Shio Ramen

Overview

1. Yields: 2 servings
2. Prep time: 20 minutes
3. Cook time: 5-7 minutes

Ingredients

For the broth

• 1 gallon chicken broth
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon dried kombu
• 1 tablespoon dried shiitake mushrooms
• 1 teaspoon minced ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the ramen

• 2 servings ramen noodles
• 1 soft-boiled egg
• 1/4 cup thinly sliced green onions
• 1/4 cup seaweed (nori), cut into strips
• 1/4 cup marinated bamboo shoots
• 1/4 cup menma (fermented bamboo shoots)

Instructions

1. Make the broth: In a large pot, combine the chicken broth, soy sauce, mirin, kombu, shiitake mushrooms, ginger, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove the kombu and shiitake mushrooms.
2. Cook noodles: Cook the ramen noodles according to package directions. Drain and set aside.
3. Assemble ramen: Divide the cooked noodles between two bowls. Top with the soft-boiled egg, green onions, seaweed, bamboo shoots, and menma.
4. Ladle broth: Ladle the hot broth over the noodles and toppings.
5. Serve: Serve immediately and enjoy!

Tips

• For a richer broth, use a combination of chicken and pork bones.
• You can adjust the saltiness of the broth to your taste by adding more or less soy sauce.
• Experiment with different toppings to create your own unique shio ramen.
• Serve with a side of gyoza or fried rice for a complete meal.