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How to Make a Rich and Flavorful Chicken Broth for Homemade Ramen
Ingredients
  • 6 to 6 ½ pounds chicken wings
  • 4 medium carrots (about 8 ounces), cut into ½-inch pieces
  • 3 small bunches scallions (about 12 to 18), bottoms trimmed
  • 10 cups water, divided
  • 1 head garlic, bottom trimmed, cut in half horizontally, skin left on
  • 1 (2-inch) piece of ginger, peeled and cut into ¼-inch-thick slices
  • 20 dried shiitake mushrooms (about 2 ounces)
  • 1 (6-inch) sheet dried kombu
  • ¼ cup tamari or soy sauce
  •  
  • Equipment
  • Measuring cups and spoons
  • Sharp knife
  • Stovetop-safe roasting pan or large stovetop-safe casserole dish
  • Stockpot
  • Wooden spoon
  • Strainer or slotted spoon (for skimming)
  • Fine-mesh strainer
  • Large bowl
Steps
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