Combine all shio tare ingredients in a saucepan over mid-high heat.
Once it’s boiled , turn the heat off and set aside. *8
Shiraga Negi
Wash and cut the bottom 2 inches (5 cm) white stalks from a bunch of green shallots.
Score the side through to the centre.
Remove the core, using only the 2-3 outer layers of shallots.
Lay them flat on a chopping board.
Slice very thinly, then soak in a small bowl of icy water for 10 minutes.
Making Ramen Soup
Boil 2½ cups of water with torigara soup powder, crushed garlic, ginger slices and scallions.
Add the shio-tare (just 2 tbsp) when it boils and turn the heat off.
Strain the garlic, ginger and scallions, and pour the soup into 2 ramen bowls.
Cooking Noodles
Cook the noodles for 3 minutes to al dente.
When the noodles is cooked to al dente, drain the cooking water.
Add the noodles to the bowls of soup.
Drain the ramen noodles and place into the ramen soup.
Top with your choice of toppings. I used chicken ham, half boiled Egg, Shiraga Negi, and Corn.
Notes
*1 to make Dashi stock see this recipe making it from scratch or you can use instant dashi granule. If you use instant dashi, follow the package instruction. *2 if you don’t have access to sake, substitute with dry sherry or Chinese wine. See more Japanese condiments substitution here. *3 making your own using this recipe or store bought. *4 Chicken Ham recipe here. *5 Ramen eggs recipe here or half boiled eggs.*6 See how to make Shiraga Negi in the above post. *7 I did not use those toppings for update photos. *8 You only need 2 tbsp of shio tare for this shio ramen recipe. The leftover can be stored in fridge for a few days and 2 weeks in freezer.