(Shio) Salt-broth Chicken Ramen

• 5 hanks Fresh Chinese noodles
• 1 Julienned Japanese leek
• 1 White sesame seeds
• 1 Green onions (finely sliced)
• 600 grams Chicken char siu
• 5 Seasoned Soft-Boiled Eggs
• 50 ml Chicken oil
• 2000 ml Chicken soup stock
• 25 grams Salt
• 3 tbsp Sake
• 2 tbsp Mirin
• 2 tsp Usukuchi soy sauce
• 200 ml Kombu based dashi stock

1. Make the salt-broth sauce.
2. Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol.
3. Once the alcohol has burned off, add the other seasoning ingredients.
4. Once the salt has dissolved, it's done.
5. Add the salt sauce to the chicken soup stock.
6. Gradually add it while checking on the taste.
7. Commercial chicken soup stock is already salted, so only add a little.
8. Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
9. Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.

chinese noodles, white sesame seeds, green onions, eggs, chicken oil, chicken soup stock, salt, sake, mirin, soy sauce

Taken from cookpad.com/us/recipes/151129-shio-salt-broth-chicken-ramen (may not work)