Shio Ramen

Name: Shio Ramen
Yield: serves 4
Ingredients: 8 pea pods, trimmed; 1 tablespoon dried wakame; 1 cup hot water; 8 cups Ramen Chicken Stock (page 10); 1 1/2 cups Shio Base (page 11); 1/4 cup vegetable oil; 2 tablespoons minced garlic; 1/2 cup plus 2 tablespoons ground pork; 2 tablespoons hoisin sauce; 1 teaspoon tobanjan (Chinese chili paste); 1/2 cup sliced onion; 1/2 cup peeled and thinly sliced carrots (sliced on an angle); 8 shiitake mushrooms, stems removed and cut into 1/4-inch-thick slices; 1/2 green cabbage, cored and cut into bite-size pieces; 4 cups bean sprouts, rinsed well; 4 (7-ounce) pieces frozen ramen noodles; 1 tablespoon ground sesame seeds; 2 scallions, both white and green parts, thinly sliced on an angle; Dash of hot chili oil

December 9, 2011

Like Miso Ramen (page 19), Shio Ramen hails from the northern Japanese city of Sapporo, and is a perfect antidote to a frigid winter day. Shio means “salt” in Japanese, and indeed, the clear broth has an appealing sea-salt flavor. These noodles are a relatively late addition to the ramen lineup, but they’re now popular across Japan. This is the classic recipe, which is loaded with fresh vegetables.

Recipe notes

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