How to make Negi Shio Ramen with Hand-Cut Noodles ネギ塩ラーメン

In this recipe, I made use of shallot oil as well as fried shallots to bring some sweetness to the simple flavours of the classic shio ramen. The soup is made from pork and chicken simmered over long hours, matched with the shio tare (sauce) made from seafood based dashi of dried scallops & squid. This time I made hand-cut noodles from scratch, cut thickly and scrunched into wavy noodles for a great chew to match the soup broth. Toppings include the classic sous vide chashu, with chicken meatballs & fried shallots.

As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.

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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jp

Noodle Machine - https://amzn.to/3cposnX
Dried Shitake Mushroom - http://bit.ly/3nkqESU
Rice Vinegar - https://amzn.to/3hfh54
Koikuchi Shoyu - http://bit.ly/3oqRJVU
Apple Vinegar - https://amzn.to/2Jdgn9
Digital Cooking Thermometer - https://amzn.to/2Uud176

*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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Video BGM by Ramen Kaonashi
HP : http://ramenkaonashi.com
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