Honjozo-Style Shio Ramen with Charred Garlic
A minimalist yet profound Japanese ramen featuring delicate seafood dashi, perfectly cooked noodles, and a single clove of garlic that transforms into umami-rich perfection. This japanese-inspired asian ready in about 45 minutes pairs dashi stock, dried kombu, dried bonito flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups dashi stock
- 10g dried kombu
- 20g dried bonito flakes
- 200g ramen noodles
- 1 large clove, thinly sliced garlic
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 2 tbsp, finely sliced green onions
- 2 soft-boiled eggs
- 1 sheet, shredded kizami nori
Instructions
- Step 1: Simmer kombu in 2 cups of dashi stock over low heat for 10 minutes, then remove kombu. Add bonito flakes, bring to a bare simmer, and steep for 5 minutes; strain through a fine-mesh sieve to create clear dashi.
- Step 2: In a small skillet, heat sesame oil over medium-low heat. Add garlic slices and cook slowly for 5-6 minutes until golden and crispy — watch closely to avoid burning.
- Step 3: Cook ramen noodles in boiling salted water for 2 minutes until al dente; drain and rinse under cold water. Divide noodles into bowls, pour hot dashi over them, and top with crispy garlic, soy sauce, green onions, soft-boiled egg halves, and kizami nori.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Shio Ramen with Charred Garlic take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Style Shio Ramen with Charred Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dashi stock from drying out.
Can I substitute ingredients in Honjozo-Style Shio Ramen with Charred Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Style Shio Ramen with Charred Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Style Shio Ramen with Charred Garlic?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
