Combination of Japanese Yuzu Citrus oil with clear Shio salt broth, topped with chashu pork bellies, shredded green onions, tamago soft boiled egg, naruto fish cake, shredded chili pepper and yuzu zest. Very clean and refreshing taste

In a large pot, bring the chicken broth to a simmer and add the shio salt. Stir until dissolved and let simmer for about 20 minutes to allow the flavors to meld.

Prepare the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions, usually around 3-4 minutes. Once cooked, drain and set aside.

Cook the Ramen Noodles

Slice the chashu pork belly into thin pieces. Halve the soft boiled eggs and prepare the naruto fish cakes by slicing them into thin rounds.

Prepare Toppings

In each serving bowl, place a portion of the cooked ramen noodles. Ladle the hot shio broth over the noodles. Top with sliced chashu pork, halved tamago, naruto slices, shredded green onions, and shredded chili pepper. Drizzle with yuzu citrus oil and garnish with yuzu zest.

Assemble the Ramen Bowls

Serve immediately while hot, allowing each person to mix in the toppings as desired.

yuzu shio ramen

Recipe information

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