Classic Gluten-free chicken shoyu ramen

 

Biceps Rissoto

Follow along as we create this mouth-watering, classic ramen that’s perfect for any gluten-free diet.

First, learn how to prepare that golden chicken broth – it’s liquid gold! While your broth is simmering, we’ll get the toppings and essentials ready, including our signature chicken chashu.

I am diving into the art of making the perfect chicken broth for your gluten-free ramen. I'd like you to follow along for a step-by-step guide to creating a rich, flavorful base that elevates your ramen game to the next level.

Step 1: Clean the Chicken Bones
You can start by thoroughly cleaning your chicken carcass and bones. This step is crucial to ensure a clear and pure broth. Add salt to the bones and soak them in water for 30 minutes. This process helps to draw out any impurities and blood, resulting in a cleaner broth.

Step 2: Prepare the Aromatics
Once your bones are ready, could you place them in a large pot? Add essential aromatics like garlic and ginger to infuse the broth with deep, savory flavors. These ingredients not only enhance the taste but also add a comforting aroma to the broth.

Step 3: Skim the Lye
As the broth simmers, you’ll notice a layer of foam, known as lye, forming on the surface. Carefully remove the dark-colored lye while leaving the white lye, which contains umami-rich compounds. This step ensures your broth remains clear and packed with flavor.

Step 4: Strain the Broth
After simmering the broth for a few hours, strain it to achieve a crystal-clear, golden liquid. This process removes any remaining impurities, giving you a pristine and visually appealing broth.

Step 5: The Foundation of Ramen
Remember, there are five key components to a perfect bowl of ramen: tare (seasoning), aroma oil, broth, noodles, and toppings. Today, you’ve mastered the foundation – the broth. This golden elixir ties all the other elements together, creating a harmonious, delicious bowl of ramen.

I will also show you how to render chicken fat from the skin —a secret weapon for that authentic flavor. Next, we mix 3 tablespoons of kaeshi soy sauce with chashu umami and 1 tablespoon of glorious chicken fat. Add your broth to the bowl and mix well—the soup must be fresh! Aim for an average sodium ratio of 1.4% for the perfect balance.

Finish up with scallion, chicken chashu, and nori seaweed. Classic shoyu ramen, gluten-free and absolutely delicious!

Ready to try this at home? Grab your GF Ramen Lab noodles and join the fun! Tag us in your creations and use GF Ramen Lab for a chance to be featured.

Have a GF day!

Kion Coffee
 
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