Shio Ramen
🛒 Ingredients
- Chicken and Pork Broth 400 g · 80 kcal
- Ramen Noodles (dry weight) 80 g · 280 kcal
- Chashu (braised pork belly) 60 g · 250 kcal
- Ajitama (marinated soft-boiled egg) 60 g · 80 kcal
- Menma (fermented bamboo shoots) 30 g · 10 kcal
- Narutomaki (fish cake) 10 g · 15 kcal
- Green Onions (chopped) 10 g · 3 kcal
- Nori (dried seaweed sheet) 1 g · 3 kcal
👨🍳 Instructions
- Prepare the chicken and pork broth by simmering bones, aromatics, kombu, and katsuobushi for several hours until a clear, rich broth is achieved. Strain and season lightly with salt.
- Prepare chashu by braising pork belly in a mixture of soy sauce, mirin, sake, sugar, and ginger until very tender; let it cool and slice thinly.
- Boil fresh ramen noodles according to package instructions until al dente, then drain well.
- Prepare the shio tare (salt seasoning): mix salt, a small amount of dashi or broth, mirin, and sake; heat gently until salt dissolves.
- To assemble, add shio tare to a bowl, then ladle in hot broth and stir. Add the drained noodles.
- Top generously with chashu slices, ajitama, menma, narutomaki, chopped green onions, and a sheet of nori. Serve immediately.
