Shio ramen

Instructions

1. Rinse the chicken bones under cold water, then blanch them for 5 minutes in a large pot of boiling water. Drain and rinse again to remove impurities.
2. Return the bones to 2 liters of cold water with the halved onion, leeks and peeled ginger. Bring gently to a boil, then lower the heat and barely simmer for 1 h 30, skimming often.
3. Strain the broth through a fine sieve. Add the crushed garlic and let reduce over low heat for 15 minutes to concentrate the flavor.
4. Boil the eggs for 6 minutes, cool them under cold water, peel and halve them. Set aside in a little diluted soy sauce.
5. In a small saucepan, warm the mirin, soy sauce and salt, then add them to the strained broth. Taste and adjust: the shio should be salty but fragrant.
6. Cook the noodles according to the package in plenty of boiling water, then drain well.
7. Divide the noodles among four hot bowls and pour the scalding broth over them.
8. Garnish with the bamboo shoots, halved eggs, sliced spring onions and chives, then add a drizzle of sesame oil. Place a sheet of nori on the edge of the bowl and serve right away.