Try this Ramen Chicken Stock recipe, or contribute your own.
Suggest a better descriptionCombine water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.
Add the carrots, celery, negi, cabbage, garlic, ginger, kombu, and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.
Strain the stock well through a fine-mesh sieve.
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Serving Size: 1 Serving (6313g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 387 | ||
Calories from Fat: 11 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 395mg | 14 % | |
Potassium 1450mg | 38 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 14.4g | 57 % | |
Sugars, other 44.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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