Shio ramen, literally meaning “salt ramen,” is one of the oldest and most traditional styles of Japanese ramen. Unlike Tonkotsu (pork bone) or Miso ramen, Shio ramen is known for its light, clear broth and clean, salty flavor profile. The word “shio” refers to the salt-based seasoning, which acts as the primary flavoring element rather than overpowering the broth. This style highlights the natural taste of the ingredients, especially the chicken-based broth and the umami-laden tare made from dried seafood and kombu.
Shio ramen is typically served with thin, straight noodles and topped with simple but flavorful ingredients like chashu pork, menma (fermented bamboo shoots), green onions, and soft-boiled eggs. Its clarity and balance make it ideal for those who prefer a lighter, more refined bowl of ramen. Making Shio ramen at home may sound complex, but with proper steps, fresh ingredients, and attention to detail, it’s entirely achievable—and incredibly rewarding.
In this guide, you’ll learn exactly how to make authentic Shio ramen from scratch, with focused instructions on every major component, from broth to final plating.
1. Prepare a Clear Chicken Broth for Authentic Shio Ramen Flavor
The base of Shio ramen is a light, clear broth made primarily from chicken, known for its delicate and clean taste. To prepare it, use 1.5 kg of chicken carcasses or wings, rinsed thoroughly to remove blood and impurities. In a large stockpot, cover the bones with cold water, bring to a boil, and skim the scum. Reduce to a gentle simmer and add aromatic vegetables like a halved onion, 3 crushed garlic cloves, a 2-inch piece of ginger, and a chopped leek. Simmer uncovered for 4 to 5 hours. Strain through a fine mesh sieve and discard the solids. The resulting broth should be golden and clear, without cloudiness, forming the perfect foundation for Shio ramen.
2. Make the Shio Tare: Salt-Based Seasoning Essential for Shio Ramen
The tare is the seasoning base of Shio ramen, responsible for the salty umami punch. Shio tare typically combines sea salt, kombu (dried kelp), and dried seafood. Soak a 4-inch piece of kombu and a tablespoon of dried anchovies or bonito flakes in 1 cup of warm water for 30 minutes. Remove kombu before boiling to avoid bitterness, then bring the mixture to a simmer and stir in 2 tablespoons of fine sea salt and 1 teaspoon of light soy sauce for depth. Once dissolved, strain and reserve the liquid. This Shio tare will be added to the bowl before the hot broth, imparting the iconic salt-forward flavor of Shio ramen.
3. Prepare Tender Chashu Pork Belly for Richness in Shio Ramen
Though Shio ramen is lighter than Tonkotsu, the richness of chashu pork belly balances the broth’s clarity. Roll a 500g slab of pork belly into a log and tie it with kitchen twine. In a pot, combine 1 cup soy sauce, 1 cup mirin, ½ cup sake, 1 cup water, 4 garlic cloves, 1 sliced ginger piece, and a bunch of scallions. Simmer the pork belly in this mixture for 1.5 to 2 hours until fork-tender. Once done, let it cool in the braising liquid. Slice thinly before serving. For an extra touch, sear the slices lightly with a blowtorch or hot pan to caramelize the edges before adding to the ramen bowl.
4. Boil Fresh Ramen Noodles to the Right Texture for Shio Ramen
Using the correct type of noodles is crucial. Shio ramen typically pairs best with thin, straight, firm ramen noodles, which complement the delicate broth. Bring a large pot of water to a rolling boil (not the broth), and cook the noodles according to package instructions—usually 2 to 3 minutes. Avoid overcooking, as a slightly chewy, al dente texture ensures the noodles don’t become mushy in the broth. Drain well and immediately transfer to serving bowls that already have tare at the bottom. Hot broth is ladled directly on top of the noodles to prevent them from overcooking.
5. Assemble the Shio Ramen with Classic Toppings and Precise Layering
Assembly is key to a balanced Shio ramen bowl. Start with 1 to 2 tablespoons of the prepared Shio tare in the bottom of a pre-warmed bowl. Add the freshly cooked noodles, then pour in the hot, strained chicken broth (about 350–400 ml). Top with slices of chashu pork belly, a jammy soft-boiled egg (marinated in the chashu liquid if possible), thinly sliced green onions, narutomaki (fish cake), and blanched spinach or menma (seasoned bamboo shoots). Finish with a drizzle of sesame oil or a few drops of yuzu juice for brightness. Serve immediately to enjoy the delicate balance of umami, salt, and texture that defines true Shio ramen.