Build Your Own Perfect Bowl – Authentic Chintan (Clear Broth) Ramen – Highly Customizable Japanese Ramen

Instructions

1. 1

   For the Broth, Option A: Blanch the chicken in boiling water for 2–3 minutes. Drain and rinse thoroughly. In a large stockpot, add the blanched chicken, onion, leek, garlic, ginger, shiitake mushrooms, and 1.9 litres (8 cups) of water. Bring to a gentle boil, then immediately lower to a gentle simmer. Partially cover the pot, leaving 2.5–5 cm (1–2 inches) open to reduce slowly without losing too much water. Simmer for 2.5 to 3 hours. At the 2-hour mark, add kombu (do not boil after adding). After 15–20 minutes, remove the kombu. Strain the broth through a fine mesh sieve. Skim excess fat if desired for a cleaner flavour. Broth Yield Goal: End up with approximately 1.4 litres (6 cups) of broth.

2. 2

   For the Broth, Option B: Soak the dried shiitakes in 480 ml (2 cups) of warm water for 30 minutes. Strain the soaking liquid through a fine mesh sieve and reserve it. In a large pot, add the soaked, sliced shiitake mushrooms, reserved soaking liquid, onion (or leek), garlic, ginger, scallions, corn cob (optional but excellent), dried chilli, soy sauce, sugar or mirin, and the remaining 960 ml (4 cups) of filtered water. Bring to a very gentle simmer (not a boil) and simmer uncovered for 45–60 minutes. Add kombu in the last 15–20 minutes of cooking. Do not let it boil. Strain the broth through a fine mesh sieve.

3. 3

   For the Tare, Option A: Combine all ingredients in a small saucepan. Simmer gently for 2–3 minutes to mellow the garlic and dissolve the sugar. Cool and store in an airtight container.

4. 4

   For the Tare, Option B: In a small pan, sauté the miso in neutral oil over medium-low heat until fragrant (approximately 1 minute). Watch closely, as it can burn quickly. Add the garlic and Doubanjiang, and stir for 30 seconds. Stir in the soy sauce, mirin, and sesame oil. Warm through gently and store in an airtight container.

5. 5

   For the Aromatic Oil, Option A: Heat the oil in a small saucepan until shimmering. Pour the hot oil over the green onion, garlic, and ginger in a heatproof bowl. Stir and let sit for 5–10 minutes.

6. 6

   For the Aromatic Oil, Option B: Warm the oil gently with chilli flakes. Turn off the heat once fragrant. Stir in the sesame oil. Let cool.

7. 7

   Prepare the Toppings (choose a few):

   - Soft-Boiled Egg: Boil for 6.5 minutes and chill in ice water. Optional: marinate in a 1:1 mixture of soy sauce and mirin for a few hours. - Blanched Greens: Spinach, bok choy, or choy sum (usually for under 1 minute depending on the greens). - Corn Kernels: Sauté briefly in butter for sweetness. - Tofu Cubes: Cut into 1.3–2 cm (0.5–0.75 inch) cubes. Too-thin tofu crisps too much. Bake at 200°C (400°F) for 20–22 minutes, flipping once. Optional: broil for 1–2 minutes. - Seared Shiitake Mushrooms: Sear for 2–3 minutes per side in neutral oil until golden. - Radish Flowers / Scallions / Seaweed: Add visual contrast and brightness. - Nori: Thinly sliced.

8. 8

   For the Noodles: Boil only when the bowls are nearly assembled. Dry alkaline noodles cook quickly: usually 2–2.5 minutes. Test early and drain immediately. Do not rinse. Add to the bowls right away. Optionally: dip briefly in hot broth to coat before serving.

9. 9

   Final Assembly (Per Bowl): Add 15–19 ml (1–1.25 tbsp) of tare to the bowl. Add 360 ml (1.5 cups) of broth. Add 1 bundle (100–120 g) of noodles. Drizzle 2.5–5 ml (0.5–1 tsp) of aromatic oil. Top with the egg, corn, tofu, mushrooms, radish, greens, and nori. Assemble quickly so the noodles stay springy. Place toppings with intention. Drizzle the oil last. Optional: Add 5 ml (1 tsp) of butter mixed with 2.5 ml (0.5 tsp) of miso paste dropped on top (it melts slowly into the soup).