SHIO RAMEN

Shio Ramen image

Provided by barbara lentz

Categories Pork

Time 25m

Number Of Ingredients 20

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SHIO BASE
1 piece kombu wiped with damp cloth
1 c japanese white soy sauce
4 c water
1 1/2 c bonito flakes
SHIO RAMEN
8 c chicken stock
2 c shio base
4 Tbsp oil divided
4 clove garlic minced
1/2 lb ground pork
2 Tbsp hoisin sauce
1/2 tsp japanese 7 spice
1 small onions sliced
1/2 c shredded carrots
8 oz shiitake mushrooms stemmed and sliced
1/2 head savoy cabbage sliced
1 c bean sprouts
2 pkg ramen noodles without the spice packet
3 scallions sliced

Steps:

1. To make the Shio base. Place the water in a large pot. Add the Zombu, White Soy sauce, and bonito flakes. Bring to a boil then reduce heat to a simmer and simmer 10 minutes. Strain through a fine mesh strainer lined with cheesecloth. Discard the solids.
2. For the ramen. Place the chicken stock and Shio base in a large pot. Bring just to a boil and reduce to low to keep warm
3. Add 2 tbsp of oil to a wok or skillet. Add the garlic and saute 30 seconds. Add the pork and cook until no longer pink, Add the Hoisin and the Japanese 7 spice. Remove from pan and place in the shio broth.
4. Add the other 2 tbsp of oil to the pan and add the onions, mushroom, carrots, and cabbage. Cook for 3 minutes. Add into the shio broth.
5. Add the bean sprouts and stir. Keep on low. Cook the Ramen noodles according to package directions. Drain
6. Place the noodles in a bowl. Ladle the broth over the noodles and top with scallions