Shio Ramen ver.2

What's in it

14 parts read from its 39 ingredient lines and its title.

Broth base

• Pork bone (tonkotsu) “1 pc Pre-boiled pork bone”
• Chicken “3 pc Chicken carcass”
• Seafood or dashi (kombu, bonito, niboshi) “35 g Dried shrimp”
• Vegetable or mushroom “2 pc Dried shiitake”

Tare and seasoning

• Soy sauce (shoyu) “100 ml Koikuchi shoyu”
• Mirin “100 ml Hon mirin”
• Vinegar “25 ml Apple vinegar”

Aroma oil

• Lard or back fat “150 g Pork lard”

Noodles

• Homemade noodles (kansui or baking soda) made in the recipe

Toppings

• Chashu “Chashu (from Step 4)”
• Pork (other cuts) “250 g Pre-boiled pork backbone”
• Shrimp or other seafood “35 g Dried scallops”
• Boiled or soft egg “1 pc Egg”
• Menma (bamboo shoots) “Menma”

Against the usual Shio

It has 3 of the 4 parts of the usual Shio ramen: chicken, chashu and menma (bamboo shoots). Not on it: scallion or negi.

Less usual for the style: pork bone (tonkotsu) (in 20% of Shio recipes), vinegar (in 20% of Shio recipes), pork (other cuts) (in 10% of Shio recipes) and shrimp or other seafood (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.