Shio Ramen Recipe

Name: Shio Ramen
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 bowls
Cuisine: Japanese
Ingredients: 2 chicken leg quarters (about 1.5 lbs total); 1 lb pork bones (such as neck or trotters); 1 onion, halved; 1 head garlic, halved crosswise; 1 (2-inch) piece ginger, sliced; 2 dried shiitake mushrooms; 2 tbsp dried shrimp; 2 tbsp sake; 2 tsp salt, plus more to taste; 1 tbsp soy sauce (optional, for color); 1 lb fresh ramen noodles; 4 soft-boiled eggs, halved; 4 slices chashu (braised pork belly); 2 green onions, sliced; Nori sheets, for garnish; White pepper, to taste

Japanese · Soup · 150 min total

Shio Ramen recipe videos

A light and savory Japanese ramen with a clear chicken and seafood broth, seasoned with salt. This home-cook version simplifies the process while keeping the authentic flavor.

30
min prep

120
min cook

4
servings

650
kcal/serving

Ingredients

2 chicken leg quarters (about 1.5 lbs total)
1 lb pork bones (such as neck or trotters)
1 onion, halved
1 head garlic, halved crosswise
1 (2-inch) piece ginger, sliced
2 dried shiitake mushrooms
2 tbsp dried shrimp
2 tbsp sake
2 tsp salt, plus more to taste
1 tbsp soy sauce (optional, for color)
1 lb fresh ramen noodles
4 soft-boiled eggs, halved
4 slices chashu (braised pork belly)
2 green onions, sliced
Nori sheets, for garnish
White pepper, to taste

Instructions

Rinse chicken and pork bones under cold water. Place in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse bones to remove impurities.
Return bones to clean pot. Add onion, garlic, ginger, dried shiitake, dried shrimp, sake, and 3 quarts water. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, skimming any foam.
Remove chicken legs after 45 minutes (or when tender) and set aside. Continue simmering broth with remaining bones.
Strain broth through a fine-mesh sieve into another pot. Discard solids. Season broth with salt and optional soy sauce. Keep warm.
Cook ramen noodles according to package directions. Drain well.
Divide noodles among 4 bowls. Ladle hot broth over noodles.
Top each bowl with half a soft-boiled egg, a slice of chashu, sliced green onions, and a sheet of nori. Sprinkle with white pepper.

Tips

For a richer broth, add kombu (dried kelp) during simmering and remove before straining.
Chashu can be made ahead: braise pork belly in soy sauce, mirin, sake, and sugar until tender.
Soft-boiled eggs: boil for 6.5 minutes, then ice bath.
Leftover broth freezes well for up to 3 months.

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