Clear Japanese Shio Ramen (Salt Ramen)
A masterclass in clarity, this Shio Ramen features a delicate salt-based broth infused with kombu and fresh garlic, topped with a mountain of crisp green onions.
Shio salt ramen is the oldest and perhaps most challenging style of ramen to perfect as its transparency leaves no room for error. This version known as Envious Salt Ramen for its pure golden hue relies on a clean kombu base and the aromatic bloom of fresh garlic to create a deep savory profile without the heaviness of pork bones.
Ingredients
- 500 ml water
- 1 piece dried kombu
- 2 tsp salt
- 1 tbsp chicken soup powder
- 1 tbsp mirin
- 1 pinch MSG
- 1 clove garlic
- 1 serving ramen noodles
- to taste chopped green onions
Instructions
- 1Season the ramen broth
Add one spoonful of yellow chicken soup powder to the pot of water along with salt, mirin, and a pinch of MSG. Stir the mixture well to ensure the powder and other seasonings are completely dissolved, creating a flavorful and clear soup base for the ramen.
Tip: Add the seasonings while the water is hot to help the chicken powder and salt dissolve quickly and evenly. - 2Grate fresh garlic
Prepare the base of your serving bowl by grating a fresh clove of garlic directly into it. Using a fine plastic grater ensures the garlic is pulverized into a paste, which will instantly release its pungent aroma when the hot broth is added.
Tip: Grating garlic fresh instead of using pre-minced versions provides a much sharper and more authentic flavor to the clear broth. - 3Combine broth and garlic
Carefully pour the hot, seasoned clear broth from the pot into the serving bowl over the freshly grated garlic. The high temperature of the liquid will slightly bloom the garlic, infusing the entire soup with a deep savory aroma.
Tip: Pour the broth slowly and steadily to allow the garlic to distribute evenly through the liquid. - 4Boil the ramen noodles
Drop the bundle of raw yellow ramen noodles into a pot of vigorously boiling water. Stir them gently with chopsticks to ensure they do not clump together and cook them until they reach a perfectly firm chewy texture.
Tip: Ensure the water is at a rolling boil before adding the noodles to prevent them from becoming soggy. - 5Drain the noodles
Once the noodles are finished cooking, lift them out using a metal mesh strainer. Shake the strainer firmly several times to drain off all excess cooking water, ensuring the broth remains pure and undiluted.
Tip: Shake the noodles vigorously; removing all the starchy cooking water is key to maintaining the clarity of the salt broth. - 6Add the ramen noodles
Transfer the freshly boiled and well-drained ramen noodles into the prepared serving bowl of hot salt broth. Use your chopsticks to gently lift and loosen the noodles, ensuring they are evenly distributed and fully submerged in the clear soup to absorb the flavors.
Tip: Be sure to shake the noodles well in the strainer before adding them to the bowl; any excess cooking water will dilute the delicate seasoning of your clear salt broth.
