Chicken broth ramen

Item used | φ250 direct fire pot

material

• minced chicken thigh
• clam
• Desalted stem wakame seaweed
• Princess bamboo shoots or bamboo shoots (boiled)
• dried noodles
• ginger
• White-haired green onion
• pepper
• green onion oil
• white soy sauce
• sweet sake
• salt
• green onion oil
• salt and pepper

cooking point

Cooking time about 20 minutes

1. Loosen the minced chicken thigh meat with water and boil it while stirring to make chicken stock soup.
2. Add the princess bamboo shoots, sand-removed clams, ginger, and green onions, and simmer over medium heat.
3. When the whole is cooked, season with white soy sauce, mirin, and salt, and add dried noodles.
4. Finally, add green onion oil, and top with white pepper and shredded green onions if desired.