📝 About This Recipe
Inspired by the serene mountain regions of Japan, Miyanaka Ramen is a masterclass in balance, featuring a crystal-clear 'Chintan' broth infused with the essence of sea salt and dried scallops. This dish celebrates the purity of ingredients, pairing springy hand-massaged noodles with tender sous-vide style chashu and a delicate hint of yuzu. It is a soul-warming bowl that offers a sophisticated alternative to heavier tonkotsu styles, emphasizing clean flavors and aromatic depth.
🥗 Ingredients
The Golden Broth
- 1 kg Whole Chicken Carcass (cleaned and rinsed thoroughly)
- 3 liters Water (filtered preferred)
- 4-5 pieces Dried Scallops (Hotate) (rehydrated in warm water)
- 1 large square Kombu (Dried Kelp) (wiped with a damp cloth)
- 2 inch piece Ginger (smashed)
- 1 stalk Leek (green parts only)
Shio Tare (Seasoning Base)
- 2 tablespoons Sea Salt (high quality like Maldon or Okinawan)
- 2 tablespoons Mirin (hon-mirin preferred)
- 1 tablespoon Sake (dry cooking sake)
Noodles and Toppings
- 4 portions Fresh Ramen Noodles (thin or medium-wavy style)
- 8 slices Pork Belly Chashu (pre-cooked and lightly torched)
- 2 pieces Ajitsuke Tamago (Marinated Egg) (soft-boiled and halved)
- 1/2 cup Menma (Bamboo Shoots) (seasoned)
- 3 stalks Green Onions (finely sliced)
- 1 teaspoon Yuzu Kosho or Lemon Zest (for a bright citrus finish)
👨🍳 Instructions
-
1
Blanch the chicken carcass in boiling water for 5 minutes to remove impurities. Drain and rinse the bones under cold running water, scrubbing away any dark bits.
-
2
In a large clean pot, combine the blanched chicken, 3 liters of water, ginger, and leek greens. Bring to a very gentle simmer; do not let it boil vigorously, as this clouds the broth.
-
3
Skim any foam that rises to the surface for the first 30 minutes. Add the rehydrated scallops and their soaking liquid to the pot.
-
4
Simmer the broth uncovered for 3 hours. About 30 minutes before finishing, add the kombu square. Remove the kombu after 20 minutes to prevent bitterness.
-
5
While the broth simmers, prepare the Shio Tare. In a small saucepan, combine the salt, mirin, and sake. Heat gently until the salt is fully dissolved, then set aside.
-
6
Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, golden liquid. Keep it hot but not boiling.
-
7
Prepare your toppings: slice the chashu, halve the marinated eggs, and chop the green onions. If the chashu is cold, lightly sear it in a pan or with a kitchen torch.
-
8
Bring a separate large pot of unsalted water to a rolling boil for the noodles.
-
9
Warm your serving bowls by filling them with hot tap water for a minute, then discard the water and wipe dry.
-
10
Add 1.5 to 2 tablespoons of the Shio Tare to the bottom of each warmed bowl.
-
11
Cook the ramen noodles according to package instructions (usually 1-2 minutes). Drain them very well, shaking off all excess water.
-
12
Pour approximately 350ml of the hot broth into each bowl over the tare. Stir gently to combine.
-
13
Fold the noodles into the broth neatly. Arrange the chashu, half an egg, menma, and green onions on top.
-
14
Finish with a tiny dollop of yuzu kosho or a pinch of fresh zest in the center for the signature Miyanaka aroma.
💡 Chef's Tips
Never let the broth reach a rolling boil; a 'smiling' simmer (tiny bubbles) ensures the clarity essential for Shio ramen. Use high-quality sea salt rather than table salt; the mineral content significantly alters the complexity of the soup. If you can't find dried scallops, substitute with a teaspoon of fish sauce or a few dried shrimp to maintain the umami depth. Hand-massage (temomi) your noodles before boiling by scrunching them in your hands to create curls that hold the broth better. Always serve immediately; ramen noodles continue to cook in the hot broth and can become mushy within minutes.
🍽️ Serving Suggestions
Pair with a glass of chilled Junmai Ginjo sake to complement the delicate seafood notes of the broth. Serve with a side of crisp, pan-fried pork gyoza for a classic 'Ramen-ya' experience. A small plate of pickled daikon (takuan) provides a refreshing crunch between sips of soup. For an extra layer of flavor, drizzle a few drops of toasted sesame oil or scallion oil over the surface just before eating.