Shio Ramen

A crystal-clear broth with golden highlights, breathing sea and poultry notes. The pork belly melts under the pressure of chopsticks, contrasting with the springy noodles.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1513
• Protein: 74 g
• Carbs: 89 g
• Fat: 93 g

Ingredients

• 1 kg Chicken carcass (for stock) ( crushed )
• 3 L Mineral water
• 400 g Pork belly ( thickly sliced )
• 500 g ramen noodles
• 4 piece Egg ( soft-boiled )
• 40 g Gray sea salt
• 100 ml Sake or rice alcohol
• 50 ml mirin
• 10 g kombu seaweed
• 15 g bonito flakes
• 4 piece Scallion or chives ( minced )
• 3 piece Garlic ( crushed )
• 1 piece Onion ( halved )
• 30 g Fresh ginger ( sliced )

Instructions

1. Blanch the carcasses

   Submerge the chicken carcasses in cold water and bring to a boil. As soon as the gray foam rises, discard the water and rinse the bones with clean water to remove any coagulated blood. This is the key to a crystal-clear broth.

2. Start the broth

   Put the clean bones back in the pot with the mineral water, the halved onion, the crushed garlic, and the sliced ginger. Simmer without ever boiling for 3 hours. Regularly skim off the fat that rises to the surface.

3. Prepare the Shio Tare

   In a small saucepan, heat the sake, mirin, and grey sea salt. Add the kombu. Heat gently to dissolve the salt without boiling, then remove from heat and add the bonito flakes. Let infuse for 10 minutes, then strain.

4. Cook the garnish

   Poach the pork belly in part of the broth with a splash of soy sauce until tender. Cook the eggs for 6 minutes in boiling water for a runny yolk, then peel them.

5. Final assembly

   Cook the ramen noodles al dente. In each bowl, pour 3 tablespoons of tare, top with the hot broth. Add the noodles, pork slices, halved egg, and sliced scallions.

Chef's tips

• Never let the broth reach a rolling boil, or it will become cloudy.
• The tare is very salty, this is normal as it seasons the entire bowl of soup.
• Cool the eggs immediately in ice water to stop the cooking process.

Storage

Store broth and tare separately in the fridge for up to 3 days. Only cook noodles right before serving.