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Chicken Ramen

Pork free. [Photograph: Yvonne Ruperti]

Notes: Kombu is edible kelp used in Japanese cooking. It can be found dried and packaged in your local Asian market.

I found that bringing the stock to an initial boil, straining, and then boiling again eliminated the need to skim impurities from the stock as it simmered, but this may be omitted and you can start with the chicken parts and the vegetables in step 1. There wasn't an obvious difference in color or flavor.

You need to simmer for at least six hours (eight is preferred) to achieve a stock with the fullest body. The bones will easily break apart when the stock is ready.

For the chicken bouillon cubes, it's only suggested if a more "in your face" chicken flavor is desired (see related story). I personally suggest simply salting the stock (around 1/4 teaspoon salt per cup stock) to let the natural chicken flavor shine, but if a more "chicken-y" experience is what you're after, you can try seasoning with 1/8 teaspoon of bouillon per cup stock.

This recipe is for a rich, full-bodied broth. If a lighter flavor is preferred, add hot water to the resulting stock. Wasabi paste will add heat.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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