Hokkaido
Shio ramen
The clearest bowl in the ramen family. Salt does the talking, chicken does the singing.
150 minTime
60 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original684kcal
60 gprotein
5 gfibre
150minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
8 steps- 1Cover the chicken bones with cold water, bring to a boil for 5 minutes, then drain and rinse the bones under the tap.
- 2Return the bones to a clean pot with 3 litres water, the ginger, garlic and spring onion whites. Keep at the barest simmer, uncovered, skimming now and then.
- 3Meanwhile boil the eggs for 6 1/2 minutes, chill in iced water and peel. Marinate in the soy sauce, sugar and 4 tbsp water for at least an hour.
- 4Slip the chicken thighs into the simmering broth for the last 15 minutes. Lift out, rest 5 minutes and slice.
- 5Turn off the heat. Add the kombu and shiitake and let them steep for 15 minutes, then strain the broth.
- 6Into each warm bowl put about 6 g salt, a few drops of sesame oil and a pinch of white pepper.
- 7Cook the noodles as the pack says, usually 2 to 3 minutes, and drain them very well.
- 8Ladle about 400 ml boiling broth into each bowl and stir. Add the noodles, then the chicken, a halved egg, bamboo shoots, spring onion greens and nori.
Serve it like this
Serve in a deep, warmed bowl with the egg cut side up and the nori leaning on the rim. Slurp quickly while the noodles are springy.
