Make Shio Ramen Yourself – a Simple Recipe

Make Shio Ramen yourself: Dashi broth

Shio means salt in Japanese. The light soup consists of the typical Japanese ramen broth Dashi, a clear chicken broth, and is mainly seasoned with salt. Shio ramen consists of a simple chicken broth, dashi broth, tare, and toppings.

• Ingredients for the dashi broth: Seven grams of kombu seaweed or dried kelp seaweed, seven grams of two to three shiitake mushrooms, and 30 grams of katsuobushi or bonito flakes. Bonito is a dried Japanese fish.
• Step 1: For the dashi broth, mix the kombu seaweed and shiitake mushrooms with a liter of water. Then store the mixture in your refrigerator for eight to 24 hours.
• Step 2: Then bring the dashi stock to a boil in a small saucepan. Then turn the heat down to a minimum.
• Add katsuobushi and let it steep for about three minutes.

Another key ingredient: the tare

The tare adds flavor to the soup and is an important part of Shio Ramen Soup.

• This is what you need for the tare: 2 glasses of water, 70 grams of salt, 25 grams of dried kombu seaweed, and 25 grams of shiitake mushrooms
• Step 1: Mix water, kombu, and shiitake in a saucepan and let sit for 10 hours.
• Step 2: Mix in the salt and bring to a boil. Once the paste is boiling, turn off the heat.
• Step 3: Wait for the paste to cool and then store it in your fridge.

The preparation of Shio Ramen

Making Shio Ramen yourself is a bit time-consuming. But the delicious salty taste of Japanese soup is worth the effort.

• For four servings you will need: The dashi stock, 1.8 liters of chicken stock, ramen noodles, and tare
• Place the chicken broth and dashi in a saucepan and bring the mixture to a boil, just briefly. Then turn down the heat, otherwise, the broth can quickly become cloudy.
• How to serve: First add two tablespoons, about 30 milliliters, of tare to your bowl and only then add a glass and a half, or 350 milliliters, of broth to your bowl. Only then are pasta and toppings added.

The toppings for Shio Ramen

When it comes to toppings, you have a whole range of foods to choose from.

• Chashu is finely sliced slices of fatty and boiled pork. Chashu is served with almost every ramen.
• Negi is finely chopped leeks or green onions. Negi is a standard topping for all types of ramen.
• Tamago is either an egg that is added to soup, hard or soft boiled, raw or marinated.
• Menma is preserved bamboo shoots that give the dish a juicy taste.
• Moyashi is raw or cooked bean sprouts that taste slightly sweet.
• Seaweed is also a base topping of many ramens.
• Corn with butter is an ingredient in many ramen soups.