Easiest Way to Make Eric Ripert Soy Sauce Ramen By A Ramen Master

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, soy sauce ramen by a ramen master. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Soy Sauce Ramen By A Ramen Master is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Soy Sauce Ramen By A Ramen Master is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have soy sauce ramen by a ramen master using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Soy Sauce Ramen By A Ramen Master:

1. Prepare 1 Chicken carcass (for the soup)
2. Make ready 1 Leeks (for the soup)
3. Take 1 knob Ginger (for the soup)
4. Make ready 3 clove Garlic (for the soup)
5. Get 1 handful Dried infant sardines (for the soup)
6. Prepare 1400 ml Water (for the soup)
7. Prepare 100 grams Chicken skin (for the sauce)
8. Get 1 ladleful Soy sauce (for the sauce)
9. Make ready 1 tbsp Sake (for the sauce)
10. Make ready 1 whatever you prefer Noodles

Instructions to make Soy Sauce Ramen By A Ramen Master:

1. Make the soup: Soak a handful of dried infant sardines in 1 cup of hot water. I pack the dried sardines into a clean tea bag for easy clean up.
2. If you bring the fish broth to a boil, the flavor will become concentrated, but if you prefer a lighter aromatic flavor, turn off the heat once the pot comes to a boil and cover with a lid.
3. The main feature of the stock is the chicken. Bring 6 cups of water, the chicken, leek, ginger, and garlic to a boil and skim off the scum.
4. After 30 minutes, you'll have a clear chicken soup stock, but if you prefer a more concentrated flavor, boil it for longer. I boiled mine for an hour.
5. This is the resultant soup. If you skim the scum and fat off the top, you'll have a clear soup.
6. Once the soup is done, make the sauce. The sauce is based off the umami from the chicken skin. In a cold saucepan, lay the skins on the bottom and sauté over low heat.
7. Once the skins have crisped from their own oils, add sake to remove any unwanted odors, and add a ladleful each of the chicken soup stock and soy sauce.
8. Once the pot comes to a boil, turn off the heat, cover with a lid, and wait until it cools. The flavors will meld once it has sufficiently cooled. The soy sauce flavor is pretty harsh if you taste it immediately after simmering.
9. I'm not that adventurous with the prep work, so I just combine the chicken soup stock and niboshi dashi stock together. Once they're mixed together, turn up the heat.
10. Pour the sauce to the ramen bowl. Add about 50 g of chicken skin and 1-2 Chinese spoons full the sauce. When you add the ramen broth, taste and adjust to your preference.
11. The combined ramen broth looks like this.
12. Add your favorite ramen noodles, garnish and it's done!!

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