Classic Shio Ramen Broth: a Light Yet Flavorful Japanese Classic

Ingredients

• 907 g (2 lb)chicken bones, such as a carcass or wings
• 454 g (1 lb)pork bones (optional, for a richer flavour)
• 1.9 litres (8 cups)water
• 1 largeonion, halved
• 2 clovesgarlic, crushed
• 2.5 cm (1 inch)piece of ginger, sliced
• 2spring onions, white and green parts separated
• 1shiitake mushroom, halved, or 2 dried shiitake mushrooms, rehydrated
• 15 ml (1 tbsp)sea salt
• 5 ml (1 tsp)sugar
• 15 ml (1 tbsp)soy sauce

Instructions

1. 1

   Blanch the bones

   Rinse the chicken and pork bones under cold water. Boil them for 5 minutes, then drain and rinse again to clear away impurities.

2. 2

   Start the broth

   Put the cleaned bones in a large stockpot with the water and bring it to a gentle simmer. Skim off foam and impurities as they come to the surface to help keep the broth clear.

3. 3

   Simmer with aromatics

   Add the onion, garlic, ginger, spring onion whites and shiitake. Simmer uncovered over low heat for 2 hours, topping up with water as needed.

4. 4

   Strain the stock

   Lift out the bones and aromatics with a slotted spoon, or strain the broth through a fine-mesh sieve. Discard the solids and keep the clear broth.

5. 5

   Season the broth

   Return the broth to the pot and stir in the salt, sugar and soy sauce. Taste and adjust the salt so the broth is lightly seasoned but flavourful.

6. 6

   Prepare noodles

   Cook the ramen noodles according to the packet instructions. Prepare toppings such as soft-boiled eggs, sliced pork and vegetables.

7. 7

   Serve the ramen

   Divide the noodles between bowls, pour over the hot broth and add your chosen toppings. Serve straight away for the best flavour.

What is shio ramen broth?

Shio means salt in Japanese, and shio ramen is seasoned with salt rather than relying on a deeply flavoured miso or soy-based tare. The broth is usually clear and savoury, with its character coming from the stock as well as its seasoning.

This version uses chicken bones, with pork bones as an option for extra richness. Onion, garlic, ginger, spring onion and shiitake bring aromatic and savoury notes to the long, gentle simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 16g protein, 0g carbs, 8g fat.

The broth's protein and some of its fat come from the chicken and optional pork bones, while the added salt and soy sauce contribute sodium. The supplied nutrition figures are for the broth recipe; noodles and toppings add their own carbohydrates, fat and protein. For a more balanced bowl, add vegetables alongside the noodles and a protein-rich topping.

Why blanch the bones first?

Blanching: a brief boil followed by draining and rinsing helps remove surface residue before the bones go into the stockpot.

Skimming: once the broth reaches a gentle simmer, lift away foam as it forms. Keeping the heat low and removing the foam helps produce a clearer stock.

Build flavour with the aromatics

Alliums: onion, garlic and spring onion whites lend the stock a rounded savoury base. The green spring onion parts are kept separate for serving or another use.

Ginger and shiitake: ginger adds a fresh aromatic edge, while shiitake contributes savoury depth. Dried mushrooms need rehydrating before they go into the pot.

Keep the simmer gentle

Heat: let the stock simmer quietly rather than boiling hard. A vigorous boil can make it cloudy and causes liquid to evaporate more quickly.

Water level: check the pot during the 2-hour simmer and top it up as needed. The bones and aromatics should stay immersed so the broth can cook evenly.

Season to taste

Salt: add the measured sea salt after straining, then taste before adding more. The aim is a lightly seasoned broth that will still taste balanced with noodles and toppings.

Soy sauce and sugar: these round out the seasoning, but the broth should remain recognisably salt-led. Adjust in small amounts if the first taste seems too mild or too strong.

Choose and prepare toppings

Noodles: cook them separately according to their packet instructions, then divide them between bowls. This keeps the broth clear and avoids overcooking the noodles in the stockpot.

Toppings: soft-boiled eggs, sliced pork and vegetables are suggested accompaniments. Add them to the bowls just before pouring over the hot broth.

Serve while hot

Pour the broth over the noodles shortly before eating so the bowl is hot and the noodles keep their intended texture. Have the toppings ready before assembling, as the finished ramen is best served immediately.

Recipe notes & tips

• Rinse the bones after blanching before adding them to the stockpot.
• Keep the broth at a gentle simmer and skim foam as it appears.
• Check the water level during the 2-hour simmer and top it up when needed.
• Taste the broth after adding the salt, sugar and soy sauce before adjusting the seasoning.
• Cook the noodles separately and assemble the bowls just before serving.

Variations

• Richer stock: include the optional pork bones for a fuller broth.
• Dried shiitake: rehydrate the mushrooms before adding them to the simmering stock.
• Egg topping: add a soft-boiled egg to each bowl just before serving.
• Pork topping: use sliced pork as a savoury accompaniment to the broth and noodles.
• Vegetable topping: add prepared vegetables to bring colour and texture to each bowl.

Common mistakes to avoid

• Skipping the rinse: residue can remain on the bones, so rinse them both before and after blanching.
• Boiling vigorously: the stock may turn cloudy; keep it at a gentle simmer.
• Leaving foam in the pot: skim it as it rises to help keep the broth clear.
• Letting the pot run low: check the liquid during simmering and top up with water as needed.
• Overseasoning at once: add the measured seasoning, taste, then adjust salt gradually.
• Cooking noodles in the stockpot: cook them separately so the broth stays clear and the noodles do not overcook.

How to store

Cool leftover broth promptly and store it in a covered container in the fridge for up to 3 days. Reheat it gently in a saucepan until hot, and cook fresh noodles for serving; freeze broth in portions if you want to keep it longer.

Frequently asked questions