Shio Base Recipes

Steps:

• 1. To make the Shio base. Place the water in a large pot. Add the Zombu, White Soy sauce, and bonito flakes. Bring to a boil then reduce heat to a simmer and simmer 10 minutes. Strain through a fine mesh strainer lined with cheesecloth. Discard the solids.
• 2. For the ramen. Place the chicken stock and Shio base in a large pot. Bring just to a boil and reduce to low to keep warm
• 3. Add 2 tbsp of oil to a wok or skillet. Add the garlic and saute 30 seconds. Add the pork and cook until no longer pink, Add the Hoisin and the Japanese 7 spice. Remove from pan and place in the shio broth.
• 4. Add the other 2 tbsp of oil to the pan and add the onions, mushroom, carrots, and cabbage. Cook for 3 minutes. Add into the shio broth.
• 5. Add the bean sprouts and stir. Keep on low. Cook the Ramen noodles according to package directions. Drain
• 6. Place the noodles in a bowl. Ladle the broth over the noodles and top with scallions

Steps:

• Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
• To make shio broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shio base.

Steps:

• Prepare an ice bath and place a large pot of water over high heat. When the water comes to a boil, add the pea pods and cook for 1 minute. Remove the pea pods from the water and submerge in the ice bath. Once cool, drain the pea pods and cut in half. Set aside. Keep the boiling water to cook the noodles in later.
• In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Combine the chicken stock and Shio Base in a pot and place over high heat to make the shio broth. Bring just to a boil, then reduce the heat to low and cover to keep warm.
• Heat 2 tablespoons of the vegetable oil in a very large sauté pan or wide-bottomed pot over high heat. Once hot, add the garlic and cook for 30 seconds, stirring constantly, but be careful not to let the garlic burn. Mix in the ground pork and cook for 2 minutes. Add the hoisin sauce and tobanjan and continue cooking, stirring constantly with a wooden spoon to break up the pork into small pieces. Cook for 5 minutes, then remove the pork from the pan and set aside.
• Add the remaining 2 tablespoons vegetable oil to the pan and return it to high heat. Add the onions, carrots, mushrooms, cabbage, and pea pods. Cook until the vegetables begin to soften, stirring often, about 3 minutes. Mix in the bean sprouts and reserved pork. Cook for 1 minute, then pour the heated shio broth into the pan. Bring the liquid to a boil, then reduce the heat to low.
• Cook the ramen noodles in the reserved boiling water according to package instructions. Drain well and divide among 4 bowls. Top each bowl with one-fourth of the broth, vegetables, and pork, and garnish with the ground sesame seeds, reserved wakame, scallions, and hot chili oil to taste.