How to Make Shio Ramen at Home (Light & Flavorful)

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and pork shoulder is less expensive.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles offer more fiber, while spaghetti is a more accessible substitute.

soy sauce

🥗Healthier: tamari

💰Cheaper: regular soy sauce

Tamari is gluten-free, while regular soy sauce is more commonly available.

nori

🥗Healthier: seaweed salad

💰Cheaper: spinach

Seaweed salad is a healthy alternative, while spinach is a more common green.

Add 2 liters of water to a pot.

Use soft or filtered water for better flavor extraction from kombu.

Add 10g of kombu and 15g of dried scallops to the water and let soak for 30 minutes.

Roughly slice ginger and crack 2 garlic cloves with a knife to peel them easily.

Trim a Japanese leek, using the green part for stock and the white part for aroma oil.

After 30 minutes, set the pot over medium heat and add 200g of ground chicken, breaking it apart gently with chopsticks.

Remove the kombu and scallops just before the water reaches a simmer to avoid bitterness.

Hold the pot at a bare simmer (82-90°C or 180-194°F) and add the sliced ginger, garlic cloves, and green part of the leek.

Simmer uncovered for 30 minutes, skimming foam as necessary for clarity.

In a small pan, add 3 tbsp lard, 3 tbsp finely diced negi (white part), and 2 cloves of garlic; warm over low heat until fragrant, then remove from heat.

In a small saucepan, combine 4 tbsp sake, 2 tbsp white wine, 1 tbsp mirin, and 2 tsp sea salt; heat until salt dissolves and let bubble for 2 minutes before adding Japanese light soy sauce.

After 30 minutes of simmering, lift out the chicken and aromatics with a mesh spoon.

Bring the broth to just below a simmer, turn off the heat, and add 15g of katsuobushi; steep for 2 minutes before removing.

Set up a fine-mesh strainer lined with kitchen paper and strain the broth without pressing.

Measure the broth and top up with hot water to 1,400 ml (6 US cups) if needed.

Cook the ramen noodles according to package instructions, aiming for slightly firmer than usual, then drain thoroughly.

Combine tare with reheated broth before dividing between bowls for even seasoning.

Add the cooked noodles to the bowls, drizzle with infused oil, and add toppings such as soft-boiled eggs, menma, and chopped green onions.

Finish with yuzu or lemon zest and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens