Shio Ramen

Instructions

1. Prepare the chicken broth
   Rinse the chicken bones under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones again to remove impurities. Return the bones to the clean pot with 4 liters of fresh water. Bring to a simmer over medium heat.
2. Add aromatics
   Add the leek, white parts of green onions, crushed garlic, and sliced ginger to the simmering broth. Reduce heat to maintain a gentle simmer, skimming off any foam that rises to the surface. Simmer uncovered for 2 hours, adding more water if needed to keep the bones covered.
3. Season the broth
   Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return to a gentle simmer and add the sea salt, sake, and mirin. Taste and adjust seasonings if necessary. The broth should have a clean, light, but deeply savory flavor.
4. Prepare the toppings
   Slice the green parts of the green onions thinly for garnish. Cut the chashu pork into thin slices. Slice the marinated eggs in half. Prepare the bamboo shoots by draining them well. Cut the nori sheets into quarters.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. They should be al dente as they will continue cooking slightly in the hot broth. Drain well.
6. Assemble the ramen bowls
   Heat your serving bowls by filling them with hot water, then emptying. Place a few drops of sesame oil in the bottom of each bowl. Divide the cooked noodles among the bowls. Ladle the hot broth over the noodles, about 350ml per bowl.
7. Add the toppings
   Arrange the toppings attractively on top of each bowl: sliced chashu pork, half an ajitama egg, bamboo shoots, and sliced green onions. Place a quarter sheet of nori partially into the broth, standing upright against the side of the bowl.
8. Serve immediately
   Serve the ramen while hot. Provide chopsticks and a soup spoon for each diner. The noodles should be eaten quickly before they become too soft in the hot broth.