Shio Ramen

This Shio Ramen is packed with flavor and chewy noodles, all topped with menma, corn, mushrooms, braised pork and jammy ramen eggs!

Course Dinner

Cuisine Japanese

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 250kcal

Cover the shiitake mushrooms with boiling hot water and let sit for about 20 minutes, until softened.
While soaking, add the chicken stock, dashi, MSG, mirin, sake and salt to a large pot.
Squeeze the excess water from the mushrooms and slice (removing the stems). Set aside.
Add the mushroom liquid to the pot and bring it to a simmer. Simmer for 10 minutes.
Strain through a sieve or cheesecloth.
Place some noodles and corn in a bowl. Pour the broth over the top and top with mushrooms, pork (optional), nori sheets, green onions, ramen eggs and menma (below).

Combine all the ingredients in a saucepan and bring to a simmer.
Simmer, uncovered, for 15-20 minutes, or until all the liquid has evaporated.

If you’re adding ramen eggs and braised pork as toppings, I recommend making them in advance. The pork takes some time to make and the eggs need to marinate overnight.
If you’re planning for leftovers, be sure to store the noodles and broth separately. Otherwise, the noodles will soak up the broth.
Once you’ve soaked the mushrooms, be sure to squeeze out the excess moisture as they’ll be used as a topping for the ramen.
To get a clear and light broth, don't skip the step of straining the broth once it’s finished simmering.
Since ramen is salty, especially shio ramen, I recommend using a homemade or low sodium chicken broth so you have better control over the amount of salt in the ramen broth.