Nostalgic Japanese Shio Ramen Recipe

Place whole chicken in a large stockpot and cover with 5 L cold water. Heat over high until just before a rolling boil, then immediately lower to a gentle simmer. Skim foam and impurities for the first 15–20 minutes to keep the broth clear.

Add halved onion, crushed garlic, sliced ginger, and chopped scallion to the pot. Continue to simmer gently (not a vigorous boil) for 2 to 2.5 hours, uncovered or partially covered, maintaining a low steady simmer.

After 90 minutes, taste and add 2 tbs kosher salt and 1 tsp white pepper. Continue simmering until flavors concentrate and chicken is cooked through. If using, stir in dried bonito flakes during the last 5 minutes, then strain immediately to preserve clarity.

Remove chicken and set aside to cool for cha-shu. Strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Skim fat from the surface for a clearer shio-style broth, reserving a little for body if desired. Keep hot (but off heat) until assembly.

Whisk 3 tsp fine sea salt, 1 tbs light soy sauce, 1 tsp mirin and 1 tsp sake together with 2 tbs cold water until salt fully dissolves. Adjust salt if necessary; tare should be slightly stronger than final soup because it will be diluted by broth.

Divide tare into ~40 ml portions per serving and keep at room temperature until assembling bowls.

While broth simmers, prepare the braised chicken. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Season chicken thighs lightly with salt and sear, skin-side down first, until golden brown, 3–4 minutes per side.

In a saucepan combine 3 tbs soy sauce, 2 tbs mirin, 2 tbs sake, 1 tsp sugar, smashed garlic and sliced ginger. Add seared thighs and just enough water to nearly cover. Bring to a gentle simmer, cover, and cook 12–15 minutes until cooked through; then turn off heat and let the chicken sit in braising liquid for at least 10 minutes to absorb flavor.

Remove chicken from liquid, reserve braising sauce for brushing, and slice chicken thinly across the grain into 4–6 mm slices. When assembling, briefly warm slices in a splash of the reserved sauce or in warm broth.

Bring a small pot of water to a rolling boil. Gently lower 4 large eggs and cook for exactly 6 minutes for a jammy center. Prepare an ice bath.

Remove eggs at 6 minutes and plunge into the ice bath for 5 minutes. Peel carefully under running water.

Mix 1 tbs soy sauce, 1 tbs mirin and 3 tbs water in a container. Submerge peeled eggs in the marinade and refrigerate for at least 4 hours, preferably overnight. Halve eggs just before serving and reserve marinade for other uses.

Bring a large pot of water to a rolling boil. Cook thin ramen noodles according to package instructions (typically 60–90 seconds for fresh thin noodles). Drain and rinse briefly only if necessary; otherwise drain well and portion into bowls.

Warm bamboo shoots in a small saucepan with 1–2 tbs of reserved braising liquid or a little broth for 1–2 minutes, then drain.

Toss arugula lightly with a few drops of sesame oil if desired; this adds a slight nuttiness and mellows peppery bite.

For each serving, place 40 ml shio tare into a warmed ramen bowl.

Ladle 500–550 ml hot strained chicken broth into the bowl over the tare and stir once to dissolve. Taste and adjust with a pinch more salt if needed.

Add a portion (approx. 100 g) of cooked thin noodles into the broth, spreading gently.

Arrange 3–4 slices of warmed chicken cha-shu on top, half of a seasoned egg (cut-side up), a small mound (about 2 tbsp) of warmed bamboo shoots, a handful (about 1/2 cup) of arugula, and sprinkle thinly sliced scallions.

Finish with a light sprinkle of toasted sesame seeds, 1/4 tsp lemon zest over each bowl, and a small strip of nori if desired. Add a tiny drizzle (optional) of sesame oil to each bowl for added aroma.

Serve immediately with a spoon and chopsticks. Note: notify server of allergies—contains soy, egg, sesame, gluten (if using soy).