One of the three basic ramen flavourings, Shio Ramen is made with a salty flavour base that is packed with umami. You will need to soak some ingredients overnight, but the process of making the flavouring base is quite simple. Also see Home-made Ramen Broth Recipe which includes how to make Shōyu Ramen and Home-made Miso Ramen.
Prep Time and Cook Time includes time to make the Salt Flavouring Base and a Shio Ramen.
Total Time does not include the time to soak kelp and dried scallops in water overnight, nor time to make ramen broth.
Soak konbu and scallops in 250ml/8.5oz water overnight.
Transfer the water with konbu and scallops to a saucepan. Heat over medium heat and bring it to a boil.
Remove the konbu, reduce heat to low to gently simmer and cook the scallops until the water reduces to half.
Turn the heat off and strain through a sieve. Transfer the liquid to a saucepan.
Add the remaining ingredients of Salt Flavouring Base to the pan and cook over low heat.
Add Ramen Broth keeping about 50ml/1.7oz aside, and taste test. Adjust the saltiness with remaining Ramen Broth.
Add the noodles. Place Yakibuta slices, beansprouts, 2 halved eggs, and sweet corn, topped with chopped shallots.
1. Time to cook the noodles varies depending on the type of noodles as well as your preference for the firmness. Follow the instructions on the pack as a guideline.
Please also refer to Easy Japanese Ramen Noodles where I talked about different types of egg noodles suitable for Ramen.
2. Please visit my post, Home-made Ramen Broth Recipe.
3. You don’t need expensive large dried scallops. You can buy a pack of tiny dried scallops at Asian grocery stores, it is not very expensive (see the photo of the pack in the post).
4. If you don't have light soy sauce, you can substitute it with normal soy sauce like Kikkoman soy sauce. The colour of the broth becomes marginally darker.