Chiuchow-style Shio Ramen

Ingredients

In this Chiuchow-style adaptation, the traditional Japanese Shio Ramen is infused with the unique flavors and ingredients of Chiuchow cuisine. The broth is made using a combination of chicken and pork bones, which adds depth and richness to the soup. Additionally, the toppings include Chiuchow-style roasted pork, marinated bamboo shoots, and blanched bean sprouts, which provide a distinct Chiuchow flavor profile. We alse have the original recipe for Shio ramen, so you can check it out.

• 4 cups (946ml) chicken broth 4 cups (946ml) chicken broth
• 2 cups (473ml) pork broth 2 cups (473ml) pork broth
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, sliced 1-inch piece of ginger, sliced
• 4 ounces (113g) Chiuchow-style roasted pork, thinly sliced 4 ounces (113g) Chiuchow-style roasted pork, thinly sliced
• 1 cup (150g) marinated bamboo shoots 1 cup (150g) marinated bamboo shoots
• 1 cup (120g) bean sprouts, blanched 1 cup (120g) bean sprouts, blanched
• 4 portions of ramen noodles, cooked according to package instructions 4 portions of ramen noodles, cooked according to package instructions
• 2 scallions, chopped 2 scallions, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add minced garlic and sliced ginger, and sauté until fragrant.
2. 2.
   Pour in chicken broth and pork broth. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavors to meld.
3. 3.
   Stir in sea salt, soy sauce, and sesame oil. Simmer for an additional 10 minutes.
4. 4.
   Cook the ramen noodles according to package instructions. Drain and set aside.
5. 5.
   Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.
6. 6.
   Arrange the Chiuchow-style roasted pork, marinated bamboo shoots, and blanched bean sprouts on top of the noodles.
7. 7.
   Garnish with chopped scallions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chiuchow-style roasted pork — For an extra flavorful touch, marinate the pork overnight in a mixture of soy sauce, five-spice powder, and honey before roasting it in the oven.
• Marinated bamboo shoots — Rinse the bamboo shoots thoroughly before using to remove any excess saltiness. If you prefer a milder flavor, soak them in water for 30 minutes before adding them to the ramen.
• Bean sprouts — Blanch the bean sprouts in boiling water for 1 minute, then immediately transfer them to an ice bath to retain their crispness.

Tips & Tricks

• For a spicier kick, add a dash of Chiuchow chili oil to the broth.
• Customize your toppings by adding soft-boiled eggs, sliced mushrooms, or blanched greens.
• If you prefer a stronger flavor, simmer the broth for an additional 10-15 minutes.
• To save time, you can use store-bought Chiuchow-style roasted pork or substitute it with char siu (Chinese BBQ pork).
• For a vegetarian version, replace the chicken and pork broth with vegetable broth and omit the roasted pork.

Serving advice

Serve the Chiuchow-style Shio Ramen piping hot in individual bowls. Encourage your guests to mix the toppings and noodles with the flavorful broth before enjoying each spoonful.

Presentation advice

Garnish the ramen with a sprinkle of chopped scallions and a drizzle of sesame oil for an appetizing presentation. Serve the dish in traditional Asian-style bowls to enhance the visual appeal.