Here’s one I got in the package sent by Javier over at Box From Japan – thanks! So shio is a classic style of ramen – here’s what Wikipedia has to say about it:
Shio (“salt”) ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
I want to send a special thank you to my friend Shinochi S. for helping with translation – as well as a new garnish! Let’s check it out!
Detail of the side panels (click image to enlarge). Contains pork. To prepare, add contents of sachets except liquid and steep for 5 minutes with 400ml boiling water. Add in contents of liquid sachet and stir. Enjoy!
Detail of the lid (click image to enlarge).
The noodle block.
The liquid soup base sachet.
Has a salty, almost buttery scent.
The vegetables sachet.
Looks like spring onion and sesame seeds.
What have we here?
A dehydrated slice of pork!
Finished (click image to enlarge). Added mung bean sprouts, hard boiled egg and Ito tougarasi. The noodles indeed came out very well. Good chewiness and a premium feel. The broth had a kind of chicken and salty balance leaning towards the salty side. The included vegetables hydrated well and were welcome as was the pork which hydrated wonderfully. 4.5 out of 5.0 stars. JAN bar code 4902105224359.
A Nissin Raoh TV commercial.