Recipe by: Nobuko Crawford
Source: Japanese cooking website “Cookpad.com”
- 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*
- 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