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Shio Ramen (塩ラーメン) – Salt Broth with Miso Chicken
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
Shio Ramen (塩ラーメン) – Salt Broth with Miso Chicken
Laura Chen
4
50 minutes
60 minutes
660
Japanese
Main dish
Shio ramen is the Japanese ramen style with a clear, salt-seasoned broth. You steep chicken broth with kombu and bonito flakes and top it with miso-marinated chicken, a soft egg, leafy greens and nori. The miso adds a strong, lightly sweet note to the pale soup.
Ingredients
For the miso chicken:
- 4 chicken breast fillets (about 150 g each)
- 3 tbsp miso paste (fermented soybean paste, white or red)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp mirin (sweet rice wine for cooking)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
For the shio ramen broth:
- 1.5 l chicken broth
- 2 pieces kombu (dried kelp, about 10 cm each)
- 30 g bonito flakes (katsuobushi, dried fish)
- 2 tsp sea salt or Japanese shio salt, to taste
For the ramen:
- 360 g dried ramen noodles (or 4 × 130 g fresh)
- 4 eggs
- 4 scallions, cut into thin rings
- 200 g spinach or 2 bok choy
- 2 nori sheets (roasted seaweed), cut into strips
- menma (pickled bamboo shoots), pickled ginger and sesame seeds, to taste
Instructions
Prepare the miso chicken:
- Make the marinade: Whisk the miso, sake, mirin, soy sauce, sugar, sesame oil, garlic and ginger in a bowl into a smooth marinade.
- Marinate the chicken: Put the chicken breast fillets in the marinade and turn them until they are coated all over. Let them sit covered in the refrigerator for at least 20 minutes.
- Cook the chicken: Wipe off the excess marinade. Fry the fillets in a pan over medium heat for 3 minutes per side until golden brown. Reduce to low heat, put a lid on and cook for another 8 to 10 minutes, until they are no longer pink inside. Let them rest for 5 minutes and cut them into slices.
Prepare the shio ramen broth:
- Start the broth: Heat the chicken broth in a large pot until small bubbles rise at the edge. Add the kombu and let it steep over low heat for 20 minutes without letting the broth boil.
- Finish the broth: Take out the kombu, add the bonito flakes and bring the broth to a boil once. After 1 minute, take the pot off the heat, let everything steep for 5 minutes and pour the broth through a fine sieve. Season it with salt.
Assemble the ramen:
- Cook the eggs, vegetables and noodles: Cook the eggs for 6 minutes 30 seconds, cool them in cold water, peel and halve them. Cook the noodles according to the package directions in a separate pot. Blanch the spinach or bok choy for 1 minute in the noodle water. Drain everything and let the noodles drain well.
- Assemble the ramen: Divide the noodles between four preheated bowls and pour the hot broth over them. Top with the miso chicken, egg halves, leafy greens, scallions and nori, and add menma, ginger and sesame to taste.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes