Taste of Japan and Sake Live vol.52

Products used in "Taste of Japan and Sake vol.52"

Ramen with shio-koji chicken broth

Crafting authentic ramen from scratch can seem daunting due to its many intricate steps. However, with high-quality ramen noodles and a good chicken stock on hand, you can streamline the process and create a delicious bowl of ramen at home in no time.

Shio-Koji is used in soup for an extra boost of flavour; a versatile Japanese seasoning made from rice koji, salt, and water. This natural seasoning is exceptionally rich in umami and can be used as a condiment to instantly elevate the depth and complexity of your ramen broth.

Serves 1
Ramen noodle

Ramen soup
400ml Chicken stock soup
2 tsp Shio-Koji
½ tsp Salt
1 Tbsp Sesame Oil
¼ tsp Black Pepper

1 Egg
¼ Nori seaweed
1 Pak Choi
1 Spring onion, finely chopped
40g Canned sweet corn
1 Chili, finely chopped (Optional)


  1. Marinate the Egg - Bring a pot of water to a boil. Gently add the egg and cook for exactly 6 minutes. Cook down with cold running water for 30 seconds to stop the cooking process. Peel the egg carefully. Mix the shio-koji with the peeled soft-boiled egg in a small zip loc or freezer bag. Allow it to marinate for 15 minutes while you prepare the rest of the dish.

  2. Cook the Pak Choi - Wash and cut the pak choi in half lengthwise. Heat sesame oil in a frying pan over medium heat. Place the pak choi halves in the pan, cut side down. Cover with a lid and cook for about 4-5 minutes until the cut sides are nicely browned and the pak choi is tender. Set aside.

  3. Prepare the Ramen Broth - In a large ramen bowl, add the shio-koji (used for marinating the egg). Season with salt and black pepper. In a separate saucepan, heat the chicken stock over low heat. Do not let it boil, just keep it hot.

  4. Cook the Ramen Noodles - Cook the ramen noodles according to the package instructions. Drain using a sieve.

  5. Assemble the Ramen - Pour the hot chicken stock into the seasoned ramen bowl with shio-koji. Stir to combine. Place the cooked ramen noodles into the broth. Arrange the cooked pak choi halves and the marinated egg (halved or whole) on top of the noodles. Garnish the ramen with chopped spring onions, sweet corns, sliced red chili (if using), and nori seaweed.