Ramen Database > Types of Ramen

Shio Ramen

Shio Ramen is based on chicken broth. Its main seasoning is salt, and its toppings are usually a refreshing mix of seafood and veggies.

Shio ramen, one of the oldest and simplest forms of ramen, is known for its delicate and refreshing flavor. The name “shio” means salt in Japanese, and this ramen features a clear, salt-based broth that highlights the natural flavors of its ingredients.

Unlike heavier ramen varieties, shio ramen offers a light and subtle taste, making it an ideal choice for those who prefer a cleaner, more refined flavor profile. Its pale yellow broth, combined with carefully selected toppings, creates a harmonious and visually appealing dish that is both satisfying and nourishing.

The broth of shio ramen is a clear, golden liquid made primarily from a combination of chicken or fish stock and seasoned with salt. This simplicity allows the natural flavors of the ingredients to shine through.

The broth is often enhanced with kombu (kelp), dried seafood, and aromatic vegetables like onionsand garlic, which add depth and umami without overwhelming the palate. The result is a light, savory broth that is both comforting and invigorating, offering a perfect base for the ramen.

Shio ramen typically features thin, straight noodles that complement the lightness of the broth.

These noodles are usually firm to the bite, providing a satisfying texture that contrasts with the delicate broth. Their thinness allows them to absorb the flavors of the broth quickly, ensuring that each bite is infused with the subtle, savory essence of the soup. The noodles are cooked just until tender, preserving their slight chewiness and preventing them from becoming too soft or mushy.

Common toppings for shio ramen include slices of chashu (braised pork belly), which add a rich, savory element to the dish. Other typical toppings include menma (bamboo shoots), providing a crunchy texture, and negi (green onions), which offer a fresh, sharp contrast.

A slice of narutomaki (fish cake) adds both visual appeal and a mild fish flavor. Ajitsuke tamago (marinated soft-boiled egg) is often included, with its creamy yolk enhancing the overall richness. Occasionally, seafood such as clams or shrimp may be added to emphasize the oceanic flavor of the broth.

A brief history of Shio Ramen

Shio ramen has its roots in Japan’s early ramen history, emerging as one of the first types of ramen to gain popularity. Originating in Hakodate, Hokkaido, during the late 19th to early 20th century, shio ramen was influenced by Chinese immigrants who brought their noodle-making techniques to Japan.

Over time, local chefs adapted these techniques, incorporating Japanese ingredients and seasonings to create a distinctively light and clear broth. Shio ramen quickly became a favorite in coastal regions, where the abundance of seafood allowed for a rich, umami-laden broth.

Today, shio ramen remains a beloved staple in Japanese cuisine, celebrated for its simplicity, elegance, and ability to highlight the natural flavors of its ingredients.

Shio Ramen recipe

Ingredients For the Broth:

4 cups chicken stock
4 cups dashi stock
1 onion, halved
3 cloves garlic, smashed
1-inch piece of ginger, sliced
1 piece of kombu (dried kelp)
2 tablespoons sea salt
1 tablespoon sake
1 tablespoon mirin

Ingredients For the Toppings:

4 slices chashu (braised pork belly)
4 soft-boiled eggs (ajitsuke tamago)
1 cup bamboo shoots (menma)
4 slices narutomaki (fish cake)
1 sheet nori (seaweed), cut into strips
2 green onions (negi), chopped
4 shrimp or clams (optional)

For the Noodles:

4 servings of fresh or dried ramen noodles

Instructions:

Prepare the Broth:

In a large pot, combine the chicken stock, dashi stock, onion, garlic, ginger, and kombu.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Remove the kombu after 10 minutes to prevent bitterness.
Strain the broth to remove the solids.
Return the clear broth to the pot and add sea salt, sake, and mirin.
Simmer for another 10 minutes to meld the flavors.

Prepare the Noodles:

Cook the ramen noodles according to the package instructions.
Drain and set aside.

Assemble the Ramen:

Divide the cooked noodles among four bowls.
Pour the hot broth over the noodles.
Top each bowl with a slice of chashu, a soft-boiled egg (halved), bamboo shoots, a slice of narutomaki, and strips of nori.
Add shrimp or clams if using.
Garnish with chopped green onions.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.