Shio Ramen

Shio Ramen

Course: Entree, Main Course
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Marvellina
Print Recipe


Basic Ramen Chicken Stock (Prepare the day before):

  • 3 quarts water
  • 3 lbs chicken bones/carcass
  • 1 large carrot
  • 2 stalks celery
  • 1 leeks white part only
  • 1/2 head of cabbage
  • 6 cloves garlic peeled
  • 1 inch fresh ginger peeled and smash to release flavor
  • 1 piece kombu
  • 1/2 cup sake

Shio base (can be prepared the day before too):

  • 1 piece kombu wiped with a damp cloth
  • 4 cups water
  • 1/4 cup kosher or sea salt
  • 1 1/3 cups katsuobushi

Pork Toppings:

  • 1/4 cup cooking oil divided
  • 2 Tbsp minced garlic
  • 1/2 cup plus 2 Tbsp ground pork
  • 2 Tbsp hoisin sauce
  • 1 tsp tobanjan chili sauce
  • 1/2 cup sliced onion
  • 1/2 cup peeled and thinly sliced carrots sliced on an angle
  • 1 cup frozen corn thawed
  • 1/2 green cabbage cored and cut into bite-size pieces
  • 4 cups bean sprouts rinsed well
  • 2 scallions both white an green parts, thinly sliced on an angle

Serve with:

  • 28-30 oz dried ramen noodles
  • 6 slices or more of Kamaboko/Japanese fish cake
  • 8 cups basic ramen chicken stock (from above)
  • 1 1/2 cups shio base (from above)
  • Dash of hot chili oil
  • Lava eggs see notes


Prepare basic ramen chicken stock:

  • Cut all the vegetables into large chunks. Add this into a large pot along with the rest of the ingredients. Bring to a boil and then lower the heat to let it simmer for the next 2 hours. Spoon off any scums that arise as it simmers
  • After 2 hours, strain the stock into a clean pot and discard all the solid. The stock is ready to be used. It can be stored in the refrigerator for up to 1 week or freeze if you plan to keep longer

Prepare shio base:

  • Prepare the shio base by combining all the ingredients for shio base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve

Prepare shio broth:

  • Combine the chicken stock and shio base in a pot and place over high heat to make the shio broth Bring just to a boil, then reduce the heat to low and cover to keep warm

Prepare pork topping:

  • Heat 2 Tbsp of the vegetable oil in a very large saute pan or wide-bottomed pot over high heat. Once hot, add the garlic and cook for 30 seconds, stirring constantly, but be careful not to let the garlic burn. Mix in the ground pork and cook for 2 minutes. Add the hoisin sauce and tobanjan/chili sauce and continue cooking, stirring constantly with a wooden spoon to break up the pork into small pieces. Cook for 5 minutes, then remove the pork from the pan and set aside
  • Add the remaining 2 Tbsp vegetable oil to the pan and return it to high heat. Add the onions, carrots, corns, and cabbage. Cook until the vegetables begin to soften, stirring often, about 3 minutes. Mix in the bean sprouts and reserved pork. Cook for 1 minute and remove from the heat


  • Cook the ramen noodles in a pot of boiling water according to package instructions. Drain well and divide among 4 bowls. Top each bowl with one-fourth of the broth, vegetables, and pork, and garnish with fish cake, scallions, and hot chili oil to taste


Recipe for Lava eggs is here (though mine was overcooked by a minute in the photo! sad..sad!)