Basic Ramen Broth

• Meat

  • 1 1/2 kg Chicken carcass

• Produce

  • 1/4 Cabbage
  • 1 Carrot, medium
  • 1 stalk Celery
  • 5 cloves Garlic
  • 2 cm Ginger
  • 1 piece Konbu
  • 1 Leek

• Beer, Wine & Liquor

  • 1/2 cup Sake

• Liquids

  • 3 Litres of water

Found on chopstickchronicles.com

Description

Ingredients

• 3 litres of water
• 1.5 kg chicken carcass
• 1 medium carrot
• 1 stalk of celery
• 1 leek
• ¼ of a cabbage
• 5 cloves of garlic
• 2 cm of ginger
• 1 piece of konbu
• ½ cup sake

Directions

• Chop all the vegetables and add it into a large pot along with all the other ingredients and bring to boil over high heat.
• Once it has begun to boil, reduce the heat to low and simmer for about 2 hours.
• Occasionally, remove the scum that forms on the top of the soup and keep adding water as needed to keep it at the same level.
• Once it has simmered, remove from heat and strain the soup into another large pot or bowl. Throw away the remaining chicken carcass and vegetables.
• Use straight away for ramen soup or store in the fridge or freezer.