Shio Ramen Recipe: How to Make Homemade Shio Ramen
Written by MasterClass
Last updated: Apr 1, 2025 • 2 min read
Shio ramen is a Japanese noodle dish that you can easily make at home.
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What Is Shio Ramen?
Shio ramen is ramen noodle soup that has been seasoned primarily with salt, or shio in Japanese. Japanese ramen starts with a soup base made from chicken or pork bones, seafood, or dashi; the tare (flavoring agent) is typically added later so that one stock can yield multiple flavors. This also allows the chefs at ramen shops to control the seasoning for each bowl of ramen. To make shio ramen, shio tare is added to the ramen broth—typically a chintan (clear) broth. Hakodate, on the island of Hokkaido in Japan, is considered the birthplace of shio ramen.
Shio Ramen Variations
Types of shio ramen include hakodate ramen, which is traditionally made with pork bones and/or chicken bones and flavored with kombu (kelp) and scallops for an umami flavor. Another variation is tanmen ramen from Yokohama in the Kanto region where Tokyo is located. Tanmen ramen is made with chicken broth and topped with stir-fried vegetables such as bean sprouts, leeks, and cabbage.
Shio Ramen vs. Shoyu Ramen: What’s the Difference?
Shio (salt) and shoyu (soy sauce) are both common ramen broth seasonings that add saltiness to the ramen noodle soup. Ramen broth seasoned with shio will have a mild flavor compared to ramen with shoyu, which adds a more complex, umami flavor to the broth.
Classic Shio Ramen Recipe
makes
prep time
20 mintotal time
35 mincook time
15 minIngredients
For the shio tare:
To assemble:
- 1
Make the shio tare. In a small saucepan, combine 1 cup of water with salt.
- 2
Bring to a boil over medium-high heat and stir to dissolve.
- 3
Add the mirin and kombu, remove from the heat, and cover.
- 4
Let steep for 5 minutes.
- 5
Remove the kombu and return the mixture to the heat.
- 6
Add the katsuobushi and bring it to a simmer.
- 7
Remove from the heat, cover, and let steep for 3 minutes.
- 8
Using a fine-mesh strainer, strain out the liquid and set it aside.
- 9
Bring a large pot of unsalted water to a boil.
- 10
Meanwhile, in a small saucepan, combine chicken broth and dashi stock and bring to a low simmer.
- 11
Cook the ramen noodles in boiling water according to package directions.
- 12
While ramen noodles cook, add the tare to the simmering chicken broth and dashi stock.
- 13
Place one teaspoon of chicken fat at the bottom of each bowl.
- 14
When the ramen noodles are fully cooked, drain and divide the noodles over the two bowls.
- 15
Ladle the soup base over the noodles.
- 16
Add the ramen toppings. Top each bowl of ramen with two slices of chashu and one piece of menma. Place a nori sheet in between an egg half and the side of the bowl, and finish the dish with a handful of sliced scallions.
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