Shio Ramen Soup
Homemade Shio Ramen Soup
I personally love any kind of Ramen, from Tonkotsu to Miso, but a simple Shio Ramen comes to mind when I want something light.
Kombu kelp is often used to make dashi stock, and it produces substantial umami and sweetness with a clear broth. It worked perfectly for today's light and elegant ramen soup.
Let’s make the easy and simple Shio Ramen Soup at home!
RECIPE
Servings: 2-3
Time: 70 min (+overnight the broth)
Ingredients:
6 cup water
1 lb ground chicken
ramen noodles (dried or frozen)
1/2 tsp salt
1/2 tbsp sesame oil
scallion
chashu pork (recipe is here)
boiled egg
My Kitchen Tools:
Instructions:
In a pot or bowl, combine water and Kombu kelp, allowing it to sit overnight.
Place the pot on medium heat on the stove and bring the liquid to a boil. Remove the Kombu before it starts boiling.
Add the ground chicken and simmer for an hour, without the need to remove any scum. (leave the umami!)
Using a strainer and a sheet of paper towel if necessary, drain the soup, separating the soup and chicken meat.
Heat a pot of water to boil the ramen noodles.
While the water is heating, chop the scallions and heat the sesame oil in a pan.
Cook the ramen noodles according to the package directions (thinner noodles are recommended).
In a serving bowl, add salt, the ramen soup, and cooked noodles.
Top with chopped scallions and pour the heated sesame oil over the scallions. Add chashu pork and boiled egg if desired.
What is Shio Ramen?
Shio ramen is a classic and beloved Japanese noodle dish renowned for its simplicity yet depth of flavor. "Shio" directly translates to "salt" in Japanese, and true to its name, shio ramen features a clear, light broth seasoned primarily with salt. While other types of ramen, such as miso or tonkotsu, boast bolder flavors, shio ramen emphasizes a delicate balance that allows the natural umami of the ingredients to shine through.
The broth of shio ramen typically starts with a clear chicken or pork base. It also layers flavors by simmering ingredients such as kombu (seaweed), like we did today, dried fish, vegetables, and occasionally small amounts of soy sauce.
