It is completely No MSG if made from soup. You can control your own calories and oil. You can eat healthy and delicious ramen.
Healthy shio ramen(salt flavoured ramen) recipes
Salt ramen is very difficult to make. The restaurant uses a large amount of carefully selected ingredients to create a special broth, and then puts in a lot of hidden flavors and techniques.
However, you can also make delicious shio ramen at home. And you have complete control over making it healthy.
Today I'm sharing with you an easy, delicious, yet healthy salt ramen that's MSG-FREE!
Please be careful not to burn yourself when making or eating.
Low calorie and No MSG healthy ramen.
This delicious soup is good for the body and is seasoned only with the flavor of the ingredients and salt.
Gas stove cooking
Healthy shio ramen
Material/ Serves 2
Noodles for Ramen
2
Minced chicken breast meat
250g
konbu
30g
Salt
2tbsp
Lard
1tbsp
Water
600ml
Finely chopped spring onion
Any amount you like
recommend
Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu Yamada Bussan 2.5oz (70g)
Dashi Kombu Dried Seaweed Kelp RISHIRI KOMBU Hokkaido Konbu Yamada Bussan 2.5oz (70g)
Emerald Cove Pacific Kombu Dried Seaweed, Silver Grade, 1.76 Ounce Bag
Try cracking the kelp open a bit and eating it. The flavor will fill your mouth with deliciousness.
This time, we will use commercial ramen noodles. Please cook according to the instructions for the noodles you use.
Step1. Make the soup.
1. Break up the kelp and put it in a pot with 600 ml of water and keep it in the refrigerator for 12 hours. The flavor of the kelp will slowly dissolve in the water during that 12 hours.
2. Put the kelp broth made in 1. into the pot. Do not put the kelp.
3. Add minced chicken meat to the pot and stir well.
4. Put the kelp into the pot. Count the number of kelp you put in the pot and keep it in mind.
5. Put the pot on the fire.
6. Heat over low heat, stirring with a spatula so that the Minced chicken breast meat and kelp do not burn at the bottom of the pot.
7. When the temperature reaches 60℃, remove the kelp from the pot. Take out all the sheets you put in. (When the temperature exceeds 60℃, the kelp will release unwanted flavors, so remove the kelp.)
8. Keep warm over low heat, stirring with a spatula, until the temperature reaches 90℃. When the temperature exceeds 90°C, unwanted flavor will come out of the minced meat, so turn off the heat.
9. When the temperature reaches 90℃, turn off the heat and strain the soup through a colander and kitchen paper.
10. Put 1tbsp salt in a bowl and add 300ml of broth.
Step2. Boil noodles.
Step3. Add noodles.
After the noodles are cooked, drain the noodles in a colander and add them to the soup.
Finish
Put the leeks in the center and slowly pour the hot lard towards the leeks. Imagine frying the leeks in the lard. This will infuse the leeks' aroma and sweetness into the broth.
No further toppings are added to give the soup a healthy taste. However, it is very tasty as it is. It tastes good for your body.
When to eat
If it is not salty enough, add more salt.
Please do not throw away the minced chicken meat after removing the soup, but use it for cooking.
Leftover minced chicken meat was used to make patties to be spread on bread.
Minced Chicken Meat Patties
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