Craving a comforting and flavorful ramen experience without the complicated techniques? This Simple Shio Tare Ramen recipe delivers authentic Japanese taste with minimal fuss. Forget long broths and endless ingredient lists; this recipe focuses on achieving a clean, savory, and subtly sweet shio (salt) broth that's both satisfying and surprisingly easy to make. We'll use readily available ingredients to create a deeply flavorful broth, perfectly cooked noodles, and a selection of delicious toppings. This recipe is perfect for a quick weeknight meal or a satisfying weekend treat.
Forget complicated ramen recipes; this streamlined approach allows you to enjoy the delightful experience of homemade ramen without the hours of prep. From mastering the basic shio tare to perfectly cooking the noodles and selecting your favorite toppings, this recipe simplifies the process, allowing you to focus on the joy of creating and savoring your delicious bowl. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Small pot
- Big pot
- Measuring cups and spoons
- Strainer
- Bowl
Ingredients
- Chicken fat
- Green onions
- Garlic
- Ginger
- Water: 450ml
- Sea salt (Hakata salt recommended)
- Midori (or light soy sauce): 25ml (1 tbsp + 2 tsp)
- Caster sugar: 5g
- Usukuchi shoyu (light soy sauce): 25ml (1 tbsp + 2 tsp)
- Rice vinegar: 7.5ml (1.5 tsp)
- MSG: 0.5 tsp
- Ramen noodles
- Chopped green onions
Step-by-Step Instructions
Step 1. Prepare the Shio Tare
- Render chicken fat from chicken skin with green onions, garlic, and ginger. Cool and store.
- In a small pot, bring 450ml of water to a simmer. Add salt and stir until dissolved.
- Add midori (or light soy sauce), caster sugar, usukuchi shoyu (light soy sauce), rice vinegar, and MSG to the simmering water. Stir well.
- Let the shio tare (seasoning) cool and refrigerate.
Step 2. Season the Bowl
- Preheat your bowl with boiling water. Empty the hot water and add 36ml (2 tbsp + 1 tsp + 1ml) of the cooled shio tare to the bowl.
- Add 1 tbsp of chicken oil and chopped green onions to the bowl. Swirl to combine.
Step 3. Cook and Add Noodles
- Add 400ml of boiling water to the bowl.
- Cook your ramen noodles according to package instructions and strain well.
- Add the cooked noodles to the bowl.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Hakata salt is recommended for its umami components.
- If you can't find Midori, use light soy sauce. It's often mistranslated.
- Don't skip the MSG, as it adds umami to compensate for the lack of broth.
- This recipe is great for testing different noodle recipes, as it allows the noodle's flavor to shine through.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken broth with vegetable broth?
Yes! Vegetable broth works well, but for a richer flavor, consider adding a tablespoon of soy sauce or mirin.
2. What kind of noodles should I use for this recipe?
Fresh ramen noodles are ideal, but dried ramen noodles will also work. Just follow the package directions for cooking.
Enjoy your delicious bowl of homemade Shio Ramen! This simple recipe allows you to experience the authentic flavors of Japan without the complexity. We hope you'll try this recipe and share your culinary creation with friends and family.