Start from chicken bone broth or fish bone broth as foundational broth for a pale bowl. No second long bone simmer; this pass is salt, aroma, and balance.
Ingredients
- 2.5–3 L chicken bone broth or fish bone broth
- Shio tare: sea salt, a touch of sugar
- optionalMSG
- optionalDashi powder
- optional1 leek (white only), bruised for 10–15 minutes in hot broth, then removed
Method
- Heat the bone broth gently; do not hard boil if you want to stay chintan-clear.
- Steep leek or a dashi sachet briefly in hot broth, then strain.
- Clarify if needed (rest and ladle, or fine mesh).
- Build each bowl with shio tare first, then hot soup, and taste for balance.
- Top with light oils (scallion, lemon zest) so aroma stays clean.