shio ramen
Shio in Japan means clear broth with a appealing sea salt flavor
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yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For shio ramen
- SHIO BASE
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1piece kombu wiped with damp cloth
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1 cjapanese white soy sauce
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4 cwater
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1 1/2 cbonito flakes
- SHIO RAMEN
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8 cchicken stock
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2 cshio base
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4 Tbspoil divided
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4 clovegarlic minced
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1/2 lbground pork
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2 Tbsphoisin sauce
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1/2 tspjapanese 7 spice
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1 smonions sliced
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1/2 cshredded carrots
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8 ozshiitake mushrooms stemmed and sliced
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1/2head savoy cabbage sliced
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1 cbean sprouts
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2 pkgramen noodles without the spice packet
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3scallions sliced
How To Make shio ramen
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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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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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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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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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5Add the bean sprouts and stir. Keep on low. Cook the Ramen noodles according to package directions. Drain
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6Place the noodles in a bowl. Ladle the broth over the noodles and top with scallions
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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