🍜 Shio ramen

Name: Shio ramen
Total time: 90 min
Yield: 2
Cuisine: Japan · Hokkaido
Ingredients: 600 g chicken wings or carcass, plus 200 g chicken breast; 1.5 l water, 1 piece ginger, 2 garlic cloves; 1 tsp salt (to taste) for the broth; 2 portions fresh wheat ramen noodles (about 250 g); 2 eggs; 60 g bamboo shoots; 2 scallions, sliced

Origin: Japan · Hokkaido

688kcal

per serving · 550 g

125kcal

per 100 g

33 gProtein6 g / 100 g

19 gFat3.5 g / 100 g

94 gCarbs17 g / 100 g

Shio ramen is the lightest of the classic ramen styles: wheat noodles in a clear, salt-seasoned chicken broth, topped with sliced chicken, a soft-boiled egg, bamboo shoots and scallion. The broth is delicate and clean-tasting rather than rich, letting the chicken flavour come through.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, egg

Contains glutenbecause of: wheat noodles

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

wheat noodlessalted brothchickeneggbamboo shootsscallion

Recipe

2 servings90 min

Ingredients

600 g chicken wings or carcass, plus 200 g chicken breast
1.5 l water, 1 piece ginger, 2 garlic cloves
1 tsp salt (to taste) for the broth
2 portions fresh wheat ramen noodles (about 250 g)
2 eggs
60 g bamboo shoots
2 scallions, sliced

Method

Simmer the chicken wings with ginger and garlic in the water for 60–75 minutes, skimming often; poach the breast in the broth for the last 15 minutes.
Strain the broth and season it with salt.
Boil the eggs for 6½ minutes, cool in cold water and peel.
Cook the noodles according to the packet and drain.
Put the noodles in bowls, pour over the hot broth and top with sliced chicken, halved egg, bamboo shoots and scallion.

How to make it lighter

Skim the fat from the broth once it has cooled.
Use a smaller portion of noodles and add more bamboo shoots and greens.
Leave some of the broth in the bowl — it carries much of the salt.

History

Ramen arrived in Japan from China in the late 19th and early 20th centuries, and shio (salt) is often said to be one of its oldest seasonings. Hakodate in Hokkaido is especially known for shio ramen. Today it is served across Japan alongside shoyu, miso and tonkotsu styles.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →