さっぱり絶品♪ 塩ラーメンの基本レシピ・作り方！おすすめの具材も
Shio ramenOriginal in Japanese
Uli · macaro-ni.jp · 2019 · 1
Against 492 ramen recipes
Shio ramen, with 2 of the 4 usual parts; not on it: chashu and menma (bamboo shoots).
What's in it
7 parts read from its 8 ingredient lines and its title.
- Broth base
- Chicken “鶏ガラスープの素 大さじ1杯”
- Tare and seasoning
- Mirin “みりん 小さじ1杯”
- Aroma oil
- Sesame oil “ごま油 小さじ1杯”
- Noodles
- Ramen noodles, kind not stated “中華麺 1袋(120g)”
- Toppings
- Boiled or soft egg “お好みの具材（ゆで卵、鶏ハム、小口ねぎなど） 適量”
- Scallion or negi “お好みの具材（ゆで卵、鶏ハム、小口ねぎなど） 適量”
- Ham “お好みの具材（ゆで卵、鶏ハム、小口ねぎなど） 適量”
Against the usual Shio
It has 2 of the 4 parts of the usual Shio ramen: chicken and scallion or negi. Not on it: chashu and menma (bamboo shoots).
Less usual for the style: ham (in 20% of Shio recipes).
A clear broth seasoned with a salt tare, usually chicken, pork or seafood, with thin noodles and light toppings: chashu, menma and scallion.
Ingredients as published (8)
- 中華麺 1袋(120g)
- 鶏ガラスープの素 大さじ1杯
- みりん 小さじ1杯
- かつおぶし ひとつかみ（10～15g）
- にんにく（すりおろし） 1/2～1片分
- 水 400cc
- ごま油 小さじ1杯
- お好みの具材（ゆで卵、鶏ハム、小口ねぎなど） 適量
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