Scallion-Flavored Shio Ramen

There is a small ramen shop on the outskirts of Tokyo that covers its ramen with locally grown negi (I think the onion farm may even be owned by the chef’s parents). It’s a celebration of local produce, something we see a lot of in Japan. By using some homemade scallion oil, we can add even more kick to this bowl. Your choice of tare and broth will determine whether this is a vegetarian dish.

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Course: Noodle

Cuisine: Japanese

Diet: Low Calorie

Keyword: ramen

CookingStyle: Slow cooking

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 685kcal

Author: James Anderson

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Equipment

Large pot

medium saucepan

drainer

Ingredients

½ cup Shio Tare
5 cups any type clear soup
1⅓ pounds noodles fresh, such as Chukasuimen
4 to 6 tablespoons Negi Oil
4 cups scallion chopped
4 Salted Eggs halved

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
Put 1 tablespoon of negi oil in each ramen bowl.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place 1 cup of chopped scallions and 1 salted egg neatly on the ramen. (The scallions should almost cover the entire bowl.) Drizzle with an extra bit of negi oil, if desired. Serve immediately.

Video

Notes

You can substitute any kind of aromatic cooking oil for the negi oil, such as garlic or herb oil.
Soup: Mix equal parts unseasoned low-sodium chicken or vegetable broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online. For a vegetarian version, find a dashi made from konbu and mushrooms.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.