Shio Ramen Clear Salt Broth Noodle Soup

Prepare the dashi: Combine 500 ml water and kombu in a pot. Heat gently over medium-low heat until just before boiling (around 80°C). Remove kombu.

Add katsuobushi to the same pot and bring to a simmer. Cook for 30 seconds, then turn off heat and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

In a clean pot, combine the prepared dashi with chicken broth. Gently heat over low heat.

Prepare the shio tare: In a small bowl, mix salt, mirin, and sake. Add this mixture to the broth in the pot and stir to combine. Keep the broth warm over very low heat; do not boil.

Cook the ramen noodles according to package instructions in a separate pot of boiling water until al dente. Drain well.

Divide the cooked noodles into two serving bowls. Ladle the hot clear salt broth over the noodles.

Garnish each bowl with thinly sliced green onions and a sheet of nori. Serve immediately.