Shio Ramen 塩ラーメン
Shio ramen is made pork chashu and a miso egg. It is simple to make and only requires a several ingredients! So delicious!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup Dashi Stock (*1)
- 2 tbsp Sake (*2)
- 1 tbsp Mirin (*3)
- 1 tbsp Salt
- 2½ cups water
- 3 tsp Torigara Soup
- 1 garlic clove
- 3 slices ginger
- 2 inches scallions
- 2 tbsp Shio-Tare
- 2 Portions Noodles (*3)
- 3 slices of Chicken Ham ( Tori Hamu) (*4)
- 1 Ramen egg (*5)
- 3 slices of Naruto fish cakes (*7)
- Shiraga Negi (*6 White part of green shallots)
- 2 tbsp Corn kernel
- 10 g Menma (*7 Bamboo shoots)
Instructions
- 1
Making Shio - Tare
- 2
Combine all shio tare ingredients in a saucepan over mid-high heat.
- 3
Once it’s boiled , turn the heat off and set aside. *8
- 4
Shiraga Negi
- 5
Wash and cut the bottom 2 inches (5 cm) white stalks from a bunch of green shallots.
- 6
Score the side through to the centre.
- 7
Remove the core, using only the 2-3 outer layers of shallots.
- 8
Lay them flat on a chopping board.
- 9
Slice very thinly, then soak in a small bowl of icy water for 10 minutes.
- 10
Making Ramen Soup
- 11
Boil 2½ cups of water with torigara soup powder, crushed garlic, ginger slices and scallions.
- 12
Add the shio-tare (just 2 tbsp) when it boils and turn the heat off.
- 13
Strain the garlic, ginger and scallions, and pour the soup into 2 ramen bowls.
- 14
Cooking Noodles
- 15
Cook the noodles for 3 minutes to al dente.
- 16
When the noodles is cooked to al dente, drain the cooking water.
- 17
Add the noodles to the bowls of soup.
- 18
Top with your choice of toppings. I used chicken ham, half boiled Egg, Shiraga Negi, and Corn.