Shio Ramen
Serves 2
30 mins prep
30 mins cook
60 mins total
Shio ramen has a clear soup base made with chicken broth and a salt-based tare, offering a lighter flavor compared to other ramen types. This recipe substitutes traditional pork chashu with tofu chashu and uses store-bought chicken broth, allowing you to prepare a delicious bowl in just 30 minutes.
0 servings
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1 : To make the salt flavoring tare, combine hot water, Hondashi, salt, sake, mirin, and light soy sauce in a saucepan. Bring it to a boil and set it aside. 2 : For 2 servings, cut about 1/4 of a block firm tofu into thin slices. Pat dry with paper towels. 3 : Add oil to the skillet and fry the tofu until both sides are brown. If needed, drizzle some marinade sauce to deepen the flavor. 4 : Add 8 oz of ramen noodles to a pot of boiling water, and cook for 3 minutes or according to the package instructions. 5 : To assemble, add 2 - 4 tbsp of tare to a bowl and 1 cup of unsalted hot chicken broth. Depending on how salty you like the broth, taste it and add more or less tare if needed. 6 : Add the cooked ramen noodles and top with tofu chashu, wood ear mushrooms, scallion curls, and ramen egg. Customize with your favorite toppings and enjoy!
