This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
- Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
- Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.
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