Shio Ramen (Salt Flavored Ramen – 塩ラーメン)
Inspired by the traditional Hakodate ramen, this shio ramen recipe is simple and takes less than 30 minutes to make!
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Soup
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
- 4oz cabbage, chopped into bite size pieces
- 12oz fresh ramen noodles
- 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 tablespoons sea salt
- 4 cups boiling water
- 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.
You can make the broth ahead of time and keep it refrigerated for up to 1 week.
Keywords: main, noodle soup