Japanese · Dinner
Salt Broth Chicken Ramen
Edamame Shio Ramen
A clean Hakata-style shio ramen, thin straight noodles in a delicate chicken and kombu broth seasoned with sea salt, topped with edamame, soft-boiled egg, and yuzu zest.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
485Calories
22gProtein
12gFat
58gCarbs
4gSugar
4gFiber
1080mgSodium
186mgChol
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Instructions
1
Prep
Slice 4 spring onion stalks finely. Halve 2 soft-boiled ramen eggs. Cut 1 nori sheet in half. Measure sea salt, soy sauce, mirin, sesame oil, yuzu zest, and white sesame seeds. Have edamame ready.
2
Build
Combine 1.2L chicken stock and 400ml kombu dashi in a large saucepan over medium-high heat. Bring to a gentle simmer, 3–4 minutes until steaming. Season with 1.5 tsp sea salt, 1.5 tsp soy sauce, and 1.5 tsp mirin. Taste for balance; broth should taste clean and lightly savoury. Adjust seasoning if needed.
3
Finish
Stir 1 tsp sesame oil into the broth. Reduce heat to low and keep warm.
4
Boil
In a separate large pot, bring salted water to a rolling boil over high heat. Add 300g fresh ramen noodles, cook 2–3 minutes stirring gently until just tender. Drain thoroughly and shake off excess water.
5
Plate
Divide noodles between 2 warmed deep bowls. Ladle 700–750ml hot broth into each bowl over noodles. Arrange 80g edamame, egg halves, and nori around each bowl. Top with spring onion, 0.5 tsp yuzu zest, and 1 tsp sesame seeds per bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fresh ramen noodles
- 1.2L (5 cup) chicken stock
- 400ml (1.7 cup) kombu dashi
- 2 tsp sea salt
- 2 tsp soy sauce
- 2 tsp mirin
- 1 tsp sesame oil
- 160g (5.6 oz) edamame
- 2 soft-boiled ramen eggs
- 4 scallions
- 1 sheet nori
- 1 tsp yuzu zest
- 2 tsp white sesame seeds