Shio Ramen
A light, salt-based ramen with tender chashu pork, a soft-boiled egg, and classic toppings in a clear, savory broth.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
comfortingsatisfyingJapaneseporkeggchewy noodlestender porksoft egg
Ingredients
- 2 servings ramen noodles
- 4 slices chashu pork
- 2 whole soft-boiled eggs
- 2 stalks green onions
- 4 slices kamaboko (fish cake)
- 2 sheets nori (dried seaweed)
- 4 cups chicken broth
- 2 teaspoons salt
Instructions
- 1
Bring chicken broth to a simmer in a pot over medium heat. Stir in salt until dissolved, then keep warm.
- 2
Cook ramen noodles according to package directions until just tender. Drain and divide between two bowls.
- 3
Ladle the hot broth over the noodles, filling each bowl about three-quarters full.
- 4
Top each bowl with 2 slices of chashu, 1 halved soft-boiled egg, 2 slices of kamaboko, and 1 sheet of nori.
- 5
Thinly slice green onions and scatter over the top. Serve immediately while hot.
Tools you’ll need
- pot
- colander
- bowls
- knife
- cutting board
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