Home-made Shio Ramen
One of the three basic ramen flavourings, Shio Ramen is made with a salty flavour base that is packed with umami. You will need to soak some ingredients overnight, but the process of making the flavouring base is quite simple. Also see Home-made Ramen Broth Recipe which includes how to make Shōyu Ramen and Home-made Miso Ramen.Prep Time and Cook Time includes time to make the Salt Flavouring Base and a Shio Ramen.Total Time does not include the time to soak kelp and dried scallops in water overnight, nor time to make ramen broth.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80-100g/2.8-3.5oz fresh egg noodles ((note 1))
- 400ml/13.5oz Home-made Ramen Broth ((boiling hot, note 2))
- 2 tbsp Salt Flavouring Base
- 250ml/8.5oz water
- 5g/0.2oz konbu ((dried kelp))
- 10g/0.35oz dried scallops ((note 3))
- 5g/0.2oz bonito flakes
- 20g/0.7oz salt
- 50ml/1.7oz sake
- 25ml/0.8oz mirin
- 5ml/0.2oz light soy sauce ((note 4))
- 2 slices Yakibuta (Braised Pork)
- 1 boiled egg cut in half
- A handful of beansprouts (, blanched)
- 3 tbsp sweet corn kernels ((fresh corn - boiled, canned or frozen - defrosted))
- 2 tbsp finely chopped shallots/scallions
Instructions
- 1
Soak konbu and scallops in 250ml/8.5oz water overnight.
- 2
Transfer the water with konbu and scallops to a saucepan. Heat over medium heat and bring it to a boil.
- 3
Remove the konbu, reduce heat to low to gently simmer and cook the scallops until the water reduces to half.
- 4
Add bonito flakes and simmer for 2 minutes.
- 5
Turn the heat off and strain through a sieve. Transfer the liquid to a saucepan.
- 6
Add the remaining ingredients of Salt Flavouring Base to the pan and cook over low heat.
- 7
Once the salt is diluted, turn the heat off.
- 8
Place Salt Flavouring Base in a serving bowl.
- 9
Boil water in a saucepan and cook noodles as per the instructions (note 1) and drain well.
- 10
Add Ramen Broth keeping about 50ml/1.7oz aside, and taste test. Adjust the saltiness with remaining Ramen Broth.
- 11
Add the noodles. Place Yakibuta slices, beansprouts, 2 halved eggs, and sweet corn, topped with chopped shallots.