Make ramen noodles with the ingredients above. Using only strong flour will allow you to handle the dough easily, even with this low water content. You could also buy ramen noodles.
I don't add salt, so there's no need to let the noodles rest before using. After cutting the noodles, use straight away.
After draining the blood, boil the chicken carcass quickly in water (not listed). Trim off unnecessary bits.
Put the prepared chicken in a pot and cover with water. Bring to the boil and continue to cook for 20 minutes. Skim off scum and chicken fat.
Take out the chicken carcass from the pot and discard as much meat and fat as possible. Put back the carcass to the pot, add the soup vegetables and bring back to a boil.
I add a little more garlic and ginger than my usual recipe to hide gaminess of chicken.
For making this soup, I need just chicken bones, really. If you have leftover bones from fried chicken or hot pot, they are good enough to make soup. In this case, use less garlic and ginger.
This is resultant soup after cooking in a pressure cooker for 90 minutes. If the gaminess of the chicken flavor bothers you, add more garlic.
This is the pork for enhancing the soup flavor. This pork is just for giving the umami to the soup, so use cheap cut.
This pork is for topping. I use a pork block in a net like this because it was on sale. Use any part of pork you like.
Add both pork and half of pork back fat to the soup and bring to a boil. Cooking time depends on the size of pork.
After cooking the pork, take it out of the soup. If the soup has reduced too much, add water.
Break down the cooked pork back fat into small pieces and put back to the soup with the pork for the soup. Put the rest of the pork back fat for topping.
Cook in a pressure cooker for 45 minutes. When the back fat for topping is tender, the soup is ready.
Marinate the pork for topping in the mixed seasoning base for the soup. This base has quite strong soy sauce taste.
After the marinating the pork for a while, take out the pork from the seasoning base. Transfer the seasoning base to a clean container.
This is the pork for making soup. After cooking, the pork doesn't have any flavour left. You can use this for making curry dish or soboro, maybe?
I normally use 120 ml of seasoning base for an individual bowl. Put 90 ml in the bottom of a bowl and use the rest 30 ml for drizzling on top. This is an estimate, so use to your liking.
I normally use 300 ml of soup for an individual bowl. You can obtain 1500 ml of soup with the ingredients above.
Start to cook the topping vegetable just before serving. Put the vegetables in the boiling soup to cook.
You need just one minute or so to cook noodles with this thickness. Finish all the preparation before cooking the noodles.
This is ready to serve! Add more toppings such as grated garlic if you like.
Story Behind this Recipe
Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily.
This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat. It cost more than my usual recipe (Recipe ID: 1370388), but takes less time to cook. If you want to use pork bones, refer to my usual recipe.