This recipe uses another traditional ramen ingredient, namely menma (Manchurian wild rice stems), which I love. Along with fishcake (naruto), spinach, lard, and green onion or Japanese leek, the garnishes add a nice touch to the salt flavoring.
This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s used in this recipe is also part of this series.
Salt Flavoring for Ramen Soup
- 5 cups strained chicken stock
- 2-1/2 teaspoons salt
- Black pepper to taste
- Manchurian wild rice stems (menma or shinashiku) to taste
- 4 slices fishcake naruto
- 8 leaves parboiled and trimmed spinach cut into thirds
- 2 teaspoons lard
- Minced green onion or Japanese leek to taste
- Heat stock and add the salt and pepper to taste. Place garnishes on top of the cooked noodles in the salt flavored soup. Add ½ teaspoon lard to each serving and serve piping hot.
Want More Ramen Recipes?
Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:
The Art of Ramen: “Tampopo,” Ramen history and more
In Juzo Itami’s definitive movie on ramen, “Tampopo,” a woman fights for her economic survival by learning the art of ramen (Chinese noodles in soup) making. Kitakata, Fukushima Prefecture, the local economy survives due to the largest concentration of ramen shops in Japan. Why? Ramen is a successful Chinese import, made from wheat flour, eggs,…
Continue Reading The Art of Ramen: “Tampopo,” Ramen history and more
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