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Japanese shio ramen topped with slices of chicken, menma (bamboo shoots), soft boiled egg, white spring onion and chilli threads in a red and white ramen bowl on a grey background

Chicken shio ramen (salt base broth)

  • Author: Yuto Omura
  • Total Time: 1 hour 15 minutes
  • Yield: 2 portions 1x


How to make delicious Chicken Shio Ramen with salt based broth from scratch at home!




  • 1 litre water
  • 10g dried kelp (kombu)
  • 10g dried sardines (niboshi)
  • 100g chicken mince
  • 100g pork mince
  • 15g bonito flakes (katsuobushi)
  • 20g fresh ginger whole
  • 2 cloves garlic whole
  • 50g spring onion (green part) cut in half/quarters

Steamed chicken

Flavoured oil

  • 2 tbsp lard (or sesame oil)
  • 2 tbsp spring onion white bit chopped
  • 2 cloves garlic finely diced


Noodles and Toppings

  • 2 portions ramen noodles
  • Spring onion finely sliced
  • Ramen egg
  • Menma
  • Chilli threads



  1. Pour the cold water into pot and add the dried kelp and sardines. Leave to soak for 30 minutes.
  2. After 30 mins, add the chicken mince and pork mince to the water and use your hands to swish it around and break it apart.
  3. Place the pot on the stove, turn on the heat to medium high and bring to boil.
  4. Once it's boiling, turn the heat down to a simmer and add the bonito flakes, ginger, garlic and spring onion. Leave to simmer for 30 minutes. (For efficiency, I recommend preparing the chicken, oil and tare while it's simmering.)
  5. Line a mesh sieve with kitchen paper and place it over a heatproof bowl. Pour the broth through the sieve to catch all the small bits and make a clear broth. Set aside for later.  (See note on how to use leftover mince.)


  1. Dry the chicken breast with kitchen paper. 
  2. Pierce both sides thoroughly with a fork and sprinkle with salt.
  3. Coat with a thin layer of cornstarch.
  4. In a microwavable bowl, mix sake, mirin, chicken bouillon powder, salt and sugar.
  5. Place the chicken in the bowl and cover with plastic wrap. Microwave for 2 mins 600W.
  6. Remove the plastic wrap (be careful of the steam), turn the chicken over, cover again and microwave once more for 2 minutes at 600W.
  7. After the microwave beeps, set a timer for 10 minutes and leave the chicken to rest in the steam.
  8. Once 10 minutes are up, take the chicken out and cut when it's cool enough to touch. Save the chicken juices in the bowl for the ramen broth later.

Flavoured oil

  1. Take a small pan and add lard, finely chopped spring onion and finely chopped garlic. Heat on medium low and fry until the spring onion is browned and the garlic is fragrant.
  2. Set aside.


  1. In a small sauce pan, add sake, mirin and salt.
  2. Place the pan on the stove and heat on medium low. Heat and stir until the salt is dissolved completely.
  3. Turn off the heat, add the soy sauce and mix.


  1. Divide an equal amount of tare, flavoured oil and juice from the chicken into each bowl and mix.
  2. Boil the noodles just before serving (follow the instructions on the packaging) and reheat the broth if necessary. 
  3. Add 300ml of broth to each bowl and divide the noodles.
  4. Place your chicken and toppings of choice over the noodles.
  5. Enjoy!


Use the leftover mince from the broth by separating the broth ingredients and frying the mince to make soboro (Japanese style fried mince) for soboro don or soboro rice balls.

NOTE: The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Noodles
  • Method: Boil / Pan Fry
  • Cuisine: Japanese

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