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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw meat to avoid cross-contamination from bacteria.
Blanch 200g pork ribs and 200g chicken carcass in hot water, remove them, and wash away blood clots in cold water.
local_fire_departmenthigh heatWatch out
Pork ribs and chicken carcass must be thoroughly blanched and washed, otherwise blood will make the broth cloudy and fishy.
Put cleaned pork ribs and chicken carcass into a slow cooker, add 0.5 carrot, 1 onion, water, and dried anchovies in a bag. Simmer for 4 hours, remove vegetables with a colander, and continue simmering for another 4 hours.
local_fire_departmentlow heatWatch out
Vegetables must be removed after 4 hours, otherwise they will make the broth sour and cloudy.
Place 2 chicken thighs in a pan, sprinkle with a pinch of salt, pan-fry both sides over medium heat until fully cooked.
local_fire_departmentmedium heatWatch out
Do not flip chicken thighs too early
wait until golden and set to prevent skin from sticking and tearing
Add 1 tbsp of soy sauce into a large bowl, then pour in the prepared broth and mix well.
Watch out
Balance the ratio of soy sauce and broth
too little broth is too salty, too much lacks soy flavor
Cook ramen noodles in salted hot water for 80 seconds. Shake off all water when removing, place in the broth bowl, garnish with 4 tbsp scallions, and top with 2 cooked chicken thighs, 2 soft-boiled eggs, and 2 nori sheets.
local_fire_departmenthigh heatWatch out
Shake off all water from noodles, otherwise residual water will dilute the carefully made broth.
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