How to Make Shio Ramen at Home (Light & Flavorful)

By Sudachi · 150 min

Ingredients

Instructions

1. Pour 2000 ml water into a pot, add 10 g kombu and 15 g dried scallops, and soak for 30 minutes.
2. Meanwhile, cut 50 g leek into large pieces, slice 20 g ginger, and lightly crack 2 garlic cloves.
3. After soaking, heat over medium. Add 200 g ground chicken and bring to a gentle simmer. When small bubbles appear at 82-90°C (180-194°F), remove the kombu and scallops.
4. Add the leek, ginger and garlic. Reduce to low and simmer uncovered for 30 minutes, skimming foam occasionally and without stirring.
5. For the flavoured oil, heat 3 tbsp lard with 3 tbsp finely diced leek white and 2 finely diced garlic cloves on low, removing from the heat as soon as they turn golden without browning.
6. For the tare, simmer 4 tbsp sake, 2 tbsp dry white wine, 1 tbsp mirin and 2 tsp salt for 2 minutes after the salt dissolves, then take off the heat and stir in 1 tsp usukuchi soy sauce. Set aside.
7. After simmering, scoop out the chicken and aromatics with a mesh spoon. Turn off the heat, add 15 g bonito flakes and steep for 2 minutes.
8. Strain the broth through a fine strainer lined with two layers of kitchen paper without pressing. Measure the liquid and top up with hot water to 350 ml per portion (1400 ml for 4 portions).
9. Boil 4 portions of ramen noodles per package instructions until al dente.
10. Divide tare, broth and noodles between bowls, drizzle with the oil and golden aromatics, and top with chopped green onions, soft-boiled eggs, menma, yuzu zest and deli meat.

Summarized from Sudachi's video. Watch it for the details.

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GarlicEggGingerScallionLeekKombuBonito flakeGround chicken