Shio Ramen

Ingredients

• 8 cups chicken stock (substitute pork)
• 3 dried shiitake mushrooms
• 1 tablespoon dashi powder
• 2 teaspoons MSG
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 1/2 tablespoons salt
• 8 ounces dried ramen noodles (cooked according to package direction)
• 5 ounces canned sliced bamboo shoots
• 1 tablespoon mirin
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1/2 cup chicken stock
• 1 teaspoon dashi powder
• 1 teaspoon sugar
• 1/4 cup corn
• kakuni (Japanese pork belly)
• marinated ramen eggs (or soft/hard boiled eggs)
• menma (see above)
• green onions (sliced)
• nori sheets

Instructions

1. 1

   Cover the shiitake mushrooms with boiling hot water and let sit for about 20 minutes, until softened.

2. 2

   While soaking, add the chicken stock, dashi, MSG, mirin, sake and salt to a large pot.

3. 3

   Squeeze the excess water from the mushrooms and slice (removing the stems). Set aside.

4. 4

   Add the mushroom liquid to the pot and bring it to a simmer. Simmer for 10 minutes.

5. 5

   Strain through a sieve or cheesecloth.

6. 6

   Place some noodles and corn in a bowl. Pour the broth over the top and top with mushrooms, pork (optional), nori sheets, green onions, ramen eggs and menma (below).

7. 7

   --- Menma: ---

8. 8

   Combine all the ingredients in a saucepan and bring to a simmer.

9. 9

   Simmer, uncovered, for 15-20 minutes, or until all the liquid has evaporated.