Description
Inspired by the traditional Hakodate ramen, this shio ramen recipe is simple and takes less than 30 minutes to make!
Ingredients
Scale
- 4oz cabbage, chopped into bite size pieces
- 12oz fresh ramen noodles
Ramen broth
- 1 1/2 tablespoon sesame oil
- 2 tablespoons ginger, peeled and minced
- 2 garlic cloves, minced
- 1 scallion, white parts only, finely chopped
- 1 teaspoon dashi powder
- 2 teaspoons mirin
- 1 tablespoon sake
- 2/3 teaspoon sea salt
- 4 cups boiling water
Toppings
- 2 scallions, finely chopped
- 2 soy sauce eggs
- Nori sheets
- Menma (seasoned bamboo shoots)
- Shichimi togarashi
Instructions
- In a small pot over medium heat, add sesame oil, ginger, garlic, and scallions, and cook for 1 minute.
- Turn the heat to low and stir in dashi powder, mirin, sake, and sea salt. Cook for 1 minute and add the water. Stir, cover and keep the heat going on low.
- Fill a medium size pot with water and 1 tablespoon salt and bring to a boil.
- When the water is boiling, add the cabbage and blanch for 5 minutes. Drain and set aside.
- Bring a pot of water to boil and cook the ramen noodles according to the directions on the package (about 2 minutes for fresh noodles). Drain the noodles and divide them among two bowls.
- Check that the broth if very hot and pour it over the ramen noodles.
- Top with cabbage, scallions, and other toppings and serve immediately.
Notes
You can make the broth ahead of time and keep it refrigerated for up to 1 week.
Nutrition
- Serving Size: 1 bowl
- Calories: 468
- Sugar: 7.1g
- Sodium: 944.4mg
- Fat: 11.7g
- Saturated Fat: 1.7g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 73.7g
- Fiber: 4.3g
- Protein: 12.4g
- Cholesterol: 0mg
