Home-made Shio Ramen

Ingredients

• 80-100g/2.8-3.5oz fresh egg noodles
• 400ml/13.5oz Home-made Ramen Broth
• 2 tbsp Salt Flavouring Base

Salt Flavouring Base

• 250ml/8.5oz water
• 5g/0.2oz konbu 
• 10g/0.35oz dried scallops
• 5g/0.2oz bonito flakes
• 20g/0.7oz salt
• 50ml/1.7oz sake
• 25ml/0.8oz mirin
• 5ml/0.2oz light soy sauce 

Shio Ramen Topping

• 2  slices  Yakibuta
• 1 boiled egg cut in half
• A handful of beansprouts , blanched
• 3 tbsp sweet corn kernels (fresh corn – boiled, canned or frozen – defrosted)
• 2  tbsp  finely chopped shallots/scallions

Instructions

Salt Flavouring Base (makes about 120ml/4.1)

1. Soak konbu and scallops in 250ml/8.5oz water overnight.
2. Transfer the water with konbu and scallops to a saucepan. Heat over medium heat and bring it to a boil.
3. Remove the konbu, reduce heat to low to gently simmer and cook the scallops until the water reduces to half.
4. Add bonito flakes and simmer for 2 minutes.
5. Turn the heat off and strain through a sieve. Transfer the liquid to a saucepan.
6. Add the remaining ingredients of Salt Flavouring Base to the pan and cook over low heat.
7. Once the salt is diluted, turn the heat off.

Shio Ramen

1. Place Salt Flavouring Base in a serving bowl.
2. Boil water in a saucepan and cook noodles as per the instructions and drain well.
3. Add Ramen Broth keeping about 50ml/1.7oz aside, and taste test. Adjust the saltiness with remaining Ramen Broth.
4. Add the noodles. Place Yakibuta slices, beansprouts, 2 halved eggs, and sweet corn, topped with chopped shallots.