Recipe by: Nobuko Crawford

Source: Japanese cooking website “”

Ingredients (Soup)

  • 2 tsp Knorr chicken seasoning powder, see photo in attached file
  • 1 liter hot water
  • 2 sachets Dashi powder
  • 2 cloves garlic, crushed
  • ½ – 1 tsp salt
  • 2 packages fresh Hong Kong noodles (FairPrice), similar to photo
  • 2 Tbsp chopped spring onion / scallions
  • A handful of bean sprouts
  • Lemon, sliced (optional)
  • Yuzukoshou seasoning, to taste*
  • Black pepper to taste

Ingredients (Nitamago Eggs)

  • 3 Eggs
  • 1 Tbsp vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Mirin*

Instructions (Soup)

  • Put the chicken powder, Dashi powder, garlic and salt into the hot water and boil for 10 mins.
  • In a separate pot, boil 1 package of the noodles for 2 mins and strain. Repeat for other package.  (if you boil together, the water temperature will go down too much).
  • Put the soup in a serving bowl with half a cut Nitamago egg – next section – spring onions / scallions and bean sprouts on top.
  • Add sliced lemon, pepper and black pepper to taste.
  • Serve immediately.

Instructions (Nitamago Eggs)

  • Put soy sauce, sugar, and Mirin in a small pot and melt the sugar. Take off the heat and allow to cool.
  • Boil the eggs for 7-8 mins. Cool in cold water and remove the shell (put vinegar in the water to prevent cracking.)
  • Keep the boiled eggs and the sauce in a plastic bag and let the air out.
  • Refrigerate over night.
  • Slice eggs in half.

Download PDF here: Japanese Shio Ramen (Ramen Salt Flavor) Nobuko Crawford