Shio Ramen

Ingredients

• 2 lbs chicken bones and wings
• 1 piece kombu (dried kelp)
• 1 cup bonito flakes
• 2 dried shiitake mushrooms
• 8 cups water
• 2 tbsp sake
• 2 tbsp mirin
• 1 1/2 tbsp sea salt
• 1 tsp light soy sauce
• 4 portions fresh thin ramen noodles
• Chashu pork slices, for serving
• 4 soft-boiled eggs, halved
• Sliced scallions
• Nori sheets
• Menma (seasoned bamboo shoots), optional

Before you cook

• Soak the kombu in 1 cup of the water for 30 minutes.
• Rinse the chicken bones and wings under cold water.
• Soft-boil and peel the eggs, then halve them.
• Slice the scallions.

Steps

1. Combine the kombu and its soaking water with the remaining water in a large pot and bring to a bare simmer.
2. Remove the kombu just before the water boils.
3. Add the bonito flakes and dried shiitake, then turn off the heat and let them steep for 10 minutes.
4. Strain the dashi through a fine sieve into a clean bowl and set it aside.
5. Place the chicken bones and wings in a separate large pot and cover with fresh water.
6. Bring to a bare simmer, skimming off any foam that rises to the surface.
7. Simmer gently, uncovered, for 3 to 4 hours, skimming occasionally, keeping the broth from boiling hard so it stays clear.
8. Strain the chicken broth through a fine sieve.
9. Combine the strained chicken broth with the reserved dashi in a clean pot and keep it warm.
10. Warm the sake and mirin together in a small pan and let the alcohol cook off for 1 minute.
11. Stir the salt and soy sauce into the warm sake and mirin to make the tare.
12. Spoon about 2 tablespoons of tare into the bottom of each serving bowl.
13. Bring a separate pot of water to a boil and cook the ramen noodles according to the package instructions.
14. Ladle the hot broth into each bowl over the tare and stir briefly to combine.
15. Drain the noodles well and add them to the bowls.
16. Top each bowl with chashu slices, a halved egg, scallions, nori and menma if using.