Butter and Cheese Shio Ramen

Butter and Cheese Shio Ramen

Although Hokkaido is best known for miso ramen, I once wandered into a small shop in Sapporo that served nothing but shio ramen. Dairy is a big thing in Hokkaido, and at the master’s suggestion I had my shio ramen with a big hunk of butter and some local cheese. The butter and cheese—something I’d never had with a simple shio ramen—melted right into the bowl. And though the whole thing was on the heavy side, it kept me warm in the Hokkaido snowstorm that had picked up while I was in the shop.

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Course: Noodle

Cuisine: Japanese

Keyword: butter, cheese, ramen

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 724kcal

Author: James Anderson

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Ingredients

½ cup Shio Tare
5 cups any type clear soup
1⅓ pounds fresh noodles such as Chukasuimen
8 to 12 slices Pork Chashu
4 Salted Eggs halved
4 tablespoons unsalted butter
8 tablespoons grated mild cheese

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.
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 2 or 3 slices of chashu and a salted egg neatly on the ramen. Add 1 tablespoon of butter and 2 tablespoons of cheese on top. Serve immediately.

Video

Notes

Use as much or as little butter and cheese as you want in this bowl. Some people prefer two to three times the melted butter in their ramen. For the cheese, choose something with a light, mild flavor, like mozzarella or Monterey Jack, or something bolder, like Camembert
Soup: Mix equal parts unseasoned low-sodium chicken 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. You could try this one with a creamy chicken broth as well.
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.

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