Vegetarian Traditional Shio Ramen
Our Hakubaku Shio Traditional Japanese ramen is the most common form of ramen in Japan. One of the original ramen bowls to be truly Japanese- Tonkotsu, Shio, Shoyu and Miso each have a tradition that every Japanese citizen can identify with. Shio (“salt”) ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with salt and any combination of chicken, vegetables, fish, and seaweed. Compared to the others, this ramen is on the minimalist side. We wanted to share how well a simple broth with simple toppings and high-quality noodles can still be really satisfying. Fresh ramen noodles are key to this bowl and all our Hakubaku USA ramen kits have soft, fresh, noodles right out of the bag ready to use! No MSG. No Preservatives.
Serves 2, Easy & Quick
Ingredients
- 2 pack Hakubaku Fresh Ramen Shio
Noodles and toppings
- 2 servings ramen noodles fresh, frozen, or dried (preferably not instant)
- 1 tablespoon dried fueru wakame, also found at local Asian grocery stores
- 2 tablespoons butter or neutral cooking oil
- 1/2 pound king oyster mushrooms or more as desired
- 2 green onions chopped finely
- 1 teaspoon lemon zest grated
- 1 bunch or 1/2 c, spinach, cooked
- Menma, or bamboo shoots
- pinch sesame seeds roasted
- Yuzu pepper (Yuzukoshō )
- sesame oil
Directions
1. Sear the king oyster mushrooms
-
Cut the king oyster mushrooms into thin slabs about 1/4 inch (1/2 centimeter) thick as shown in the photos. If your mushrooms are on the smaller side, cut them so they at least have one flat surface so they can receive a good searing.
-
Heat the butter (or neutral oil) in a large nonstick skillet over medium-high heat. When the oil is hot, add the mushrooms. Flip occasionally for the next 8-10 minutes, until the mushrooms are cooked through and well-browned on both sides. Transfer the mushrooms to a plate. Add a bit of water, cook down spinach until wilted. Set aside.
2. Rehydrate the fueru wakame
-
Place the dried fueru wakame in a small bowl. Add plenty of water to cover it. Once it is rehydrated, after 5-7 minutes, drain the liquid from the bowl. Set it aside.
3. Prepare Hakubaku Ramen Shio ramen, follow instructions on package.
4. Divide the noodles and toppings (including green onion and lemon zest) equally among two bowls. Pour equal amounts of hot broth into each bowl
5. Top with sesame seeds, menma, pepper, and a drizzle of sesame oil, optional.
Enjoy!
from our friends @gastroplant
