Ingredients
Broth:
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1 (2 1/2 pound) whole chicken, cut into pieces
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1 cup dried scallops
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1 cup dried anchovies
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¼ cup dried shrimp
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¼ cup bonito flakes
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1 (1 inch) piece ginger, thinly slices, divided
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1 (4 inch) piece dashi kombu (dried kelp)
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3 quarts water
Tare Sauce:
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1 cup soy sauce
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½ cup mirin
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½ cup sake
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8 green onions
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½ cup bonito flakes
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¼ cup white sugar
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8 cloves garlic, crushed
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1 (4 inch) piece dashi kombu (dried kelp)
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6 (3 ounce) packages cooked ramen noodles, or to taste
Directions
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Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
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Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
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Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.
Cook's Notes:
Substitute 3 pounds of chicken bones for the whole chicken if desired.
Add any toppings that you like, such as chashu (see my recipe), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.
Nutrition Facts (per serving)
| 686 | Calories |
| 40g | Fat |
| 31g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 686 | |
| % Daily Value * | |
| Total Fat 40g | 51% |
| Saturated Fat 11g | 53% |
| Cholesterol 188mg | 63% |
| Sodium 3531mg | 154% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 1g | 5% |
| Total Sugars 17g | |
| Protein 42g | 83% |
| Vitamin C 5mg | 6% |
| Calcium 66mg | 5% |
| Iron 3mg | 15% |
| Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
