Shio Ramen is a Japanese noodle soup that is known for its pale, light, and wonderful broth. It is among the four main types of ramen, such as Shio (salt-based), Shoyu (soy sauce-based), Miso (fermented soybean-based), and Tonkotsu (pork bone-based). Unlike heavy and rich styles of ramen, it has a delicate proportion of salt and umami, so it is an excellent choice for individuals who adore ramen.
In this guide, I will guide you through all you need to know about Shio Ramen, its history, and how you can make it at home.
What Is Shio Ramen?
The word “Shio” literally means salt in Japanese, describing the main seasoning of this ramen. In contrast to the creamy richness of Tonkotsu Ramen, Shio features a clear, amber broth that showcases the natural richness of its components. The broth is typically rendered from a light combination of chicken stock, fish stock, or vegetable broth, resulting in a light yet umami-packed taste.
History & Origins of Shio Ramen
Shio Ramen had its origins in Hakodate, Hokkaido, which is among the oldest ramen hubs in Japan. Unlike Sapporo miso ramen, Hakodate ramen features light, clear, and salt-flavored broth. It was influenced by Chinese noodle soups brought into Japan towards the close of the 19th century.
With ramen’s culture growing, this type of ramen spread throughout Japan, with the different regions making their variations. It is prepared with seafood-based stock in certain ramen restaurants for a delicate, soft umami taste, while others use chicken or pork broth for more richness.
Is Shio Ramen Healthy? Nutrition & Benefits
Shio ramen is usually a healthier option than richer ramen types such as tonkotsu due to its lighter broth and reduced fat content. In contrast to creamy, oil-based broths, it uses a clear, light base, which is easier to digest.
Health Benefits of Shio Ramen:
- Lower in fat: The soup contains less oil and fat content than thicker ramen varieties.
- Easier to digest: The light, clear broth is gentle on the stomach.
- Personalizable nutrition: Add vegetables, lean protein, and fiber toppings for a balanced meal.
- Hydration benefits: The broth will rehydrate you adequately, especially when prepared using a mild salt concentration.
However, it contains high sodium levels because it uses salt-based seasoning. If you are on a low-sodium diet, attempt to reduce the shio tare or have a broth with lower added salt.
Ingredients Used in Shio Ramen
It is made with five simple components that create its unique, light, tasty, and well-balanced taste. All the ingredients are indispensable to produce a real ramen experience.
The Soup Broth
The basis of all bowls of ramen is the broth, and that of Shio Ramen is to be light but rich. It’s customarily made up of a mix of dashi (Japanese stock) and chicken stock, while the variations also include adding in pork for more richness.
Shio Tare (Salt-Based Seasoning)
The depth of Shio Ramen noodles is developed from shio tare (a concentrated salt-based seasoning that infuses the broth with thickness). Tare is what gives ramen its distinctive flavor, and for Shio, it is carefully balanced so not to overpower the light broth.
Aroma Oil
Aroma oil is the hidden ingredient that adds richness to Shio noodles soup. It influences not only flavor but also the sensory input from the initial whiff of hot ramen scent to the finish with every bite.
Some of the most popular aroma oils utilized in Shio Ramen are:
- Chi-yu: Made from chicken skin for a strong umami taste.
- Negi Abura: With Tokyo negi, garlic, and ginger for a sweet, aromatic taste.
- La-yu: Chili oil with a slightly hot heat.
- Ma-yu: Paired with roasted garlic for its earthy, smoky depth.
For flavor balance, a mixture of Chi-yu and Negi Abura gets along well together adding richness to the broth without overwhelming the delicate flavors of this ramen noodles.
Noodles
The noodle are used in this ramen are just as important as the broth. The noodles are thin and straight by convention because they are effective at soaking up the light broth without becoming too heavy.
Toppings
Toppings provide texture, color, and additional depth of flavor. Even though the broth is sophisticated, toppings are easily adjusted to personal preferences.
Some traditional Shio Ramen toppings are:
- Chicken Chashu: A less rich alternative to pork chashu, slow-braised until tender.
- Ajitsuke Tamago (Ramen Egg): Soft-boiled egg marinated in a creamy yolk.
- Menma (Seasoned Bamboo Shoots): Offers a light crunch and earthy taste.
- Shiraga Negi (Julienned White Tokyo Negi): Offers a delicate onion-like pungency.
- Chopped Green Onions: Provides freshness and contrast.
To give a Yuzu Ramen shio twist, adding julienned yuzu zest and a drizzle of yuzu extract can give the dish a citrusy, light flavor which is perfect for warm weather.
How to Make Shio Ramen at Home?
Below, I will walk you through the essential ingredients and easy methods for making authentic shio ramen at home.
Essential Ingredients:
1. Dashi (Soup Stock)
Cold-brew dashi using kombu, shiitake mushrooms, niboshi, and katsuobushi adds a rich umami taste to the broth.
2. Ramen Broth
Ground chicken sautéed with ginger, garlic, and green onions will produce a tasty but clear stock.
3. Chicken Chashu
Boneless, skin-on chicken breast poached is a delicate topping, with the skin reserved to be used in aromatic oil.
4. Shio Tare
Mix sake, mirin, soy sauce, fish sauce, and salt for the perfect salt-seasoning foundation of the ramen.
5. Aroma Oil
Render chicken fat with green onions for the rich fragrance to contribute depth of flavor to the broth.
6. Toppings
Add ramen eggs, menma, and green scallions.
Step-by-Step Cooking Guide
Step 1: Prepare Cold Brew Dashi
Start by placing kombu, dried shiitake mushrooms, niboshi, and katsuobushi in cold water. Steep it in the refrigerator for at least four hours or overnight. Strain the dashi after steeping to make it clear and rich in umami.
Step 2: Get the Ramen Broth Ready
Next, add ground chicken, ginger, garlic, and Tokyo negi to the cold-brewed dashi. Simmer 40-50 minutes, skimming impurities. Then, strain the broth and discard the solids, retaining a flavorful base.
Step 3: Prepare Chicken Chashu
Poach the boneless chicken breast in lightly salted water until cooked. Let it rest and then cut it into thin rounds. This will be the tender topping for your ramen.
Step 4: Prepare Aroma Oil
As the broth is simmering, pan-fry chicken skin over low heat until it becomes crispy. Pan-fry Tokyo negi to flavor the oil. Strain and set aside to serve over your ramen.
Step 5: Prepare Shio Tare
Combine sake, mirin, soy sauce, fish sauce, and salt in a pan. Heat gently until the elements mix together in a well-balanced salt seasoning.
Step 6: Assemble the Ramen
Heat up the ramen noodles, and top each bowl with a serving of shio tare. Spoon the hot broth, chicken chashu, ramen egg, menma, aroma oil, and scallions on top.
What to Eat with Shio Ramen?
This ramen noodles is delicious with a variety of side dishes that complement its delicate flavor. Some of the best sides are:
Gyoza (Japanese Dumplings)
Crispy on the outside and tender inside, gyoza is a traditional side dish to serve with ramen. The savory pork or vegetable stuffing balances perfectly the delicate saltiness.
Tamago (Seasoned Soft-Boiled Egg)
A well-marinated ajitama (ramen egg) adds depth of umami to the dish, with each bite being more satisfying.
Edamame (Steamed Soybeans with Salt)
For a fresh and light side dish, edamame provides a plain, salty crunch to complement the broth’s clean and mild flavor.
Karaage (Japanese Fried Chicken)
Crispy and tender karaage provide a satisfying texture and richness, which contrasts stunningly with the lightness of this ramen broth.
Japanese Pickles (Tsukemono)
A small side of tsukemono, which might be pickled daikon or cucumber, helps to clean the palate and also adds to the overall pleasure of the dish.
Is Shio Ramen Vegetarian-Friendly?
Classic Shio is not vegetarian, and its broth is chicken, pork, or fish stock to provide it with a light but savory flavor. Some restaurants now also have vegetarian ones where they use kombu, mushrooms, and vegetables to mimic its deep umami flavor.
If you’re ordering the vegetable version, ensure that the broth has no animal products, and look for such items as eggs or fish-based seasonings that are utilized in a way that meets your nutritional needs.
Does Shio Ramen Contain Any Side Effects?
While shio is a delicious dish that many people love, it should be taken in moderation to avoid its side effects. The biggest concern is that it has high sodium content, and if consumed too frequently, it can lead to dehydration, high blood pressure, and other cardiovascular issues.
Also, individuals with food intolerance or fish-based broth allergy, soy, or wheat should be cautious since they are staples. Also, vegetarians and vegans should be cautious because shio traditionally uses animal stocks. When making it a healthy option, use vegetable or low-sodium options and also maintain a balanced diet.
Where to Eat the Best Shio Ramen in London?
If you want the finest shio ramen in London, you will have a couple of hidden treasures to discover in real Japanese ramen places throughout the city. Soho, Covent Garden, and Shoreditch are some of the areas famous for their rich culinary scenes, where there are multiple Japanese restaurants with well-prepared ramen.
If you enjoy genuine flavors, Negi & Nori is your spot! Though shio is not in our lineup, we have shoyu ramen, tonkotsu ramen, and Chicken Tantamen ramen, all filled with deep, umami flavor. Enjoy the taste of the best ramen in London!
Frequently Asked Questions
What is the difference between Shio and Shoyu Ramen?
Shio boasts a light, clear broth flavored with salt, which lends the soup a clean, soft taste. Shoyu, on the other hand, has a deeper, soy sauce-flavored broth that yields a richer, more robust flavor. Both differ in their flavorings, which presents them with differing tastes.
Can I make Shio Ramen with pork broth?
Yes, you can substitute pork broth for shio. Although classic recipes call for chicken or fish stock, pork broth provides depth and richness without compromising the lightness of shio. It adds flavor to the broth without dominating it.
How long does it take to make Shio Ramen at home?
Preparation of shio ramen recipe at home typically takes 3 to 4 hours. This encompasses preparation of the broth, cooking the stock, and preparation of the shio tare. Additions such as soft-boiled eggs and chashu could also take some preparation time.
What makes a good bowl of shio ramen?
A good bowl of shio will have a clear, light broth that’s adequately seasoned with shio tare. The noodles should be thin and slightly chewy. Even the toppings, including chashu, egg, and bamboo, should balance the subtlety of the broth without dominating it.
How to prepare a shio tare with a lot of flavor?
For a flavorful shio tare, combine sea salt, kombu, and shiitake mushroom dashi for umami, with some mirin and sake for depth. This seasoning mixture gives the broth a clean, rich flavor that complements its subtlety.
