How to make Shio ramen

Shio ramen, known for its delicate yet deeply flavorful broth, offers a lighter counterpoint to its richer tonkotsu and miso counterparts. Here are two distinct shio ramen recipes to indulge your taste buds:

Classic Tokyo-Style Shio Ramen:

This recipe captures the essence of traditional Tokyo-style shio ramen, focusing on a nuanced broth and vibrant toppings.

Ingredients:

• Broth:
  • 1 whole chicken, cut into pieces
  • 1 kombu (kelp) sheet
  • 10 dried shiitake mushrooms
  • 1/2 cup dried baby clams (optional)
  • 1 onion, halved
  • 2 carrots, peeled and roughly chopped
  • 1 scallion, white part only
  • 1 inch ginger, peeled and sliced
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 8 black peppercorns
  • Water
  • 1 tbsp salt (plus more to taste)
• Tare (Seasoning Sauce):
  • 1 cup chicken broth (reserved from cooking)
  • 1 cup dashi broth
  • 1/4 cup light soy sauce
  • 1/4 cup mirin
  • 1 tbsp sake
  • 1 tbsp white miso paste
  • 1 tsp kombu dashi powder (optional)
• Noodles:
  • 2 servings dried ramen noodles (thin style)
• Toppings (choose your favorites):
  • Chashu pork (thinly sliced braised pork belly)
  • Menma (marinated bamboo shoots)
  • Ajitama (soft-boiled, seasoned egg)
  • Wakame seaweed
  • Narutomaki (fish cake slices)
  • Nori (roasted seaweed)
  • Scallions (green parts)
  • Shichimi togarashi (seven-spice chili powder)

Instructions:

1. Make the Broth: Combine chicken, kombu, shiitake, clams (if using), onion, carrots, scallion white, ginger, garlic, bay leaf, peppercorns, and enough water to cover in a large pot. Bring to a boil, then reduce heat and simmer for 2-3 hours, skimming off any foam. Strain broth and reserve 1 cup for the tare. Season with salt to taste.
2. Make the Tare: Combine reserved broth, dashi, soy sauce, mirin, sake, miso, and kombu dashi powder (if using) in a saucepan. Heat gently until warmed through and flavors are combined.
3. Cook the Noodles: Cook ramen noodles according to package instructions.
4. Assemble the Ramen: Divide noodles among bowls. Add hot broth, then tare to desired flavor intensity. Top with your chosen toppings and sprinkle with shichimi togarashi, if desired.

Spicy Miso Shio Ramen:

This recipe adds a punch of umami and heat to the classic shio ramen, creating a complex and satisfying experience.

Ingredients:

• Broth:
  • Same ingredients as Classic recipe
• Tare (Seasoning Sauce):
  • 1 cup chicken broth (reserved from cooking)
  • 1 cup dashi broth
  • 1/4 cup light soy sauce
  • 1/4 cup mirin
  • 1 tbsp sake
  • 1 tbsp red miso paste
  • 1 tbsp white miso paste
  • 1 tbsp sambal oelek
  • 1 tsp kombu dashi powder (optional)
• Noodles:
  • 2 servings dried ramen noodles (thin style)
• Toppings (choose your favorites):
  • Ground pork (stir-fried with ginger and garlic)
  • Marinated mushrooms
  • Corn
  • Nori (roasted seaweed)
  • Green onions
  • Sesame seeds
  • Shichimi togarashi (seven-spice chili powder)

Instructions:

1. Make the Broth and Tare: Follow steps 1 and 2 of the Classic recipe, substituting red miso paste for half the white miso in the tare.
2. Cook the Noodles: Cook ramen noodles according to package instructions.
3. Assemble the Ramen: Divide noodles among bowls. Add hot broth, then tare to desired flavor intensity. Top with your chosen toppings and sprinkle with shichimi togarashi, if desired.

Tips:

• Use high-quality ingredients for the best flavor.
• Adjust the level of saltiness and spiciness to your preference.
• Feel free to customize the toppings with your favorite vegetables and proteins