Onomichi Ramen

Dennis

A shoyu ramen recipe that features a seafood stock made with mussels, wakame, and bonito flakes.

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Cook Time 1

Total Time 1

Servings: 1

Course: Main Course, Soup

Cuisine: Japanese

Calories: 1551

Ingredients Method Nutrition Notes

Ingredients

Seafood Broth

1 lb mussels (frozen, no shell)
2 tbsp dried anchovies
1 tbsp bonito flakes
1 tbsp wakame
2 tbsp sake
2 tbsp soy sauce
5 shiitake mushrooms (sliced)
8 cups water
salt
½ tbsp pork fat

Toppings

2 tbsp pickled ginger (beni shoga)
¼ lb pork belly (roasted chashu pork, sliced)
3 green onions (sliced)
2 packages ramen noodles

Method

Seafood Broth

Combine all ingredients in a pot except for salt and pork fat. Simmer on medium heat for 45 minutes, as water evaporates, add about half as much back. 5 minutes before serving, add pork fat and salt to taste.

Toppings

Boil the ramen noodles in a separate pot, according to directions on package. Drain well.
Divide broth between 2 bowls, add noodles, arrange toppings and enjoy!

Nutrition

Calories: 1551kcalCarbohydrates: 125gProtein: 42gFat: 95gSaturated Fat: 38gCholesterol: 104mgSodium: 5806mgPotassium: 1127mgFiber: 7gSugar: 6gVitamin A: 451IUVitamin C: 13mgCalcium: 147mgIron: 11mg

Notes

See Hakata ramen recipe for tips on making chashu pork

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