Shio Ramen
Ingredients
Shio-Tare
-
¼
cup
Dashi Stock
-
2
tbsp
Sake
-
1
tbsp
Mirin
-
1
tbsp
Salt
Ramen Soup
-
2½
cups
water
-
3
tsp
Torigara Soup
-
1
clove
garlic
-
3
slices
ginger
-
2
inches
scallions
-
2
tbsp
Shio-Tare
Noodles & Toppings
-
2
portions
Noodles
-
3
slices
Chicken Ham
-
1
piece
Ramen egg
-
3
slices
Naruto fish cakes
-
2
tbsp
Corn kernels
-
10
g
Menma
-
to taste
Shiraga Negi (white part of green shallots)
Instructions
- Combine all shio tare ingredients in a saucepan over medium-high heat, boil, then set aside.
- Prepare Shiraga Negi by washing and cutting the green shallots, scoring them, slicing thinly, and soaking in icy water for 10 minutes.
- Boil water with torigara soup powder, garlic, ginger, and scallions. Add shio-tare and strain the mixture.
- Pour the soup into serving bowls.
- Cook the noodles for 3 minutes until al dente, then drain and add to the soup.
- Top with chicken ham, ramen egg, Shiraga Negi, and corn.
Nutrition Facts (estimated)
Servings
2
Calories
341
Total fat
6g
Total carbohydrates
52g
Total protein
16g
Sodium
1211mg
Cholesterol
93mg
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