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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. In a saucepan, combine chicken broth and dashi. Bring to a simmer over medium heat.
2. Add sake, mirin, salt, white pepper, and sesame oil to the simmering broth. Stir well and keep warm over low heat.
3. 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.
4. Drain the cooked ramen noodles well and divide them between two serving bowls.
5. Ladle the hot seasoned broth over the noodles in each bowl.
6. 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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