How to make Shio Ramen 塩ラーメン

Do you think all ramen is heavy and rich? Think again. If you’ve only tried creamy tonkotsu or thick miso ramen, you’re missing out on a delicious, light version called Shio Ramen. This clear broth ramen is simple, clean, and filled with layers of delicate flavor. It’s the kind of meal that feels warm and gentle, but still satisfying.

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In this guide, you’ll learn how to make Shio Ramen at home with step-by-step instructions. Whether you’re new to ramen or love cooking Japanese food, this recipe is easy to follow and worth the effort.

What is Shio Ramen?

“Shio” means “salt” in Japanese. Shio Ramen is a type of ramen with a clear, salty broth. It doesn’t rely on thick pastes like miso or fatty pork bones like tonkotsu. Instead, it uses a salt-based seasoning (shio tare) and a broth made from dashi, chicken, and seafood. The result is light, golden, and packed with umami flavor.

Shio ramen is popular in Japan for people who want something delicious but not too heavy. It’s also one of the easiest ramen broths to start with if you’re making it from scratch.

Why This Recipe Works

• Clear and clean broth that’s still full of flavor.
• Homemade toppings like chicken chashu and ramen eggs for that authentic ramen shop touch.
• Customizable: Vegan and gluten-free versions included.
• You can prepare the broth, tare, and toppings in advance to save time when you’re ready to serve.

Ingredients Overview

Here’s a quick look at the most important parts of this recipe:

1. Cold Brew Dashi

Dashi is the base of many Japanese soups. For this recipe, the base starts with an overnight soak of kombu, dried shiitake mushrooms, and iriko (dried anchovies) in water to build deep umami flavor.

• Kombu gives a deep umami taste.
• Shiitake mushrooms add earthiness.
• Iriko gives a light seafood flavor.
• Vegan? Leave out the iriko.

2. Ramen Broth

After making dashi, you’ll simmer it with:

• Ground chicken – adds richness and depth.
• Ginger and Tokyo negi (Japanese green onions) – for freshness.
• Katsuobushi (bonito flakes) – gives a smoky, umami flavor.

3. Shio Tare (Salt Seasoning)

This salty sauce gives the broth its flavor. It includes:

• Dashi
• Sake
• Mirin
• Soy sauce
• Fish sauce (optional)
• Salt
• Bonito flakes

This tare is added to the bowl before pouring in the hot broth.

4. Chicken Chashu

Instead of pork, we use gently simmered chicken breast. It’s tender, juicy, and easy to prepare.

5. Aroma Oil

This flavored oil adds richness to the bowl. It’s made by frying chicken skin, garlic, and green onions in neutral oil.

6. Noodles and Toppings

Use fresh or dry ramen noodles. Toppings can include:

• Ramen eggs (Ajitsuke Tamago)
• Menma (bamboo shoots)
• Chicken chashu
• Shiraga negi (white scallion strips)
• Green onions

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Step-by-Step Instructions

Step 1: Make Cold Brew Dashi

1. In a large pot, add 12½ cups water, kombu, shiitake mushrooms, and iriko.
2. Let it steep overnight or at least 4 hours in the fridge.
3. Strain out the solids. Set aside ½ cup for the tare.

Tip: Don’t steep kombu longer than 12 hours—it can become slimy.

Step 2: Make the Broth

1. Stir ground chicken, sliced ginger, and the tops of green onions into the chilled dashi to start building the broth.
2. Simmer on medium heat for 30 minutes.
3. Add katsuobushi and simmer another 10–15 minutes.
4. Strain the broth and keep warm.

Step 3: Make the Shio Tare

1. Mix dashi, sake, mirin, soy sauce, salt, and a splash of fish sauce (if using) in a small saucepan.
2. Simmer for 5 minutes.
3. Add katsuobushi and let it steep.
4. Strain and set aside.

This concentrated seasoning balances the broth and can be adjusted to taste.

Step 4: Prepare Chicken Chashu

1. Remove the skin from a boneless chicken breast.
2. Simmer the chicken in salted water with black pepper for 25–30 minutes.
3. Let it cool and slice thinly.

Optional: Use a kitchen torch to sear the surface for a smoky finish.

Step 5: Make the Aroma Oil

1. In a pan, cook chicken skin, garlic, and chopped green onion in neutral oil over low heat for 10–15 minutes.
2. Strain out the solids and save the oil.

Step 6: Prepare Toppings

• Slice ramen eggs in half.
• Cut the white part of a green onion into thin strips and soak in cold water.
• Prepare bamboo shoots and slice green onions.

Want to explore more creative ideas to top your bowl? Don’t miss our full guide on the best ramen toppings to customize your Shio Ramen with authentic Japanese flair.

Step 7: Cook Noodles and Assemble

1. Boil water and cook noodles as directed. Don’t overcook—they should be slightly firm.
2. In each bowl, add:
   • 2 tablespoons shio tare
   • 1 tablespoon aroma oil
3. Pour 350 ml of hot broth into each bowl.
4. Add drained noodles and gently arrange.
5. Top with ramen eggs, chicken chashu, green onions, and bamboo shoots.

Serve immediately for best taste and texture.

Storage Tips

Shio ramen components store well when kept separately:

• Store the broth in the refrigerator for up to 3 days, or freeze it for as long as 1 month.
• Tare and oil: Refrigerate for up to 1 week.
• Chashu and toppings: Store in airtight containers for 2–3 days.
• Noodles: Always cook fresh. Do not store cooked noodles.

Prep the broth and toppings ahead to build quick bowls later in the week.

Recipe Variations

Looking to mix it up? Try these ideas:

• Vegan Shio Ramen: Use veggie broth and top with grilled tofu or mushrooms.
• Spicy Version: Add chili oil or hot sesame sauce.
• Yuzu Style: A splash of citrus like yuzu or lime juice brightens the flavor.
• For a gluten-free option, choose rice-based ramen noodles and swap soy sauce with tamari.

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Final Thoughts

Shio Ramen is proof that ramen doesn’t need to be thick or heavy to taste amazing. The clear broth is elegant, balanced, and full of depth. It’s the kind of recipe that shows the beauty of simple, quality ingredients prepared with care.

Making shio ramen at home takes time, but it’s absolutely worth it. Once you’ve got the broth, tare, and toppings ready, building your bowl becomes easy. The best part? You can adjust it to your taste every time.

Try it once, and you’ll want to make it again and again. If you’re a fan of discovering unique parts of Japanese culture beyond ramen, don’t miss the charming Teddy Bear Museum in Japan. It’s a hidden gem that offers a cozy look into a surprising side of Japan.

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Frequently Asked Questions

Is Shio Ramen salty?

It’s well-balanced. You control the salt level with the shio tare. Start small and add more to taste.

Can I use pork instead of chicken?

Yes, pork belly or pork shoulder can be used for a different take on chashu.

Can I use store-bought broth?

If needed, use low-sodium chicken broth and add kombu and shiitake for more flavor. But homemade is best.

Is this recipe good for meal prep?

Yes. Make the broth, tare, oil, and toppings ahead. Just cook noodles fresh when ready to eat.

Can I freeze ramen?

You can freeze the broth and toppings, but not the noodles. They lose their texture once thawed.

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Let me know how your Shio Ramen turns out and don’t be afraid to make it your own. Whether you’re cooking for yourself or impressing guests, this is one ramen recipe that delivers comfort and flavor every time.