Discover how to make authentic Shio Ramen, a light yet umami-packed Japanese noodle soup! This delicate broth, made with chicken stock and a special seasoning base, is easy to prepare at home. Follow this detailed recipe with ingredient substitutions to make it accessible anywhere.
Shio Ramen
Difficulty: ★★★★☆1
servings30
minutes40
minutesIngredients
- For the Chicken Broth (Toridashi):
1 3/4 cups (400ml) chicken stock (homemade or store-bought)
Substitute: Low-sodium chicken broth + 1 piece dried kelp (kombu) simmered for extra umami2 tsp chicken fat (chiyu, rendered from chicken skin)
Substitute: 2 tsp vegetable oil + 1/2 tsp toasted sesame oil- For the Seasoning Base (Kaeshi):
1/4 cup (50ml) soy sauce
1 1/3 tbsp (20ml) mirin
2 tbsp (30ml) sake
1 piece kombu (dried kelp, about 2x2 inches / 5x5 cm)
- For the Salt Blend:
10g (about 2 tsp) salt (adjust to taste)
- For the Noodles & Toppings:
1 serving fresh ramen noodles (Substitute: fresh Chinese-style egg noodles)
n chashu (braised chicken)
Soft-boiled marinated egg (Ajitsuke Tamago)
Mizuna greens (or substitute with baby spinach or scallions)
Directions
- Prepare the Chicken Fat and Broth (Toridashi)
If making homemade chicken broth, simmer chicken bones and water for at least 1 hour, skimming impurities.
If using store-bought broth, gently heat it with a piece of dried kombu for extra umami.
In a small pan, render chicken fat by heating chicken skin over low heat until it releases oil, then strain and set aside. - Make the Seasoning Base (Kaeshi)
In a small saucepan, heat sake and mirin over medium heat for 1-2 minutes to evaporate the alcohol.
Add soy sauce, bring to a light boil, then remove from heat.
Add kombu, cover, and let sit for at least 2 hours to develop deep flavors. - Cook the Noodles & Heat the Broth
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions.
While cooking the noodles, warm the chicken broth gently over low heat (avoid boiling, as it can make the flavor harsh). - Assemble the Ramen
In a serving bowl, add 15g (about 1 tbsp) of the seasoning base (Kaeshi).
Pour in hot chicken broth, then stir in salt to taste.
Add drained ramen noodles to the bowl.
Top with chicken chashu, soft-boiled egg, and mizuna greens.
Drizzle with chicken fat (chiyu) for extra richness. - Serve and Enjoy!
Serve immediately while hot and enjoy your homemade Shio Ramen!
Notes
- ✔ For a clearer broth: Simmer chicken bones slowly and skim impurities frequently.
✔ For deeper umami: Let the seasoning base (Kaeshi) sit overnight before using.
✔ For a milder saltiness: Adjust the amount of salt to your preference.
✔ Make it spicier: Add a drizzle of chili oil or a sprinkle of shichimi togarashi (Japanese chili flakes).
✔ Storage: The broth and seasoning base can be stored separately in the fridge for up to 3 days or frozen for 1 month.