Yuzu Shio Ramen

Ingredients

• 6 cups Chicken stock (low sodium)
• 2 cups Dashi (kombu and bonito based)
• 1.5 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
• 0.5 cup Menma (seasoned bamboo shoots)
• 2 eggs Ajitsuke Tamago (marinated soft-boiled eggs)
• 0.25 cup Scallions, thinly sliced
• 1 teaspoon Yuzu zest

Instructions

1. 1

   In a large pot, combine the chicken stock and dashi, bringing the mixture to a very gentle simmer over medium heat.

2. 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. 3

   Stir the salt mixture back into the main pot and maintain a temperature just below boiling to keep the broth clear.

4. 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. 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. 6

   Divide the noodles into four deep bowls and ladle the hot yuzu-infused broth over them.

7. 7

   Top each bowl with two slices of chashu, half a marinated egg, bamboo shoots, and a generous sprinkle of scallions.

8. 8

   Finish the dish by grating fresh yuzu zest over the top of each bowl for an immediate citrus fragrance.