Shio Ramen From Scratch

Name: Shio Ramen From Scratch
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2000 ml water (preferably soft or filtered); 10 g dried kelp (kombu); 15 g dried scallops (conpoy) (or packing liquid from canned clams/scallops or clam juice); 50 g Japanese leek (naganegi) (green part cut in half/quarters, or regular leek/onion/shallot green); 20 g ginger root; 2 cloves garlic; 200 g ground chicken (or ground turkey or chicken wings/drumsticks); 15 g bonito flakes (katsuobushi); 3 tbsp lard (or duck fat or chicken schmaltz); 3 tbsp Japanese leek (naganegi) (white part, finely diced, or substitute leek/onion); 2 cloves garlic (finely diced); 4 tbsp sake (or all white wine if unavailable); 2 tbsp white wine (dry); 1 tbsp mirin; 2 tsp salt (high quality sea salt or blend sea salt and rock salt); 1 tsp Japanese light soy sauce (usukuchi shoyu) (or white soy sauce (shiro shoyu) or regular dark soy sauce in a pinch); 4 portions ramen noodles (thin or medium-thin, lower hydration preferred); finely chopped green onions; soft-boiled eggs (or ramen eggs); seasoned bamboo shoots (menma); yuzu zest (or lemon zest); deli meat of choice (pastrami, turkey breast, proscuitto cotto or chicken cold cuts etc.)

Instructions

Prep:5minCook:30min

This homemade Shio Ramen will rival any restaurant with its crystal-clear umami-layered broth made with a blend of chicken, seafood and delicate aromatics!

Updated at: Fri, 31 Oct 2025 00:00:37 GMT