📝 About This Recipe
Experience the delicate balance of the sea and the citrus grove with this elegant Yuzu Shio Ramen. Unlike its heavier tonkotsu cousins, this 'Shio' (salt-based) broth is light, clear, and sophisticated, elevated by the floral, tart aroma of fresh Japanese yuzu. It is a harmonious bowl that marries a complex chicken and dashi stock with perfectly chewy noodles, offering a refreshing twist on traditional Japanese comfort food.
🥗 Ingredients
The Clear Broth (Chintan)
- 2 kg Chicken carcasses (rinsed thoroughly in cold water)
- 3 liters Water (filtered water is preferred)
- 1 large Leek (green tops only)
- 2 inch piece Ginger (sliced and smashed)
- 1 piece Dried Kombu (approx 10cm square)
- 20 grams Katsuobushi (Bonito flakes) (added at the end for umami)
The Shio Tare (Seasoning Base)
- 2 tablespoons Sea salt (high quality flaky sea salt)
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 3 tablespoons Yuzu juice (freshly squeezed or high-quality bottled)
- 1 teaspoon Yuzu zest (finely grated)
Noodles and Toppings
- 4 portions Fresh Ramen Noodles (thin, wavy style preferred)
- 8 slices Chashu Pork Belly (prepared or store-bought)
- 2 pieces Ajitsuke Tamago (Marinated Egg) (halved)
- 1/2 cup Menma (Bamboo shoots) (seasoned)
- 2 stalks Green onions (finely sliced)
- 2 sheets Nori (Seaweed) (cut into quarters)
👨🍳 Instructions
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1
Prepare the chicken broth: Place the chicken carcasses in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones under cold water to remove all grey impurities. This ensures a clear broth.
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2
Return the clean bones to the pot with 3 liters of fresh filtered water, the leek tops, and smashed ginger. Bring to a very gentle simmer; do not let it boil vigorously or the broth will turn cloudy.
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3
Simmer the broth uncovered for 3 hours, skimming any foam that rises to the surface. After 3 hours, add the kombu and simmer for another 30 minutes.
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4
Turn off the heat. Remove the kombu and add the katsuobushi. Let it steep for 5 minutes, then strain the entire broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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5
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 until dissolved, then remove from heat and stir in the yuzu juice and zest.
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6
Prepare your toppings: Gently warm the chashu slices in a pan, slice the marinated eggs, and have your green onions and menma ready at room temperature.
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7
Bring a large pot of unsalted water to a rolling boil for the noodles. Shio ramen noodles are typically thin and cook quickly, usually in 90-120 seconds.
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8
While the noodle water boils, preheat your ramen bowls by filling them with hot tap water. Discard the water and dry the bowls just before serving.
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9
In each preheated bowl, add 1.5 to 2 tablespoons of the Shio Tare base.
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10
Ladle approximately 350ml of the piping hot chicken broth into each bowl, whisking slightly to incorporate the tare.
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11
Cook the ramen noodles according to package instructions. Drain them very well, shaking off all excess water so it doesn't dilute the soup.
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12
Place the noodles into the broth, lifting them with chopsticks to fold them neatly. Top with two slices of chashu, half an egg, menma, a sprinkle of green onions, and a square of nori.
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13
Finish with an extra tiny pinch of fresh yuzu zest on top for an immediate aromatic hit. Serve immediately while steaming hot.
💡 Chef's Tips
The secret to a great Shio ramen is clarity; never let the broth boil hard or it will emulsify the fats and turn 'paitan' (cloudy). If you cannot find fresh yuzu, a mix of 2 parts lemon juice and 1 part lime juice with a drop of orange blossom water is a decent substitute. Always salt your broth slightly more than you think; the noodles are unseasoned and will balance the saltiness once added. Use a 'Noodle Basket' if possible to ensure you can shake every drop of water off the noodles before they hit the soup. Store leftover broth in the freezer for up to 3 months; the flavor actually matures beautifully.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a dry Junmai Ginjo Sake to complement the citrus notes. Serve with a side of pan-fried pork Gyoza with a soy-vinegar dipping sauce. A small bowl of Takuruan (pickled daikon) provides a nice crunch and acidity between slurps. For a spicy kick, offer a side of Yuzu Kosho (fermented yuzu chili paste) for guests to stir in. Finish the meal with a light Matcha Mochi or ginger ice cream.