Shio Ramen鹽味拉麵
A classic Japanese ramen featuring a clear, savory salt-based broth, often made with chicken or pork bones, served with springy ramen noodles, tender chashu pork, a soft-boiled egg, menma (fermented bamboo shoots), and nori seaweed.
01Ingredients
- 600ml chicken broth
- 200ml dashi (or water + 1/2 tsp dashi powder)
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 200g ramen noodles (fresh or dried)
- 100g sliced chashu pork (pre-cooked)
- 2 soft-boiled eggs (ramen eggs/ajitsuke tamago)
- 2 sheets nori seaweed
- 30g menma (fermented bamboo shoots)
- 2 tbsp chopped green onions
Nutrition (per serving)638kcal
- Protein28.5g
- Carbs72g
- Fat21.5g
Fiber 2.5 gSodium 1450 mg
02Steps
- In a saucepan, combine chicken broth and dashi. Bring to a simmer over medium heat.
- Add sake, mirin, salt, white pepper, and sesame oil to the simmering broth. Stir well and keep warm over low heat.
- In a separate large pot, bring plenty of water to a rolling boil. Add ramen noodles and cook according to package instructions until al dente.
- Drain the cooked ramen noodles well and divide them between two serving bowls.
- Ladle the hot seasoned broth over the noodles in each bowl.
- Arrange sliced chashu pork, soft-boiled eggs (halved), nori seaweed, menma, and chopped green onions on top of the ramen in each bowl. Serve immediately.
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