Dr. Stone Millet Ramen

Below is a PRACTICAL recipe for Dr. Stone's Ramen
Yield: 4 servings

Baked Baking Soda (sodium carbonate)
- 1/2 cup (90 g) baking soda
1. Bake at 350F for 30 minutes, mixing every 10 minutes
2. Remove from heat after 30 minutes, or until weight has decreased to 60g

Ramen
- 3/4 tsp 3g Baked Baking Soda (sodium carbonate)
- 1/3 cup (75 ml) water
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cup (203g) bread flour
- 2 tablespoon spinach powder

1. In a small bowl mix baked baking soda & water. Once combined mix in egg and salt
2. In a big bowl whisk together bread flour & spinach powder, then add liquids from step 1
3. Bring ingredients together, knead until smooth, around 10 m, rest for an hour, flatten with a rolling pin, use a knife to cut into noodles
4. Boil the noodles for 4 min, or until al dente or to your preference

Chicken Broth
- 1 whole Cornish hen
- 3 green onions
- 1/2 small onion
- 5 garlic cloves
- 3 Shitake mushrooms
- 1 inch knob ginger
- 1/2 teaspoon dashi powder
- 1 large carrot, peeled and halved
- 5 L water
- salt, pepper

1. Bring to boil over medium-high heat. Lower heat to medium-low & simmer for an hour, skimming & stirring occasionally
2. Strain the broth & remove the meat from the bones of the chicken. Save the meat for your ramen or make fried rice, though it is not required for the final look of the ramen
3. Save some Chicken Bones for the Meat Stick


Meat Stick (makes 4)
- 1/4 lb (226 g) ground beef
- Salt, pepper, garlic powder
- 1 tablespoon cornstarch
- Chicken Bone from Chicken Broth
- 1 tablespoon oil
1. In a small bowl combine ground beef with salt, pepper, & garlic powder, cornstarch
2. Shape the meat stick, compress ground beef onto chicken bones
3. Place in the refrigerator for 15 min to set
4. Heat a frying pan on medium heat, once hot add oil & panfry the meat stick until all sides are browned, around 3-4 min per side

Assembly
Chicken Broth
Ramen
Meat Stick
Ham
Menma
Green onions, sliced thin