So a couple of weeks ago we went for dinner with our cousin and his wife, and we went to this great restaurant known for its ramen and noodle dishes called Shikiji. My cousin loves ramen, and prompted me to try the shio ramen, which of course I fell in love with immediately. The restaurant is unfortunately no where near us, so I decided to hunt around online for the recipe and try to recreate it at home. I am happy with how this turned out, though I made some tweaks and will make more next time. Here is what I did and plan to do next time, I hope you enjoy!
Prep time: 15-20 minutes
Cook time: 8 hours
Yields: 8 cups broth, approx. 6 servings
4 large carrots, cut into large chunks
1 onion, cut into large chunks
1 cup sliced shitake mushrooms
1 tbsp fresh minced ginger
2 cloves garlic, minced
1 tsp salt
leftover bones from 1 whole chicken (or 8 drumsticks if you don’t have leftover bones)
8 cups water
4 tbsp soy sauce
Shitake mushrooms, sauteed
Water chestnuts, sliced
Baby bok choy, chopped
In a large slow cooker, combine broth ingredients. Cook on high for 8 hours. Allow to cool, remove fat, and store until ready to use. Keeps for 3-4 days in fridge.
Cook ramen noodles according to package directions.
Put ramen noodles in bowl, top with vegetables, pour in approx. 2 cups broth. Add pork, green onions, bean sprouts.
Optional add-in’s: sesame oil, sesame seeds, dehydrated garlic slices, chili oil, hoisin sauce.