Japanese Ramen Soup
Soups • Japanese
Description
Japanese ramen soup
Ingredients
- Pork Neck 20 oz
- Chicken Drumstick 5 oz
- Tuna 0 oz
- Shrimp 10 oz
- Grated Ginger Root 0 oz
- Celery stalk 2 pieces
- Scallions 5 oz
- Onion 2 pieces
- Carrot 1 piece
- Soy Sauce 10 fl oz
- Chicken Egg 2 pieces
- Egg noodles for wok 20 oz
Step-by-Step Guide
Step 1
From the chicken and vegetables (roughly chop the carrot and one onion), we simmer a rich broth, which we strain at the end. We cool the chicken and shred it into fibers.
Step 2
Wrap the pork with kitchen twine and sear it on all sides in a minimal amount of oil over high heat until a crust forms. Place it in a small pot, add coarsely chopped onion, ginger, and celery, cover with boiling water, and add soy sauce to taste. Tightly cover with a lid, bring to a boil, reduce the heat to medium, and simmer for 40 minutes. After that, remove the meat from the broth, slice it thinly, and strain the broth.
Step 3
We cook a broth with tuna scraps and shrimp shells, bring it to a boil, reduce the heat to medium, and simmer for 7 minutes. We remove the shrimp, peel them, and sauté.
Step 4
Cook the noodles. Boil the eggs. Chop the green onions.
Step 5
Combine the broths and add soy sauce to taste for seasoning. Place all the components in a bowl and pour the broth over them.
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