Clear Shio & Curry Ramen Broth, Two Fresh Savory Flavors

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• 500 grams Chicken bones (backbone/neck)
• 300 grams Boneless chicken breast
• 2.5 liters Water
• 1 Onion
• 6 cloves Garlic
• 3 cm Ginger
• 3 stalks Green onion
• 2 tbsp Coarse sea salt (for shio broth)
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 80 grams Japanese curry powder (halal curry roux/S&B without lard)
• 1 Carrot
• 2 Potato
• 1/2 Onion (for curry)
• 4 servings Fresh ramen noodles
• 4 Chicken eggs
• 2 tbsp Sweet soy sauce (kecap manis)
• 4 sheets Nori
• 3 tbsp Sliced green onion (for garnish)
• 100 grams Shimeji mushrooms or button mushrooms
• 3 tbsp Vegetable oil
• 1 tsp Ground pepper
• 1 tsp Granulated sugar

👩‍🍳 Instructions

1. 1 Make the base broth: boil the chicken bones and boneless chicken breast in 2.5 liters of water. Bring to a boil, then skim off any foam and impurities that rise to the surface to keep the broth clear.
2. 2 Add the halved onion, smashed garlic cloves, ginger, and 2 stalks of green onion to the pot. Lower the heat and simmer gently (don't let it boil hard) for 1.5-2 hours until the broth tastes rich and smells fragrant.
3. 3 Remove the chicken breast once cooked (about 20 minutes), and set it aside for topping. Strain the broth and discard the solids — the base broth is now ready to be divided into two for making the 2 types of broth.
4. 4 For the SHIO broth: take half of the base broth (about 1.2 liters), reheat it, then add the coarse sea salt, soy sauce, and sesame oil. Adjust the seasoning until it's savory, salty, fresh, and clear. Set aside and keep warm.
5. 5 For the CURRY broth: sauté the chopped onion in vegetable oil until fragrant and slightly softened. Add the diced carrot and potato, and stir briefly.
6. 6 Pour the remaining half of the base broth (1.2 liters) into the sautéed vegetables, and cook until the carrot and potato are tender, about 15 minutes.
7. 7 Lower the heat, then add the Japanese curry powder little by little while stirring until it dissolves and the broth thickens. Add the sugar and pepper, and cook for another 5 minutes until the flavors combine.
8. 8 Prepare the toppings: boil the eggs for 6.5 minutes for a soft-boiled result, soak in ice water, then peel and cut in half. Slice the previously boiled chicken breast and brush it with a little sweet soy sauce (kecap manis).
9. 9 Sauté the shimeji mushrooms briefly with a little oil and salt until softened, then set aside as an extra topping.
10. 10 Boil the fresh ramen noodles according to the package instructions (usually 2-3 minutes), then drain well.
11. 11 Shio serving: place the noodles in a bowl, pour the hot shio broth over them, then arrange the sliced chicken, egg, nori, mushrooms, and a sprinkle of green onion on top.
12. 12 Curry serving: place the noodles in another bowl, pour the thick curry broth along with the carrot and potato pieces over them, then arrange the sliced chicken, egg, and a sprinkle of green onion on top. Serve both ramen bowls while warm.

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📊 Nutrition Facts / serving

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