Japanese Tori Ramen soup with chicken
An alternative to traditional chicken broth — a healing Japanese Tori Ramen soup with chicken
Ingredients
| chicken wings 4 pcs |
| chicken thighs 4 pcs |
| soy sauce 100 ml |
| ginger root 25 g |
| medium garlic head 1 pc |
| vegetable oil 20 ml |
| Ramen noodles 200 g |
| onion 1 pc |
| Peking cabbage 1 pc |
| carrots 1 pc |
| green onion 10 g |
| cilantro 10 g |
| pickled chicken eggs 4 pcs |
| water 2.5 liters |
| canned corn 80 g |
| TO TASTE: |
| chili pepper |
| salt |
| ground black pepper |
| sugar |
| FOR MARINATING THE EGGS: |
| soy sauce 100 ml |
| white dry wine 100 ml |
| sugar 30 g |
Instructions
Step 1
Prepare the pickled eggs: Boil the eggs in salted water for 6 minutes, rinse them with cold water and peel them from their shells. Then place them in a mixture of soy sauce, wine and sugar. Put them in the refrigerator for 3 hours.
Step 2
Prepare the broth. Fill the chicken wings and thighs with water. Salt, add the soy sauce, coarsely chopped ginger root and the bottom part of the forked Peking cabbage. Bring to a boil, reduce the noise and simmer under a closed lid for 35 minutes. Then separate the top of the cabbage into leaves and blanch in the broth.
Step 3
Chop garlic, fry it in vegetable oil and transfer it to a plate. Then cut onions and carrots into straws and fry in the same oil until half-cooked.
Step 4
Strain the broth. Separate the meat from the bones.
Step 5
Place a handful of boiled noodles in the center of the plate, surround it with chicken meat, cabbage leaves, carrots and onions, garlic, pickled egg halves, chili peppers and corn kernels. Sprinkle everything with chopped green onions, decorate with sprigs of cilantro and pour hot broth. Enjoy.
