Shio Ramen Recipe

Shio Ramen is the lightest and most delicate version of Japanese ramen, characterized by its clear broth made with salt and natural ingredients. Unlike miso or shoyu ramen, the shio broth highlights subtle flavors while maintaining depth thanks to a blend of chicken, vegetables, and herbs. Topped with melt-in-your-mouth chashu, a soft-boiled egg, bamboo shoots, and green onions, these noodles offer a perfect balance of sweetness, umami, and freshness. Ideal for a comforting, warm, and refined meal.

Author

iRASSHAi

Prep Time

30 minutes

Cooking Time

15 hours and 15 minutes

Servings

2

Category

Salted

Kitchen

Japanese

Ingredients

• 1.5 L of dashi broth
• 2 tablespoons of salt
• 1 tablespoon soy sauce
• 1 piece of ginger (2–3 cm), minced
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 4 portions fresh ramen noodles
• 200 g of braised pork chashu or braised chicken breast
• 2 ramen eggs (marinated soft-boiled eggs)
• 50–100 g bamboo shoots (menma)
• 2 green onions, sliced
• Spinach leaves or bok choy (optional)
• Sesame seeds for garnish

Directions

1. In a large saucepan, heat the sesame oil over medium heat.
2. Add the garlic and ginger, and sauté for 1–2 minutes until fragrant.
3. Pour in the chicken broth or dashi, bring to a boil, then reduce the heat.
4. Add the salt and soy sauce, taste, and adjust the seasoning.
5. In a separate pot of boiling water, cook the ramen noodles according to the package instructions. Drain and set aside.
6. Divide the noodles among 4 bowls.
7. Pour the hot broth over the top.
8. Add the slices of chashu, half a ramen egg per bowl, bamboo shoots, green onions, and spinach leaves, if desired.
9. Sprinkle with sesame seeds.