Shio Ramen Recipe

Shio ramen is the lightest of the great ramen styles, a clear golden broth seasoned simply with salt so the flavour of the chicken and kombu shines through. Springy noodles, tender chashu and a jammy egg complete the bowl. It is clean, comforting and deeply satisfying.

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

Servings

4 servings

Calories

540

Ingredients

• 4 portions fresh ramen noodles
• 1.5 litres chicken stock
• 1 piece kombu, 10 cm
• 2 tablespoons light soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 2 teaspoons sea salt
• 2 spring onions, sliced
• 4 soft-boiled eggs, halved
• 200 g chashu pork, sliced
• 1 sheet nori, cut into strips
• 1 teaspoon sesame oil

Instructions

1. Warm the stock gently with the kombu for 20 minutes without boiling, then remove the kombu.
2. Add the soy sauce, mirin, sake and salt, and simmer for 5 minutes.
3. Cook the noodles in a separate pot of boiling water according to the packet, then drain well.
4. Divide the noodles between four bowls and ladle over the hot broth.
5. Top each bowl with chashu, half an egg, spring onions and nori.
6. Finish with a few drops of sesame oil and serve immediately.

Pro tips

• Never boil the kombu or the broth turns bitter.
• Cook the noodles separately so the broth stays clear.
• Warm the bowls with hot water first so the soup stays hot.
• Season the broth a touch saltier than you think; the noodles dilute it.

Frequently asked questions