This Shio Ramen is packed with flavor and chewy noodles, all topped with menma, corn, mushrooms, braised pork and jammy ramen eggs!
Servings 6 servings
Ramen Toppings (all optional but recommended):
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.
Serving: 1cup | Calories: 250kcal | Carbohydrates: 34g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2837mg | Potassium: 406mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg