PDI LIFE STYLE KITCHEN- RECIPE
Ramen Soup Base
1 ½ k pork bones (the leg part), cut into large pieces
1 ½ k rib bones, cut into large pieces ½ k chicken bones, cleaned Water, for the first boiling 20 c (5,000 ml) water, for simmering (see tips) 100 g sliced ginger 2 white onions, quartered 3 stems onion leeks 1 carrot, thinly sliced 50 g kombu (dried Japanese seaweed) 150 g garlic, crushed Put all the pork, rib and chicken bones into a large cooking pot and add enough water to cover. Bring to a fast boil, then discard all the water.
Add the 20 cups of water plus all the other ingredients to the bones in the pot. Bring to a rolling boil, removing all the scum that rise to the surface.
Lower heat to a simmer and continue cooking for three hours. Put a strainer over a large pot and strain the resulting liquid (discard the solids).
This is the basic ramen soup base. You can use this to make miso ramen and shoyu ramen. If needed, strain the liquid again, using a very fine sieve to make sure there are no bits of pork or chicken bone in the liquid.
You can also use this as soup base for any ramen noodles you might have in your kitchen. Just ladle about 1 cup soup base into a bowl. Season to taste with soy sauce. Add some cooked ramen noodles and toppings such as eggs, vegetables and cooked sliced pork, beef or chicken. Store any remaining soup base for later use in the refrigerator or freezer (see cook’s tips).
(Next week on DIY: How to prepare the shoyu base, shoyu ramen and the chashu topping.)
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Cook’s tips:
Kamura recommends using bottled water for simmering the soup bones since tap water sometimes has an aftertaste.
Kombu (dried Japanese seaweed) is available in Japanese groceries such as those in Cartimar Market, located on Taft Avenue, Pasay City.
If not using the stock immediately, store it in the refrigerator and use within a few days. For longer storage, keep the stock in a tightly covered container in the freezer. Thaw well before using.