20min 4 ppl
Shio Ramen
117 minutes
4 people
Hardover 60 min or 12+ steps
117 min · 7 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 28g
Carbs 64g
Fats 16g
About this dish
A pale, delicate chicken broth seasoned simply with salt, sake and sesame oil so the clean stock speaks for itself. The lightest of the classic ramen styles.
Allergy Info
Gluten, Eggs, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingersliced15 g
- Garlic clovescrushed2
- Beansprouts80 g
- Lemonthinly sliced, to serve1
Meat & Poultry
- Chicken wings900 g
Dairy & Eggs
- Eggs4
Dried Goods
- Water2000 ml
- Dried kombu10 g
- Ramen noodles600 g
Spices & Seasonings
- Salt12 g
Oils & Condiments
- Sake20 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Fine-mesh sieve
Method
1
Place the chicken wings in a large stockpot, cover with cold water, bring to the boil and boil hard for 5 minutes, then drain and discard this first water.
Approx. 8 minutes
2
Return the wings to the clean pot with the measured fresh water, kombu, ginger and garlic, and bring to a simmer.
Approx. 4 minutes
3
Simmer gently, uncovered, for 75 minutes, skimming occasionally, until the broth is clear and fragrant.
Approx. 75 minutes
4
Strain the broth through a fine-mesh sieve and season with the salt, sake and sesame oil.
Approx. 5 minutes
5
Bring a small pan of water to the boil, lower in the eggs and cook for 7 minutes, then cool in iced water, peel and halve.
Approx. 12 minutes
6
Cook the ramen noodles in boiling water according to the packet instructions, then drain well.
Approx. 5 minutes
7
Divide the noodles between bowls, ladle over the hot broth, and top each with beansprouts, half an egg and a slice of lemon.
Approx. 8 minutes
