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Home Chicken Shio Ramen

Chicken Shio Ramen

Name: Chicken Shio Ramen
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g chicken legs; 2 chicken breasts (about 300 g total); 1.8 liters water; 4 garlic cloves, crushed; 4 slices fresh ginger (about 3 mm thick each); 1 leek (green part for the broth, white part sliced into rings for topping); 15 g dried shiitake; 150 g fresh shiitake, sliced; 1.5 tsp sea salt, plus extra to taste; 2 tbsp rice wine (mirin or sake); 400 g fresh ramen noodles (or 240 g dried ramen noodles); 4 eggs; 60 ml soy sauce; 60 ml mirin; 120 ml water (for the egg marinade); 200 g bean sprouts; 4 scallions, finely chopped; 8 slices narutomaki; 1 tbsp sesame oil

Gepubliceerd op 30 september 2026

Japanese Ramen Chicken Soup Comfort food Umami

Shio ramen is the lightest and most subtle style within the ramen world. The broth is based on salt rather than miso or soy sauce, which lets the flavor of the chicken shine. That calls for a good broth as the base and fresh toppings that each add something. Serve everything in roomy soup bowls large enough to present the noodles, broth and toppings neatly. This recipe works for anyone who likes honest, tasty cooking without complicated techniques.

x_ckl_recipe_marker Chicken Shio Ramen This Japanese shio ramen pairs a crystal-clear chicken broth with gently cooked chicken, a marinated egg, shiitake, leek and bean sprouts. Warm, honest and surprisingly easy for a weeknight. How to make chicken shio ramen? Main course Japanese 4 servings 25 min 2 hours 25 min

Make the broth: put the chicken legs, 1.8 liters water, the crushed garlic, the ginger slices, the green part of the leek and the dried shiitake in a large pot. Bring to a boil over high heat and carefully skim off the foam for the first 10 minutes. That foam is released protein that will cloud the broth if left, so take your time. Then lower the heat, set the lid half on and let the broth gently simmer for 90 minutes over a very low flame so it barely moves.
Strain the broth through a fine-mesh sieve and discard the solids. You’ll be left with a clear, golden chicken broth. Season with sea salt and the rice wine. The broth can taste fairly salty at this point, because the noodles and toppings will mellow it in the bowl.
Cook the ramen eggs: bring a small pot of water to a boil and gently add the eggs. Cook them exactly 6.5 minutes, then transfer immediately to a bowl of ice-cold water and peel after 5 minutes. Place the peeled eggs in a mixture of soy sauce, mirin and water in a 1:1:2 ratio and let them marinate for 30 minutes. This gives them that characteristic brownish color and a salty, umami-rich taste that contrasts nicely with the clear broth.
Poach the chicken breasts: bring the strained broth back up to just below boiling, about 80–85°C. Add the chicken breasts and poach them for 15 to 18 minutes at this low temperature. The breasts are done when there is no pink inside. Remove them, let rest for 5 minutes, then shred or slice into thin strips. Poaching in the broth instead of in separate water adds extra chicken flavor to both.
Pan-fry the fresh shiitake: heat the sesame oil in a frying pan over medium-high heat. Fry the shiitake slices 3 to 4 minutes until they are golden brown and slightly crisp at the edges. Season with a pinch of salt. Frying the mushrooms separately keeps the broth clear and gives a much more intense flavor than cooking them in the pot.
Blanch the bean sprouts and leek: bring a separate pot of water to a boil. Blanch the bean sprouts 30 seconds and the leek rings 1 minute. Transfer them immediately to cold water so they retain their bite and color. Drain well before serving, otherwise the leftover water will dilute the broth in the bowl.
Cook the ramen noodles according to the package instructions, usually 2 to 3 minutes in boiling, salted water. Rinse them briefly with cold water after cooking so they don’t stick, and divide them straight into the bowls.
Bring the broth back to a boil and ladle it hot over the noodles in each bowl. Arrange the chicken strips, the halved marinated eggs, the fried shiitake, the bean sprouts, the leek rings, the chopped scallions and the narutomaki slices neatly on top of the noodles. Serve immediately—ramen waits for no one: the noodles soften quickly in the hot broth.

Japanese Ramen Chicken Soup Comfort food Umami 600 g chicken legs 2 chicken breasts (about 300 g total) 1.8 liters water 4 garlic cloves, crushed 4 slices fresh ginger (about 3 mm thick each) 1 leek (green part for the broth, white part sliced into rings for topping) 15 g dried shiitake 150 g fresh shiitake, sliced 1.5 tsp sea salt, plus extra to taste 2 tbsp rice wine (mirin or sake) 400 g fresh ramen noodles (or 240 g dried ramen noodles) 4 eggs 60 ml soy sauce 60 ml mirin 120 ml water (for the egg marinade) 200 g bean sprouts 4 scallions, finely chopped 8 slices narutomaki 1 tbsp sesame oil Large soup pot with lid Fine-mesh sieve Medium saucepan Frying pan Mixing bowl Cutting board Sharp knife Soup bowls Ladle Chopsticks or fork Soup Bowls soup-bowls Knives knives Chopping Board chopping-board Soup pan stock-pots Cookinglife Soup Bowls / Bowls Nola Beige ø 14 cm - 6 Pieces Cookinglife Kom Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces Cosy & Trendy Kom Thom Kha Kai foodies-thom-kha-kai Tonkotsu Miso Ramen foodies-tonkotsu-miso-ramen Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup

Recipe

Chicken Shio Ramen

This Japanese shio ramen pairs a crystal-clear chicken broth with gently cooked chicken, a marinated egg, shiitake, leek and bean sprouts. Warm, honest and surprisingly easy for a weeknight.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	25 min
Total	2 hours 25 min

Equipment

Large soup pot with lid
Fine-mesh sieve
Medium saucepan
Frying pan
Mixing bowl
Cutting board
Sharp knife
Soup bowls
Ladle
Chopsticks or fork

Ingredients

600 g chicken legs
2 chicken breasts (about 300 g total)
1.8 liters water
4 garlic cloves, crushed
4 slices fresh ginger (about 3 mm thick each)
1 leek (green part for the broth, white part sliced into rings for topping)
15 g dried shiitake
150 g fresh shiitake, sliced
1.5 tsp sea salt, plus extra to taste
2 tbsp rice wine (mirin or sake)
400 g fresh ramen noodles (or 240 g dried ramen noodles)
4 eggs
60 ml soy sauce
60 ml mirin
120 ml water (for the egg marinade)
200 g bean sprouts
4 scallions, finely chopped
8 slices narutomaki
1 tbsp sesame oil

How to make chicken shio ramen?

Make the broth: put the chicken legs, 1.8 liters water, the crushed garlic, the ginger slices, the green part of the leek and the dried shiitake in a large pot. Bring to a boil over high heat and carefully skim off the foam for the first 10 minutes. That foam is released protein that will cloud the broth if left, so take your time. Then lower the heat, set the lid half on and let the broth gently simmer for 90 minutes over a very low flame so it barely moves.
Strain the broth through a fine-mesh sieve and discard the solids. You’ll be left with a clear, golden chicken broth. Season with sea salt and the rice wine. The broth can taste fairly salty at this point, because the noodles and toppings will mellow it in the bowl.
Cook the ramen eggs: bring a small pot of water to a boil and gently add the eggs. Cook them exactly 6.5 minutes, then transfer immediately to a bowl of ice-cold water and peel after 5 minutes. Place the peeled eggs in a mixture of soy sauce, mirin and water in a 1:1:2 ratio and let them marinate for 30 minutes. This gives them that characteristic brownish color and a salty, umami-rich taste that contrasts nicely with the clear broth.
Poach the chicken breasts: bring the strained broth back up to just below boiling, about 80–85°C. Add the chicken breasts and poach them for 15 to 18 minutes at this low temperature. The breasts are done when there is no pink inside. Remove them, let rest for 5 minutes, then shred or slice into thin strips. Poaching in the broth instead of in separate water adds extra chicken flavor to both.
Pan-fry the fresh shiitake: heat the sesame oil in a frying pan over medium-high heat. Fry the shiitake slices 3 to 4 minutes until they are golden brown and slightly crisp at the edges. Season with a pinch of salt. Frying the mushrooms separately keeps the broth clear and gives a much more intense flavor than cooking them in the pot.
Blanch the bean sprouts and leek: bring a separate pot of water to a boil. Blanch the bean sprouts 30 seconds and the leek rings 1 minute. Transfer them immediately to cold water so they retain their bite and color. Drain well before serving, otherwise the leftover water will dilute the broth in the bowl.
Cook the ramen noodles according to the package instructions, usually 2 to 3 minutes in boiling, salted water. Rinse them briefly with cold water after cooking so they don’t stick, and divide them straight into the bowls.
Bring the broth back to a boil and ladle it hot over the noodles in each bowl. Arrange the chicken strips, the halved marinated eggs, the fried shiitake, the bean sprouts, the leek rings, the chopped scallions and the narutomaki slices neatly on top of the noodles. Serve immediately—ramen waits for no one: the noodles soften quickly in the hot broth.

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The broth is the heart of this dish, so take your time. The longer it simmers over low heat, the deeper the flavor becomes. Skim well for the first 10 minutes, because that foam consists of proteins that are released and will cloud the broth if left. Want a richer, fuller broth? Add a piece of chicken back (a section of backbone) alongside the legs for more collagen. You can prepare the egg marinade the night before. Let the eggs marinate overnight and they’ll be perfectly infused and even more flavorful the next day.

No narutomaki at the store? You can omit it or replace it with a slice of kamaboko. For the shiitake you can also use oyster mushrooms or common button mushrooms for a similar result. Want the dish a bit spicier? Stir half a teaspoon of white pepper into the broth just before serving. The broth keeps up to 3 days in the fridge and up to 3 months in the freezer. Always cook the noodles and toppings fresh at the moment of serving, as they don’t improve with storage.

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