shio ramen
Shio in Japan means clear broth with a appealing sea salt flavor
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- SHIO BASE
- 1 piece kombu wiped with damp cloth
- 1 cup japanese white soy sauce
- 4 cups water
- 1 1/2 cups bonito flakes
- SHIO RAMEN
- 8 cups chicken stock
- 2 cups shio base
- 4 tablespoons oil divided
- 4 cloves garlic minced
- 1/2 pound ground pork
- 2 tablespoons hoisin sauce
- 1/2 teaspoon japanese 7 spice
- 1 small onions sliced
- 1/2 cup shredded carrots
- 8 ounces shiitake mushrooms stemmed and sliced
- 1/2 head savoy cabbage sliced
- 1 cup bean sprouts
- 2 packages ramen noodles without the spice packet
- 3 scallions sliced
How To Make shio ramen
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Step 1To make the Shio base. Place the water in a large pot. Add the Zombu, White Soy sauce, and bonito flakes. Bring to a boil then reduce heat to a simmer and simmer 10 minutes. Strain through a fine mesh strainer lined with cheesecloth. Discard the solids.
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Step 2For the ramen. Place the chicken stock and Shio base in a large pot. Bring just to a boil and reduce to low to keep warm
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Step 3Add 2 tbsp of oil to a wok or skillet. Add the garlic and saute 30 seconds. Add the pork and cook until no longer pink, Add the Hoisin and the Japanese 7 spice. Remove from pan and place in the shio broth.
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Step 4Add the other 2 tbsp of oil to the pan and add the onions, mushroom, carrots, and cabbage. Cook for 3 minutes. Add into the shio broth.
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Step 5Add the bean sprouts and stir. Keep on low. Cook the Ramen noodles according to package directions. Drain
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Step 6Place the noodles in a bowl. Ladle the broth over the noodles and top with scallions
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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