Shio Recipe

Inspired by Setaara

Time2h 30m

Serves4

Salt broth, chashu, scaillion, egg, nori, straight noodles

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Ingredients

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1
Prepare the Broth
In a large pot, bring water to a boil. Add salt and stir until dissolved. Reduce heat and let simmer.
2
Cook the Chashu
In a separate pan, sear the pork belly on all sides until golden brown. Add soy sauce and some of the broth to the pan, cover, and let it simmer on low heat for about 1.5 to 2 hours until tender. Slice thinly.
3
Prepare the Noodles
Cook the straight noodles according to package instructions. Drain and set aside.
4
Boil the Eggs
In a small pot, boil water and gently add the eggs. Cook for about 6-7 minutes for a soft-boiled texture. Remove and place in cold water, then peel.
5
Assemble the Bowl
In a serving bowl, place a portion of noodles, ladle the hot broth over the noodles, and top with slices of chashu, soft-boiled eggs, sliced scallions, and a piece of nori.