Soups & Stews

Shio Ramen

This Shio Ramen features a delicately balanced, crystal-clear broth that highlights the pure flavors of chicken and seafood. Paired with springy noodles and traditional toppings like chashu and ajitama, it's a sophisticated yet comforting bowl that captures the essence of Japanese soul food.

Prep

20m

Cook

60m

Serves

Calories

540kcal

Qty	Ingredient
8 cups 2 liters	Low-sodium chicken stock
1 piece 10 grams	Kombu (dried kelp)
3 pieces 15 grams	Dried shiitake mushrooms
2 tbsp 30 grams	Sea salt
1 tbsp 15 ml	Mirin
4 portions 600 grams	Fresh ramen noodles
8 slices 200 grams	Chashu pork slices
2 eggs 2 pieces	Marinated soft-boiled eggs (Ajitama)
2 stalks 30 grams	Green onions, finely sliced
1 sheet 1 sheet	Nori (dried seaweed)

2 Method

Step 1. Prepare the Shio Tare: In a small saucepan over low heat, combine the sea salt, mirin, and 2 tablespoons of water. Stir until the salt is completely dissolved, then set aside.

Step 2. Infuse the Broth: Place the chicken stock, kombu, and dried shiitake mushrooms in a large stockpot. Bring to a very gentle simmer over medium-low heat. Let it steep for 45 minutes. Do not let the broth boil vigorously, as this will make it cloudy.

Step 3. Strain: Remove the kombu and shiitake mushrooms from the broth and discard (or save for another use). Keep the broth hot on the lowest heat setting.

Step 4. Cook Noodles: Bring a separate large pot of water to a boil. Add the ramen noodles and cook according to the package instructions (usually 2-3 minutes). Drain thoroughly.

Step 5. Assemble: In each of the 4 serving bowls, add 1.5 tablespoons of the prepared Shio Tare. Pour 2 cups (500ml) of the hot broth into each bowl and stir gently.

Step 6. Final Touch: Divide the cooked noodles among the bowls. Arrange 2 slices of chashu, half an egg, a sprinkle of green onions, and a small rectangle of nori on top. Serve immediately.

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Temperature is key: Pre-warm your ramen bowls with hot water before assembling to ensure the soup stays hot.
·
For extra depth, add a teaspoon of aroma oil (like scallion oil or toasted sesame oil) to the bowl before adding the broth.
·
Never boil the broth once the kombu is inside, as it can release a bitter, slimy texture.
·
Use high-quality sea salt (like Maldon or Japanese sea salt) for a cleaner flavor profile.

? FAQ

What is the difference between Shio and Shoyu ramen?

Shio means 'salt,' and the broth is seasoned primarily with salt for a light, clear appearance. Shoyu ramen is seasoned with soy sauce, resulting in a darker, more umami-forward brown broth.

Can I make this vegetarian?

Yes! Swap the chicken stock for a rich vegetable stock made with onions, carrots, and extra dried mushrooms.

Where can I find ramen noodles?

Fresh ramen noodles are usually found in the refrigerated section of Asian grocery stores. Dried organic ramen noodles are also a good pantry-stable alternative.

How do I make the broth perfectly clear?

The secret is to never let the water reach a rolling boil. Keep it at a gentle 'smile' (barely bubbling) and skim any foam that rises to the top.

Yashoku Ramen

Shio Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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