Shio Ramen 塩ラーメン

Method15 steps · about 15 min

1. 1

   Step 1: Combine the shio-tare batch ingredients—¼ cup dashi stock, two tablespoons sake, one tablespoon mirin and one tablespoon salt—in a saucepan over medium-high heat.

   Uses ¼ cup Dashi Stock (*1) · 2 tbsp Sake (*2) · 1 tbsp Mirin (*3) · 1 tbsp Salt

2. 2

   Step 2: Bring the tare to a boil to dissolve the salt, then turn off the heat and set aside. This makes more than needed; use only two tablespoons in this two-bowl soup and reserve the remainder separately.

   Uses Mixed dashi-sake-mirin-salt tare

3. 3

   Step 3: For the optional shiraga negi garnish, wash white scallion stalks and cut sections about two inches (five centimetres) long.

   Uses Shiraga Negi (*6 White part of green shallots) · Water as needed for garnish soaking and noodle cooking

4. 4

   Step 4: Score the side through to the centre.

   Uses Washed white scallion stalk sections for garnish

   
5. 5

   Step 5: Remove the core, using only the 2-3 outer layers of shallots.

   Uses White scallion stalk sections scored to the centre

6. 6

   Step 6: Lay them flat on a chopping board.

   Uses Two or three outer scallion layers with cores removed

7. 7

   Step 7: Slice very thinly, then soak in a small bowl of icy water for 10 minutes.

   Soak shiraga negi in icy water · 10 minUses Outer white scallion layers laid flat · Water as needed for garnish soaking and noodle cooking

   
8. 8

   Step 8: Boil 2½ cups of water with torigara soup (3 tsp) powder, crushed garlic (1), ginger (3 slices) slices and scallions.

   Uses 2½ cups water · 3 tsp Torigara Soup · 1 garlic clove · 3 slices ginger · 2 inches scallions

9. 9

   Step 9: Add the shio-tare (just 2 tbsp) when it boils and turn the heat off.

   Uses Boiling aromatic chicken broth · Two tablespoons prepared shio tare

10. 10

    Step 10: Strain the garlic, ginger and scallions, and pour the soup into 2 ramen bowls.

    Uses Shio-tare-seasoned aromatic broth

    
11. 11

    Step 11: Cook the two noodle portions in a separate pot of boiling water for about three minutes, or according to the package, until al dente.

    Cook noodles · 3 minUses 2 Portions Noodles (*3) · Water as needed for garnish soaking and noodle cooking

    
12. 12

    Step 12: When the noodles is cooked to al dente, drain the cooking water.

    Uses Cooked al-dente ramen noodles

13. 13

    Step 13: Add the noodles to the bowls of soup.

    Uses Drained cooked ramen noodles · Two bowls of strained hot shio broth

14. 14

    Step 14: Loosen and arrange the noodles evenly between the two bowls, ready for toppings.

    Uses Two assembled noodle-and-soup bowls

15. 15

    Step 15: Drain the optional shiraga negi thoroughly. Divide your selected ready toppings between the two bowls: cooked chicken ham (3 slices), the prepared ramen egg (1) cut in half, naruto fish-cake slices, drained shiraga negi, corn, menma (10 g) and optional nori. Serve immediately.

    Uses Two shio ramen bowls · Soaked optional shiraga negi garnish · 3 slices of Chicken Ham ( Tori Hamu) (*4) · 1 Ramen egg (*5) · 3 slices of Naruto fish cakes (*7) · 2 tbsp Corn kernel · 10 g Menma (*7 Bamboo shoots) · Nori, optional ramen garnish