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Shio Ramen with Mushrooms, Soy Egg and Nori
More recipes: Japanese Recipes · Ramen Recipes · All Asian Recipes
4 Std 30 Mintotal
2servings
–kcal
Japanese
CuisineShio Ramen with Mushrooms, Soy Egg and Nori
Laura Chen
2
240 Minuten
30 Minuten
Japanese
Main Course
Shio ramen with mushrooms, soy egg and nori is a take on the classic Japanese noodle soup, with a clear, salty broth and a mix of umami-rich toppings. Shio means salt in Japanese and names the style of broth: clear, yet deep in flavor, so it carries the other ingredients without masking them. Earthy mushrooms meet the rich, almost creamy yolk of a soft-cooked soy egg and the crisp, briny nori sheet.
Shio ramen takes care, above all with the broth at its center. Cooks traditionally make a good shio broth from chicken bones, vegetables and sometimes fish products, which gives a clear but fragrant base. Mushrooms such as shiitake or enoki add another layer of umami that sits well with the light saltiness of the broth. The soy egg, also called ajitama, is the other key part of the bowl: you soft-cook an egg and then marinate it in a mix of soy sauce and sugar, which gives it its distinct flavor and silky texture.
Shio ramen takes care, above all with the broth at its center. Cooks traditionally make a good shio broth from chicken bones, vegetables and sometimes fish products, which gives a clear but fragrant base. Mushrooms such as shiitake or enoki add another layer of umami that sits well with the light saltiness of the broth. The soy egg, also called ajitama, is the other key part of the bowl: you soft-cook an egg and then marinate it in a mix of soy sauce and sugar, which gives it its distinct flavor and silky texture.
Ingredients
- 2 servings ramen noodles
- 4 cups chicken broth
- 1–2 tsp salt, to taste
- 1 tbsp mirin
- 1 tbsp sake
- 200 g mixed mushrooms (such as shiitake, enoki, button mushrooms), cleaned and sliced
- 2 soy eggs (ajitama), halved
- 2 nori sheets, halved
- Scallions, thinly sliced, for garnish
- Optional: sesame oil, grated ginger, garlic
For the soy eggs (ajitama):
- 4 eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp mirin
- 1 tbsp sugar
Instructions
Make the soy eggs:
- Soft-boil the eggs for 6-7 minutes, plunge them into cold water and peel. Marinate them in a mix of soy sauce, water, mirin and sugar for at least 3 hours, or overnight.
Make the broth:
- Bring the chicken broth to a boil in a large pot. Add the salt, mirin and sake and let it simmer over low heat so the flavors come together.
Cook the mushrooms:
- Add the mushrooms to the broth and cook until tender.
Cook the noodles:
- Bring water to a boil in a separate pot and cook the ramen noodles according to the package directions. Drain and divide between two bowls.
Assemble the ramen:
- Pour the hot broth and mushrooms over the noodles. Add a halved soy egg and half a nori sheet to each bowl. Garnish with scallions and, if you like, a few drops of sesame oil.
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More recipes: Japanese Recipes · Ramen Recipes · All Asian Recipes