Shio Ramen

Prepare an ice bath and place a large pot of water over high heat. When the water comes to a boil, add the pea pods and cook for 1 minute. Remove the pea pods from the water and submerge in the ice bath. Once cool, drain the pea pods and cut in half. Set aside. Keep the boiling water to cook the noodles in later.

In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.

Combine the chicken stock and Shio Base in a pot and place over high heat to make the shio broth. Bring just to a boil, then reduce the heat to low and cover to keep warm.