Japanese cuisine · Soups & Stews

Shio Ramen

Clear salt ramen in a light chicken-kombu broth with bamboo shoots, pink-swirled narutomaki and a soft-set egg.

Ingredients · for 4 servings

• 1.5 l strong chicken broth
• 1 piece kombu (10 cm)
• 10 g bonito flakes (katsuobushi)
• 2 tsp coarse sea salt
• 2 tbsp sake
• 1 tbsp sesame oil
• 400 g ramen noodles
• 150 g bamboo shoots (jarred)
• 100 g narutomaki (or substitute kamaboko)
• 4 eggs
• 4 spring onions
• 1 sheet nori

Instructions

1. Soak the kombu in the cold chicken broth for 20 min., then heat slowly and remove just before it boils, so the broth doesn't turn bitter.
2. Add the bonito flakes, remove the pot from the heat, let steep for 3 min. and pour the broth through a fine sieve — it should stay golden and clear.
3. Boil the eggs for 6.5 min., shock in ice water, peel and halve; slice the narutomaki thinly, cut the spring onions into thin rings and the nori sheet into four strips.
4. Season the clear broth with sea salt, sake and sesame oil and let the drained bamboo shoots simmer in it for 3 min.
5. Cook the ramen noodles in plenty of boiling water 1 min. shorter than the package instructions, until very al dente, and drain well.
6. Place the noodles into four warmed bowls, fill up with the hot broth and bamboo shoots, and top with narutomaki, egg, spring onions and nori strips.