Yuzu Shio Ramen
A delicate salt-based broth brightened with the citrusy notes of Japanese yuzu.
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Ingredients
- 6 cups Chicken stock (low sodium)
- 2 cups Dashi (kombu and bonito based)
- 1 1/2 tablespoons Sea salt (Maldon or fine sea salt)
- 1 tablespoon Mirin
- 3 tablespoons Fresh yuzu juice
- 1 teaspoon Yuzu kosho (citrus chili paste)(optional)
- 4 servings Fresh ramen noodles
- 8 pieces Chashu pork slices
- 1/2 cup Menma (seasoned bamboo shoots)
- 2 eggs Ajitsuke Tamago (marinated soft-boiled eggs)
- 1/4 cup Scallions, thinly sliced
- 1 teaspoon Yuzu zest
Instructions
- 1
In a large pot, combine the chicken stock and dashi, bringing the mixture to a very gentle simmer over medium heat.
- 2
Prepare the 'Shio Tare' (salt base) by whisking the sea salt and mirin into a small bowl with a half-cup of the warm broth until fully dissolved.
- 3
Stir the salt mixture back into the main pot and maintain a temperature just below boiling to keep the broth clear.
- 4
Cook the ramen noodles in a separate pot of boiling water according to the package instructions, usually about 2 minutes for fresh noodles.
- 5
Just before serving, stir the fresh yuzu juice and yuzu kosho into the hot broth; do not boil after adding juice to preserve the delicate aroma.
- 6
Divide the noodles into four deep bowls and ladle the hot yuzu-infused broth over them.
- 7
Top each bowl with two slices of chashu, half a marinated egg, bamboo shoots, and a generous sprinkle of scallions.
- 8
Finish the dish by grating fresh yuzu zest over the top of each bowl for an immediate citrus fragrance.
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