📝 About This Recipe
Shio Ramen is the most elegant and ancient of the four major ramen styles, celebrated for its crystal-clear golden broth and delicate salinity. This recipe focuses on a sophisticated balance of chicken and dashi, elevated by a fragrant scallion oil and a custom sea salt tare. It is a masterclass in subtlety, offering a light yet deeply umami experience that highlights the quality of every single ingredient.
🥗 Ingredients
The Golden Broth
- 2 kg Whole Chicken Carcass (cleaned and rinsed thoroughly)
- 3 liters Water (filtered water preferred)
- 1 large piece Kombu (Dried Kelp) (about 10cm square)
- 4 pieces Dried Shiitake Mushrooms (for earthy depth)
- 2 inch knob Ginger (sliced and smashed)
- 4 cloves Garlic (smashed)
Shio Tare (Seasoning Base)
- 3 tablespoons Sea Salt (Maldon or Himalayan) (high quality salt is essential)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (dry style)
- 1 teaspoon Light Soy Sauce (just for a hint of fermented depth)
Aroma Oil and Noodles
- 1/2 cup Vegetable Oil (neutral flavor)
- 4 stalks Scallions (white parts only, chopped)
- 4 portions Fresh Ramen Noodles (thin, wavy style works best)
Toppings
- 8 slices Chashu Pork Belly (pre-cooked or store-bought)
- 2 pieces Ajitsuke Tamago (Marinated Egg) (halved)
- 1/4 cup Menma (Bamboo Shoots) (seasoned)
- 4 squares Nori (Seaweed) (toasted)
- 2 stalks Green Onions (finely sliced into rings)
👨🍳 Instructions
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1
Prepare the chicken: Place chicken carcasses in a large pot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones under cold water to remove all impurities and 'scum.' This ensures a clear broth.
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2
Start the broth: Return the cleaned bones to the pot with 3 liters of fresh filtered water. Add the ginger and garlic. Bring to a very gentle simmer—do not let it boil vigorously, or the broth will turn cloudy.
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3
Infuse the dashi: After 2 hours of simmering, add the kombu and dried shiitake mushrooms. Continue to simmer for another 1.5 to 2 hours, skimming any foam that rises to the surface.
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4
Make the Shio Tare: In a small saucepan, combine the sake and mirin. Bring to a boil for 1 minute to evaporate the alcohol. Stir in the sea salt and light soy sauce until the salt is completely dissolved. Remove from heat and set aside.
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5
Create the Aroma Oil: Heat the vegetable oil in a small skillet over low heat. Add the white parts of the scallions and cook slowly until they are golden brown and fragrant (about 10-12 minutes). Strain the oil and discard the solids.
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6
Finalize the broth: Strain the chicken broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, pale golden liquid. Keep it hot over low heat.
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7
Prepare the noodles: Bring a large pot of unsalted water to a rolling boil. Cook the fresh ramen noodles according to package instructions (usually 1-2 minutes for thin noodles). They should be 'al dente'.
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8
Warm the bowls: Pour some hot water into your serving bowls to warm them up, then discard the water right before assembling.
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9
Assemble the base: Into each warm bowl, add 1.5 tablespoons of the Shio Tare and 1 tablespoon of the Aroma Oil.
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10
Combine: Ladle approximately 350ml (about 1.5 cups) of the hot chicken broth into each bowl. Stir gently to incorporate the tare and oil.
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11
Add noodles: Carefully place the cooked noodles into the broth, lifting them with chopsticks to ensure they are neatly folded and not clumped.
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12
Garnish: Arrange two slices of chashu, half a marinated egg, a few bamboo shoots, and a square of nori on top. Sprinkle generously with fresh green onions.
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13
Serve immediately: Ramen is best enjoyed while the noodles are at their perfect texture and the broth is steaming hot.
💡 Chef's Tips
Never let the broth reach a rolling boil; a 'lazy bubble' is what keeps the soup clear. Use the highest quality sea salt you can find, as it provides the primary flavor profile. If you can't find fresh ramen noodles, look for 'Sun Noodle' brand in the freezer section or use high-quality dried Chuka Soba. Don't skip the aroma oil—it provides the 'fat' and mouthfeel that makes the soup feel like a complete meal. Always serve in pre-heated bowls to prevent the delicate broth from cooling too quickly.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Japanese Sake or a crisp Sapporo beer. Serve with a side of pan-fried pork Gyoza with a soy-vinegar dipping sauce. A small side of pickled ginger (beni shoga) provides a bright acidic contrast to the savory broth. For an extra kick, offer a small dish of Yuzu Kosho (citrus chili paste) on the side.