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Ingredients
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Broth
Shio tare (seasoning sauce)
Noodles & Toppings
Method
Broth
Prepare kombu dashi base
Place the 10 g kombu in a large pot with 2 cups of the chicken stock (from the 6 cups). Slowly heat over medium, removing just before boiling (when small bubbles form). Remove kombu and keep the stock warm.
Infuse aromatics
Add the remaining 4 cups chicken stock and 2 cups pork bone stock (or concentrated dashi) to the pot with the warmed kombu stock. Add smashed ginger, halved garlic, and roughly chopped scallion whites. Bring to a gentle simmer (do not vigorous boil) and simmer 15–20 minutes to infuse flavor.
Finish broth
After simmering, turn off heat and stir in bonito flakes. Let steep 3–5 minutes, then strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Return strained broth to low heat, then season gradually with 2 tsp sea salt, 1 tsp light soy sauce and 1 tsp mirin. Taste and adjust so the broth is lightly seasoned — shio ramen should be clean and delicate. Keep the broth hot but not boiling.
Shio tare (seasoning sauce)
While broth simmers, combine 1 cup warm water, 1.5 tsp sea salt, 0.25 tsp kosher salt, 0.5 tsp rice vinegar and 0.5 tsp kombu powder or ground shiitake (if using) in a small heatproof bowl or jar. Stir until salts dissolve. Taste and adjust: the tare should be noticeably salty but pleasant. Set aside 2 tablespoons of tare per bowl (recipe yields about 4 bowls, adjust per serving).
Noodles & Toppings
Cook noodles
Bring a separate pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 2–3 minutes for fresh, 4–5 for dried) until just tender. Stir gently to prevent clumping. If using fresh, blanch only until just al dente. Drain and briefly rinse under hot water if there is excess starch, then toss with 0.5 tsp sesame oil to prevent sticking.
Heat toppings
Warm sliced chashu pork briefly in a skillet or in the hot broth for 30 seconds to 1 minute per side to take the chill off. Warm menma (bamboo shoots) either by briefly heating in a small pan or placing in hot broth for 30 seconds. If using bean sprouts, blanch in boiling water 30–45 seconds, then drain.
Soft-boiled eggs (if making)
For ajitsuke tamago: bring water to a simmer, gently add eggs, and cook 6½–7 minutes for a jammy yolk. Transfer to an ice bath, peel, and marinate in a mixture of equal parts soy sauce and mirin (with a splash of water) for at least 1 hour or up to overnight. Cut in half when ready to serve.
Assemble bowls
Place 2 tablespoons of shio tare into each serving bowl. Ladle about 2 cups (480 ml) of hot strained broth into each bowl and stir to dissolve the tare. Add 2–3 oz cooked noodles per bowl. Arrange toppings: 2 slices chashu pork, 1/4 cup menma, half a soft-boiled egg, a small handful blanched bean sprouts (if using), 1 sheet of nori tucked at the back, and sprinkle sliced scallion greens and 1 tsp toasted sesame seeds. Finish with a light dusting (about 1/8 tsp) white pepper and a few drops of sesame oil if desired.
Serve
Serve immediately while broth is hot. Provide extra sea salt or tare at the table for adjustments. Enjoy the delicate sea-salt-forward shio ramen.