Name: Shio Ramen with Chicken Chashu
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For the Cold Brew Dashi (for vegan/vegetarian, see the Vegetarian Ramen Broth section):; 12½ cups water; ⅔ oz kombu (roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece); ⅔ oz dried shiitake (5–10 g per piece; my 4 pieces are ⅔ oz, 20 g); ⅔ oz iriko/niboshi (boiled and dried anchovies); For the Ramen Broth (for vegan/vegetarian, see the Vegetarian Ramen Broth section):; 12 cups Cold Brew Dashi (see above); 1½ lbs ground chicken; 1 knob ginger; 1 Tokyo negi (naga negi; long green onion) (separated; for the broth, use some of the dark green tops and the Y-shaped section where the leaves meet the stalk; substitute with several green onions); ⅔ oz katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same amount in weight or 2 packed cups); For the Chicken Chashu (skip for vegan/vegetarian):; 1 boneless, skin-on chicken breast (you can get bone-in chicken breast and ask the butcher to remove the bone or remove it yourself; use 2 chicken breasts, 4 cups water, and 40 g salt if you want to use the large center cut or attractive slices); 2 cups water; 2 Tbsp Diamond Crystal kosher salt (20 g); freshly ground black pepper; For the Aroma Oil:; 1 chicken skin (from 1 chicken breast; skip for vegan/vegetarian); some dark green tops of the Tokyo negi; light green leaves of the Tokyo negi; 1 clove garlic; ¼ cup neutral oil; For the Shio Tare:; ½ cup Cold Brew Dashi (for vegan/vegetarian, use vegetable stock); ½ cup sake; 2 Tbsp mirin; 2 tsp soy sauce; ¼ tsp fish sauce (optional; skip for vegan/vegetarian); ¼ cup Diamond Crystal kosher salt (40 g); ⅙ oz katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same weight measurement or ½ cup)

Ingredients

(Servings: 4)

12½ cups water

⅔ oz kombu (roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece)

⅔ oz dried shiitake (5–10 g per piece; my 4 pieces are ⅔ oz, 20 g)

⅔ oz iriko/niboshi (boiled and dried anchovies)

12 cups Cold Brew Dashi (see above)

1½ lbs ground chicken

1 knob ginger

1 Tokyo negi (naga negi; long green onion) (separated; for the broth, use some of the dark green tops and the Y-shaped section where the leaves meet the stalk; substitute with several green onions)

⅔ oz katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same amount in weight or 2 packed cups)

1 boneless, skin-on chicken breast (you can get bone-in chicken breast and ask the butcher to remove the bone or remove it yourself; use 2 chicken breasts, 4 cups water, and 40 g salt if you want to use the large center cut or attractive slices)

2 cups water

2 Tbsp Diamond Crystal kosher salt (20 g)

freshly ground black pepper

1 chicken skin (from 1 chicken breast; skip for vegan/vegetarian)

some dark green tops of the Tokyo negi

light green leaves of the Tokyo negi

1 clove garlic

¼ cup neutral oil

½ cup Cold Brew Dashi (for vegan/vegetarian, use vegetable stock)

½ cup sake

2 Tbsp mirin

2 tsp soy sauce

¼ tsp fish sauce (optional; skip for vegan/vegetarian)

¼ cup Diamond Crystal kosher salt (40 g)

⅙ oz katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same weight measurement or ½ cup)

4 servings fresh ramen noodles (1¼–1½ lbs, 566–680 g fresh noodles; 13 oz, 360 g dry ramen noodles; for gluten-free, useGF ramen noodles)

outer layers of the Tokyo negi‘s white stalk (to make shiraga negi (white scallion topping); use the remaining inner core for the Aroma Oil)

1 green onion/scallion

4 Ramen Eggs (Ajitsuke Tamago) (skip for vegan)

1 Chicken Chashu (for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu)

¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)

1 Tbsp toasted sesame oil

2 tsp grated ginger

2 cloves garlic (minced)

4 cups vegetable stock/broth

4 cups water

½ oz kombu (dried kelp) (roughly 6 x 6 inches, 15 x 15 cm per ½ oz or 15 g)

1 oz dried shiitake mushrooms (my 6 pieces are 1 oz, 30 g)

Shio Ramen with Chicken Chashu

Ingredients

For The Cold Brew Dashi (for Vegan/vegetarian, See The Vegetarian Ramen Broth Section)

For The Ramen Broth (for Vegan/vegetarian, See The Vegetarian Ramen Broth Section)

For The Chicken Chashu (skip For Vegan/vegetarian)

For The Aroma Oil

For The Shio Tare

For The Noodles And Toppings

For The Vegetarian Ramen Broth (optional)

Steps

Nutrition Facts

Comments

Shio Ramen with Chicken Chashu

Ingredients

For The Cold Brew Dashi (for Vegan/vegetarian, See The Vegetarian Ramen Broth Section)

For The Ramen Broth (for Vegan/vegetarian, See The Vegetarian Ramen Broth Section)

For The Chicken Chashu (skip For Vegan/vegetarian)

For The Aroma Oil

For The Shio Tare

For The Noodles And Toppings

For The Vegetarian Ramen Broth (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts