From my kitchen in Japan
Shio ramen shows how much the seasoning in the bowl changes the character of a simple ramen soup. It is a useful recipe for understanding the basic structure of home ramen.
Ingredients
- Ramen noodles1 serving
- Chinese chicken soup stock1 tbsp
- Hondashi1 tsp
- Salt1 tsp
- Lard1 tsp
- Water300 ml
- Boiled egg / green onionAs desired
How to make it
- Put the chicken soup stock, Hondashi, salt and lard in a ramen bowl.
- Pour in 300 ml hot water and stir.
- Boil the noodles, drain well and add them to the soup. Add toppings and serve.
Troubleshooting
Soup tastes too light
Likely cause: Too much water or too little seasoning.
What to do: Add a small amount of salt or stock and taste again.
Soup tastes too strong
Likely cause: Too much seasoning.
What to do: Add hot water gradually.
Ingredients for shio ramen
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This recipe already uses Hondashi. If you are outside Japan, this is the exact product link I recommend starting from.
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Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro