NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Chicken Shio Ramen

Japanese Ramen Chicken Soup Comfort food Umami

Shio ramen is the lightest and most subtle variety in the world of ramen. The broth is based on salt instead of miso or soy sauce, so the chicken flavor can really shine. That calls for a good stock as a base and fresh toppings that each contribute 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, flavorful cooking without complicated techniques.

x_ckl_recipe_markerChicken Shio Ramen This Japanese shio ramen pairs a crystal-clear chicken broth with tender, gently cooked chicken, a soy-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 drumsticks, 1.8 liters of water, the crushed garlic, 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 scum for the first 10 minutes. This scum is released protein that makes the broth cloudy, so take your time. Then lower the heat, put the lid half on and let the broth simmer gently for 90 minutes on very low heat 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 should be fairly salty — the noodles and toppings will tone it down once served in the bowl.
Cook the ramen eggs: bring a small pot of water to a boil and carefully add the eggs. Cook them for exactly 6.5 minutes, then immediately transfer them 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 ratio of 1:1:2 and let them marinate for 30 minutes. This gives them that characteristic brownish color and a salty, umami-rich flavor 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 over this low heat. The fillets are done when they are no longer pink inside. Remove them, let rest for 5 minutes, then shred or slice into thin strips. Poaching in the broth rather than separate water adds extra chicken flavor to both.
Sear the fresh shiitake: heat the sesame oil in a frying pan over medium-high heat. Fry the shiitake slices 3 to 4 minutes until golden brown and slightly crisp at the edges. Season with a pinch of salt. Cooking the mushrooms separately keeps the broth clear and gives a much more intense flavor than simmering them in the stock.
Blanch the bean sprouts and leek: bring a separate pot of water to a boil. Blanch the bean sprouts for 30 seconds and the leek rings for 1 minute. Transfer them immediately into cold water so they retain their bite and color. Drain well before serving, otherwise the remaining 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 briefly with cold water after cooking so they don’t stick together, and divide them directly between the bowls.
Bring the broth back to a boil and ladle it hot over the noodles in each bowl. Then arrange the chicken strips, the halved marinated eggs, the seared shiitake, the bean sprouts, the leek rings, the finely chopped spring onions and the narutomaki slices neatly on 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 drumsticks 2 chicken breasts (about 300 g total) 1.8 liters water 4 cloves garlic, 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 spring onions, finely chopped 8 slices narutomaki 1 tbsp sesame oil Large stockpot 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 Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] 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-rundvleesnoedelsoep

Recipe

Chicken Shio Ramen

This Japanese shio ramen pairs a crystal-clear chicken broth with tender, gently cooked chicken, a soy-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 stockpot 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 drumsticks
2 chicken breasts (about 300 g total)
1.8 liters water
4 cloves garlic, 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 spring onions, finely chopped
8 slices narutomaki
1 tbsp sesame oil

How to make chicken shio ramen?

Make the broth: put the chicken drumsticks, 1.8 liters of water, the crushed garlic, 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 scum for the first 10 minutes. This scum is released protein that makes the broth cloudy, so take your time. Then lower the heat, put the lid half on and let the broth simmer gently for 90 minutes on very low heat 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 should be fairly salty — the noodles and toppings will tone it down once served in the bowl.
Cook the ramen eggs: bring a small pot of water to a boil and carefully add the eggs. Cook them for exactly 6.5 minutes, then immediately transfer them 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 ratio of 1:1:2 and let them marinate for 30 minutes. This gives them that characteristic brownish color and a salty, umami-rich flavor 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 over this low heat. The fillets are done when they are no longer pink inside. Remove them, let rest for 5 minutes, then shred or slice into thin strips. Poaching in the broth rather than separate water adds extra chicken flavor to both.
Sear the fresh shiitake: heat the sesame oil in a frying pan over medium-high heat. Fry the shiitake slices 3 to 4 minutes until golden brown and slightly crisp at the edges. Season with a pinch of salt. Cooking the mushrooms separately keeps the broth clear and gives a much more intense flavor than simmering them in the stock.
Blanch the bean sprouts and leek: bring a separate pot of water to a boil. Blanch the bean sprouts for 30 seconds and the leek rings for 1 minute. Transfer them immediately into cold water so they retain their bite and color. Drain well before serving, otherwise the remaining 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 briefly with cold water after cooking so they don’t stick together, and divide them directly between the bowls.
Bring the broth back to a boil and ladle it hot over the noodles in each bowl. Then arrange the chicken strips, the halved marinated eggs, the seared shiitake, the bean sprouts, the leek rings, the finely chopped spring onions and the narutomaki slices neatly on the noodles. Serve immediately — ramen waits for no one: the noodles soften quickly in the hot broth.

Cooking mode Prevents your screen from going to sleep

The broth is the heart of this dish, so take your time with it. The longer it simmers on low heat, the deeper the flavor becomes. Skim well during the first 10 minutes, because that foam consists of proteins that are released and will make the broth cloudy if left in. Want a richer, fuller broth? Add a piece of chicken backbone alongside the drumsticks for more collagen. You can make the egg marinade the evening before. Let the eggs marinate overnight and they will 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 regular button mushrooms, which give a similar result. Want the dish a little spicier? Stir in half a teaspoon of white pepper into the broth just before serving. The broth keeps for 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 — they don’t improve with storage.