Ingredients
Method
Shio Broth
- Boil the chicken broth in a pot. While it is heating up, fry the garlic in a little sesame oil for 2 minutes. Add the garlic and oil to the pot.
- Add the rest of the broth ingredients to the pot and turn heat to medium low. Don't add a lot of salt yet, some of the water will evaporate and the broth will become too salty. Let the broth simmer for 20 minutes.
Ramen Toppings
- Saute the spinach in a skillet with ½ tbsp of sesame oil for 3 minutes, or until spinach starts to wilt.
- Cook the bamboo shoots with vinegar and soy sauce for 4 minutes.
- Softboil an egg in a pot, approximately 6 minutes.
- Boil the ramen noodles in a pot of water for 4 minutes. Drain the water immediately. Add to 2 bowls.
- Add salt to the broth to taste, should be pretty salty. Strain the broth to get the nori and bonito flakes out. Add broth to each bowl.
- Slice the pork into thin slices, add 3 or 4 to each bowl. Add spinach and bamboo shoot. Slice the egg in half and add one half to each bowl. Enjoy!