
1 tbsp brown sugar
1 dl water
1 kg pork ribs
1 tsp la-yu chilli oil
Salt and pepper
1 tsp sesame oil
Topping
Brown shimeji mushrooms
1 tbsp sesame oil, roasted
1 tbsp tamari soy sauce
1 pack noodles
1 lime, juice
1 handful asparagus beans, sliced
Radish
Bamboo sprouts
2 scallions, chopped
Rinse the inside and outside of the chicken. Place the chicken in a saucepan. Cover with approx. 3 litres of cold water and let it simmer for two hours with the lid on. Skim every now and then. Remove the chicken and strain the stock through a sieve. Place the stock in a clean pot. Clean the meat from the bone and use for another purpose. Place the carcass and the bones in the stock. Add the vegetables and soy sauce and simmer for up to two hours. Strain the stock through a sieve again. Boil the eggs for seven minutes.