Shio Ramen (Salt Flavored Ramen - 塩ラーメン)

Ingredients

• 4 oz cabbage, chopped into bite size pieces
• 12 oz fresh ramen noodles
• 1 1/2 tablespoon sesame oil
• 2 tablespoons ginger, peeled and minced
• 2 garlic cloves, minced
• 1 scallion, white parts only, finely chopped
• 1 teaspoon dashi powder
• 2 teaspoons mirin
• 1 tablespoon sake
• 2/3 teaspoon sea salt
• 4 cups boiling water
• 2 scallions, finely chopped
• 2 soy sauce eggs
• Nori sheets
• Menma (seasoned bamboo shoots)
• Shichimi togarashi

Instructions

1. 1

   In a small pot over medium heat, add sesame oil, ginger, garlic, and scallions, and cook for 1 minute.

2. 2

   Turn the heat to low and stir in dashi powder, mirin, sake, and sea salt. Cook for 1 minute and add the water. Stir, cover and keep the heat going on low.

3. 3

   Fill a medium size pot with water and 1 tablespoon salt and bring to a boil.

4. 4

   When the water is boiling, add the cabbage and blanch for 5 minutes. Drain and set aside.

5. 5

   Bring a pot of water to boil and cook the ramen noodles according to the directions on the package (about 2 minutes for fresh noodles). Drain the noodles and divide them among two bowls.

6. 6

   Check that the broth if very hot and pour it over the ramen noodles.

7. 7

   Top with cabbage, scallions, and other toppings and serve immediately.