Shio Ramen

Ingredients

Shio-Tare

• ¼ cup Dashi Stock *1
• 2 tbsp Sake *2
• 1 tbsp Mirin *3
• 1 tbsp Salt

Ramen Soup

• 2½ cups water
• 3 tsp Torigara Soup
• 1 garlic clove
• 3 slices ginger
• 2 inches scallions
• 2 tbsp Shio-Tare

Noodles & Topping suggestions

• 2 Portions Noodles *3
• 3 slices of Chicken Ham
• 1 Ramen egg *5
• 3 slices of Naruto fish cakes *7
• Shiraga Negi *6 White part of green shallots
• 2 tbsp Corn kernel
• 10 g Menma *7 Bamboo shoots

Instructions

Making Shio – Tare

1. Combine all shio tare ingredients in a saucepan over mid-high heat.
2. Once it’s boiled , turn the heat off and set aside. *8

Shiraga Negi

1. Wash and cut the bottom 2 inches (5 cm) white stalks from a bunch of green shallots.
2. Score the side through to the centre.
3. Remove the core, using only the 2-3 outer layers of shallots.
4. Lay them flat on a chopping board.
5. Slice very thinly, then soak in a small bowl of icy water for 10 minutes.

Making Ramen Soup

1. Boil 2½ cups of water with torigara soup powder, crushed garlic, ginger slices and scallions.
2. Add the shio-tare (just 2 tbsp) when it boils and turn the heat off.
3. Strain the garlic, ginger and scallions, and pour the soup into 2 ramen bowls.

Cooking Noodles

1. Cook the noodles for 3 minutes to al dente.
2. When the noodles is cooked to al dente, drain the cooking water.
3. Add the noodles to the bowls of soup.
4. Drain the ramen noodles and place into the ramen soup.
5. Top with your choice of toppings. I used chicken ham, half boiled Egg, Shiraga Negi, and Corn.