Clear Shio Ramen
A delicate salt-seasoned broth. Restaurant-style flavor made in your own kitchen.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 hr 20 min
- Serves
- 4
- Level
- Medium
Photo: cole yap / Pexels
A satisfying bowl of ramen is less about one secret and more about getting each small component right. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Taste as you go and adjust the seasoning to your liking.
Method
Bring the stock to a bare simmer with the ginger, garlic and a handful of dried shiitake; let it steep for 25 minutes and strain.
Make the shio tare: dissolve 1 tablespoon salt in 1/4 cup sake with a strip of kombu and a few drops of yuzu or lemon.
Poach the chicken breast or thighs in the simmering broth for 12 minutes, rest and slice thinly.
Prepare the toppings: slice the scallions.
Cook the noodles in a large pot of unsalted boiling water according to the package, usually 90 seconds to 2 minutes, then drain very well.
Put 2 to 3 tablespoons of tare in each warmed bowl, ladle in about 1 1/2 cups of hot broth and stir. Add the noodles and fold them once so they lie flat.
Top with chicken and scallions and serve immediately.
Chef's note
Warm your bowls with hot water; ramen cools fast.
From the Ramen counter
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