{"id":7375,"date":"2025-04-22T16:39:06","date_gmt":"2025-04-22T16:39:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7375"},"modified":"2025-04-22T16:43:39","modified_gmt":"2025-04-22T16:43:39","slug":"shio-ramen-%e5%a1%a9%e3%83%a9%e3%83%bc%e3%83%a1%e3%83%b3-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/shio-ramen-%e5%a1%a9%e3%83%a9%e3%83%bc%e3%83%a1%e3%83%b3-video\/","title":{"rendered":"Shio Ramen (\u5869\u30e9\u30fc\u30e1\u30f3) [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Shio Ramen (\u5869\u30e9\u30fc\u30e1\u30f3) [Video]<\/span><\/h2>\n
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Shio Ramen<\/em> (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\u2019s a bowlful of comfort and soul! This authentic and straightforward recipe is proof that you can enjoy restaurant-quality ramen at home. <\/span>
<\/div>{Vegetarian\/Vegan options included}<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cold Brew Dashi (Inactive)<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Namiko Hirasawa Chen – Just One Cookbook<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Cold Brew Dashi (for vegan\/vegetarian, see the Vegetarian Ramen Broth section)<\/span><\/h4>
  • 12\u00bd<\/span> cups<\/span> water<\/span><\/li>
  • \u2154<\/span> oz<\/span> Kombu (edible kelp)<\/span> (roughly 2 pieces; 4 x 4 inches, 10 x 10 cm per piece)<\/span><\/li>
  • \u2154<\/span> oz<\/span> dried Shiitake mushrooms<\/span> (5\u201310 g per piece; my 4 pieces are \u2154 oz, 20 g)<\/span><\/li>
  • \u2154<\/span> oz<\/span> Iriko\/Niboshi<\/span> (boiled and dried anchovies)<\/span><\/li><\/ul><\/div>

    <\/span>For the Ramen Broth (for vegan\/vegetarian, see the Vegetarian Ramen Broth section)<\/span><\/h4>
    • 12<\/span> cups<\/span> Cold Brew Dashi<\/span> (see above)<\/span><\/li>
    • 1\u00bd<\/span> lbs<\/span> ground chicken<\/span><\/li>
    • 1<\/span> knob<\/span> ginger<\/span><\/li>
    • 1<\/span> Tokyo Negi (Naga Negi; long green onion)<\/span> (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)<\/span><\/li>
    • \u2154<\/span> oz<\/span> Katsuobushi (dried bonito flakes)<\/span> (I used thick shavings; for thin shavings, use the same amount in weight or 2 packed cups)<\/span><\/li><\/ul><\/div>

      <\/span>For the Chicken Chashu (skip for vegan\/vegetarian)<\/span><\/h4>
      • 1<\/span> boneless skin-on chicken breast<\/span> (you can get bone-in chicken breast and ask the butcher to remove the bone or remove it yourself; use 2 chicken breasts, 4 cups water, and 40 g salt if you want to use the large center cut or attractive slices)<\/span><\/li>
      • 2<\/span> cups<\/span> water<\/span><\/li>
      • 2<\/span> Tbsp<\/span> Diamond Crystal kosher salt<\/span> 20 g<\/span><\/li>
      • freshly ground black pepper<\/span><\/li><\/ul><\/div>

        <\/span>For the Aroma Oil<\/span><\/h4>
        • 1<\/span> chicken skin<\/span> (from 1 chicken breast; skip for vegan\/vegetarian)<\/span><\/li>
        • some dark green tops of the Tokyo Negi<\/span><\/li>
        • light green leaves of the Tokyo Negi<\/span><\/li>
        • 1<\/span> clove<\/span> garlic<\/span><\/li>
        • \u00bc<\/span> cup<\/span> neutral oil<\/span><\/li><\/ul><\/div>

          <\/span>For the Shio Tare (dipping sauce)<\/span><\/h4>
          • \u00bd<\/span> cup<\/span> Cold Brew Dashi<\/span> (for vegan\/vegetarian, use vegetable stock)<\/span><\/li>
          • \u00bd<\/span> cup<\/span> sake<\/span><\/li>
          • 2<\/span> Tbsp<\/span> mirin<\/span><\/li>
          • 2<\/span> tsp<\/span> soy sauce<\/span><\/li>
          • \u00bc<\/span> tsp<\/span> fish sauce<\/span> (optional; skip for vegan\/vegetarian)<\/span><\/li>
          • \u00bc<\/span> cup (40g)<\/span> Diamond Crystal kosher salt<\/span><\/li>
          • \u2159<\/span> oz<\/span> Katsuobushi (dried bonito flakes)<\/span> (I used thick shavings; for thin shavings, use the same weight measurement or \u00bd cup)<\/span><\/li><\/ul><\/div>

            <\/span>For the Noodles and Toppings<\/span><\/h4>
            • 4<\/span> servings<\/span> fresh ramen noodles<\/span> (1\u00bc\u20131\u00bd lbs, 566\u2013680 g fresh noodles; 13 oz, 360 g dry ramen noodles; for gluten-free, use GF ramen noodles)<\/span><\/li>
            • outer layers of the Tokyo Negi\u2018s white stalk<\/span> (to make shiraga negi<\/em> (white scallion topping; use the remaining inner core for the Aroma Oil)<\/span><\/li>
            • 1<\/span> green onion\/scallion<\/span><\/li>
            • 4<\/span> Ramen Eggs (Ajitsuke Tamago)<\/span> (skip for vegan)<\/span><\/li>
            • 1<\/span> Chicken Chashu<\/span> (for vegetarian\/vegan, grill king oyster mushrooms, eggplant, or fried tofu)<\/span><\/li>
            • \u00bc<\/span> cup<\/span> Menma (seasoned bamboo shoots)<\/span> (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)<\/span><\/li><\/ul><\/div>

              <\/span>For the Vegetarian Ramen Broth (optional)<\/span><\/h4>
              • 1<\/span> Tbsp<\/span> toasted sesame oil<\/span><\/li>
              • 2<\/span> tsp<\/span> grated ginger<\/span><\/li>
              • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
              • 4<\/span> cups<\/span> vegetable stock\/broth<\/span><\/li>
              • 4<\/span> cups<\/span> water<\/span><\/li>
              • \u00bd<\/span> oz<\/span> Kombu (dried kelp)<\/span> (roughly 6 x 6 inches, 15 x 15 cm per \u00bd oz or 15 g)<\/span><\/li>
              • 1<\/span> oz<\/span> dried Shiitake mushrooms<\/span> (my 6 pieces are 1 oz, 30 g)<\/span><\/li><\/ul><\/div><\/div>\n

                <\/span>Instructions<\/span><\/h3>

                Before You Start…<\/h4>
                • I measure my ingredients using a kitchen scale. For the best results, I highly recommend making the Cold Brew Dashi overnight, or at least 4 hours in advance. You simply need to add the dried ingredients to the water, then leave it to steep.<\/span><\/div><\/li><\/ul><\/div>

                  <\/span>To Make the Cold Brew Dashi and Ramen Broth<\/span><\/h4>
                  • Gather all the ingredients for making the Cold Brew Dashi and ramen broth. You can keep the ground chicken in the refrigerator for now.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • In a large pot, combine 12\u00bd cups water, \u2154 oz Kombu, \u2154 oz dried Shiitake, and \u2154 oz Iriko\/Niboshi (boiled and dried anchovies). If you use several pieces of Kombu, count them so you know how many pieces to remove later.<\/span><\/div>
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                  • Let it steep overnight (preferably) or at least 4 hours. Do not steep longer than 12 hours or the Kombu will turn slimy and the Dashi will be bitter. During summertime or hot weather, keep your pot in the refrigerator for food safety.<\/span><\/div>
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                  • After steeping, reserve the specified amount of this dashi (\u00bd cup, 120 ml) for making the Shio Tare later. Set it aside.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Thinly slice 1 knob ginger into about 3 slices. Cut and separate 1 Tokyo Negi (Naga Negi; long green onion) into four sections: 1) the white stalk; 2) the Y-shaped piece where the white stalk and light green leaves meet; 3) the light green leaves; and 4) the dark green tops. Reserve the outer layers of the white stalk for the Shiraga Negi (white scallion topping) and the stalk\u2018s light green core for the aroma oil (See Step 2 of \u201cTo Prepare the Toppings\u201c for how to remove the core). For making the soup, we\u2018ll use half of the dark green tops plus the Y-shaped piece (see center top of the photo, below right).<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • To the pot of 12 cups Cold Brew Dashi add 1\u00bd lbs ground chicken, the ginger slices, half of the Negi\u2018s dark green tops, and the Y-shaped Negi piece.<\/span><\/div>
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                  • Set the pot on the stove over medium heat. Using a wooden spatula, gently break apart the ground chicken while you heat up the stock. Do not leave any big chunks of chicken. Slowly bring the stock to a gentle boil to extract the flavor from the Kombu. Right before the liquid boils, remove all the Kombu pieces that you counted earlier and discard them.<\/span><\/div>
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                  • Lower the heat and simmer the stock for 30 minutes. Remember to keep the stock gently simmering but not boiling. As we\u2018re using ground chicken, we do not need to skim the scum from the stock. During this time, you can start making the Chicken Chashu (see below).<\/span><\/div>
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                  • After 30 minutes of simmering, add the thick shavings (Atsukezuri) of \u2154 oz Katsuobushi (dried bonito flakes) and gently simmer for another 10\u201315 minutes. If you are substituting with thin shavings (Hanakatsuo), add them to the simmering stock and cook for just 30 seconds, turn off the heat, and let the Katsuobushi steep for an additional 10 minutes.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Drain the stock in a fine-mesh strainer (especially if you\u2018re using thin shavings) over a large pot. I\u2018m using an 8-cup measuring cup to measure the total amount of soup. For 4 servings, I had 8\u00bd cups of ramen soup after cooking. I then transferred the soup to the large pot. You can repurpose the spent ground chicken to make All-Purpose Miso Sauce, Soboro Don, Soboro Ankake, Keema Curry, Kimchi Soup, Kabocha Pork Stir-Fry, Mapo Tofu, and Mapo Eggplant.<\/span><\/div>
                    \"\"<\/div> <\/li>
                  • Keep the pot of soup uncovered while prepping the other ingredients. The moisture will continue to evaporate, allowing the soup to develop more concentrated flavors. <\/span><\/div>
                    \"\"<\/div> <\/li><\/ul><\/div>

                    <\/span>To Make the Vegetarian Ramen Broth (Optional)<\/span><\/h4>
                    • Gather the ingredients for the vegetarian ramen broth. Set a large pot over medium heat. When it\u2018s hot, add 1 Tbsp toasted sesame oil and stir-fry 2 tsp grated ginger and 2 cloves garlic (minced) until fragrant.<\/span><\/div><\/li>
                    • Add 4 cups vegetable stock\/broth, 4 cups water, \u00bd oz kombu (dried kelp), and 1 oz dried shiitake mushrooms. Slowly bring it to a simmer. When it almost reaches a simmer, remove the kombu from the liquid and discard it. Continue to simmer uncovered for 5 minutes. Remove from the heat and set it aside. Keep the pot of soup uncovered while prepping the other ingredients. The moisture will continue to evaporate, allowing the soup to develop more concentrated flavors. <\/span><\/div><\/li><\/ul><\/div>

                      <\/span>To Make the Chicken Chashu<\/span><\/h4>