Shio Ramen

Shio Ramen (or Salt-Flavored Ramen) is one of the most popular styles of ramen in Japan! Toothsome noodles are nestled in a base of dashi and clear chicken broth and topped with seasoned bamboo shoots, sliced chicken chashu, and jammy ramen eggs. It’s a bowlful of comfort and soul! This authentic and straightforward recipe is proof that you can enjoy restaurant-quality ramen at home.

For the Cold Brew Dashi (for vegan/vegetarian, see the Vegetarian Ramen Broth section)

• 12½ cups (3L) water
• ⅔ oz (20 g) kombu (roughly two pieces of 4 inches x 4 inches, 10 x 10 cm for 4 servings)
• ⅔ oz (20 g) dried shiitake (The weight of each dried mushroom varies from 5 grams to 10 grams depending on the size and thickness; my 4 pieces are 20 g).
• ⅔ oz (20 g) iriko or niboshi (dried baby sardines/anchovies)

For the Ramen Broth (for vegan/vegetarian, see the Vegetarian Ramen Broth section)

• 12 cups (2880 ml) Cold Brew Dashi (see above)
• 1½ lbs (680 g) ground chicken
• 1 knob ginger
• 1 Tokyo negi (naga negi; long green onion) (separated; for the broth, use some of the dark green tops and the Y-shaped section where the leaves meet the stalk; substitute with several green onions)
• ⅔ oz (20 g) katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same amount in weight or 2 packed cups for 4 servings)

For the Chicken Chashu (skip for vegan/vegetarian)

• 1 boneless, skin-on chicken breast (you can get bone-in chicken breast and ask the butcher to remove the bone or remove it yourself)
• 2 cups (480 ml) water
• 2 Tbsp kosher salt (Diamond Crystal; use half for table salt) (20 g for 4 servings)
• freshly ground black pepper

For the Aroma Oil

• 1 chicken skin (from one chicken breast; skip for vegan/vegetarian)
• some dark green tops of the Tokyo negi
• light green leaves of the Tokyo negi
• 1 clove garlic
• ¼ cup (60 ml) neutral-flavored oil (vegetable, rice bran, canola, etc.)

For the Shio Tare

• ½ cup (120 ml) Cold Brew Dashi (for vegan/vegetarian, use vegetable stock)
• ½ cup (120 ml) sake
• 2 Tbsp mirin
• 2 tsp soy sauce
• ¼ tsp fish sauce (optional; skip for vegan/vegetarian)
• ¼ cup (40 g) kosher salt (Diamond Crystal; use half for table salt) (40 g for 4 servings)
• ⅙ oz (5 g) katsuobushi (dried bonito flakes) (I used thick shavings; for thin shavings, use the same weight measurement or ½ cup for 4 servings)

For the Noodles and Toppings

• 4 servings fresh ramen noodles (1¼-1½ lbs or 566-680 g fresh noodles for 4 servings; for dry ramen noodles, use 13 oz or 360 g for 4 servings; for gluten-free, use these GF ramen noodles)
• outer layers of the Tokyo negi's white stalk (to make shiraga negi (white scallion topping); use the remaining inner core for the Aroma Oil)
• 1 green onion/scallion
• 4 Ramen Eggs (Ajitsuke Tamago) (skip for vegan)
• 1 Chicken Chashu (for vegetarian/vegan, grill king oyster mushrooms, eggplant, or fried tofu)
• ¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon)

For the Vegetarian Ramen Broth (optional)

• 1 Tbsp roasted sesame oil
• 2 tsp grated ginger
• 2 cloves garlic (minced)
• 4 cups (960 ml) vegetable stock/broth
• 4 cups (960 ml) water
• ½ oz (15 g) kombu (dried kelp) (roughly 6 inches x 6 inches, 15 x 15 cm for 4 servings)
• 1 oz (30 g) dried shiitake mushrooms (my 6 pieces are 30 g)