RAMEN SCHOOL #1 | How to Make Basic Ramen Broth | Chintan Clear Soup
Recipe Information
Ramen
Cultural Context
Ramen originated in China but has become a beloved staple in Japan, evolving into various regional styles. Traditionally, it is a comfort food enjoyed by people of all ages, often served in casual settings. Today, ramen has gained global popularity, inspiring countless variations and gourmet interpretations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Start by gathering the ingredients for the broth: pork neck bones, pork backbone, pork trotters, whole chickens, chicken feet, garlic, onion, ginger, carrots, spring onions, dried sardines, dried prawns, dried scallops, dried shiitake mushrooms, kombu, and katsuobushi.
Ask the butcher to cut the pork trotters in half to extract more flavor and ensure all bones are cut to release marrow.
Use whole chickens for better flavor; older chickens (over 45 days) are preferred for broth.
Add chicken feet for gelatin to improve the mouthfeel of the broth.
Prepare basic aromatics: garlic, onion, and ginger.
Include vegetables like carrots and spring onions; leeks can be used as an alternative.
Incorporate dried seafood such as dried sardines, prawns, and scallops for umami flavor.
Use dried shiitake mushrooms instead of fresh for a stronger savory flavor.
Add kombu for richness and savoriness; it should be reconstituted before use.
Use katsuobushi (dried bonito flakes) for additional stock flavor.
Equipment Needed
Dietary
Allergens
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