Easy and delicious! Shio Ramen
Easy and delicious!Shio Ramen
4.5
(18 reviews)Time
Here’s an easy shio ramen recipe you can make at home! Use fresh store-bought ramen noodles, and make the soup easily with common seasonings. The chicken ham simmered along with the soup turns out moist and tender. It’s simple and delicious, and because it’s homemade, you can also enjoy topping it with vegetables like bean sprouts or cabbage however you like. For a light shio ramen like this, try adding a little yuzu kosho partway through for a nice change of flavor.
Calories
460kcal
Carbs
64.9g
Fat
5.6g
Protein
31.2g
Net Carbs
61.6g
Sodium
1847.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- fresh ramen noodles2 balls
- skinless chicken breast150 g
- Japanese long green onion (naganegi)10 cm (30 g)
- mizuna30 g
☆ Chicken seasoning
- salt¼ teaspoon
- sugar¼ teaspoon
★ Soup
- water700 ml
- sake1 tablespoon
- salt⅔ teaspoon
- black peppera pinch
- chicken stock powder1 teaspoon
- Japanese long green onion (naganegi), green part10 cm
- ginger, thinly sliced2 slices
○ Toppings
- ramen egg1
- ito togarashi (thin red chili threads)a pinch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Sprinkle the chicken with the seasonings marked ☆ and rub them over the surface. Wrap in plastic wrap and let rest for about 10 minutes.
2
Trim off the root end of the mizuna and cut into 1 ½-inch (4 cm) lengths. Cut the naganegi in half crosswise, make a lengthwise slit, and remove the core. Shred lengthwise into thin strips. Soak in water for about 5 minutes, then drain thoroughly to make shiraga negi (finely shredded white part of the green onion).
Note:
Set aside the green onion core.
3
Put the ingredients marked ★, the green onion core from step 2, and the chicken into a pot and bring to a boil over moderately high heat. Skim off any scum, reduce the heat to very low, cover, and simmer for about 10 minutes until the chicken is cooked through. Turn off the heat and remove the green onion, ginger, and green onion core; the remaining liquid is your soup. Take out the chicken, cover with plastic wrap, and let cool slightly. Slice into bite-sized pieces about 1/8 to 3/16 inch (3 to 5 mm) thick.
4
Bring water to a boil in another pot. Add the Chinese noodles, loosening them as you put them in. Boil according to the package directions, then drain well. Divide the noodles and soup between serving bowls, then top evenly with the chicken, mizuna, shiraga negi, soft-boiled egg, and red chili threads.
