Rich Shio Ramen Recipe

Make chicken stock

Place the whole chicken pieces and chicken wings in a large stockpot. Add 5 L water and bring to a gentle simmer over medium heat. As it comes to a boil skim off any scum with a ladle for the first 15 minutes. Add smashed ginger, crushed garlic, tied scallion whites, dried kombu, and dried shiitake. Reduce heat to low and simmer gently, partially covered, for 3 to 4 hours until deeply flavored. Avoid a rolling boil to keep the broth clear.

Strain and reduce

Remove solids and strain the broth through a fine mesh sieve or cheesecloth into a clean pot. Press solids gently to extract liquid. Discard solids. Return broth to the stove and reduce over medium heat if necessary to concentrate flavor to yield about 2.5–3 L. Taste and season with 3 tbs kosher salt while warm.

Prepare shio tare (salt base)

In a small saucepan combine sake (1 cup), mirin (1 cup), light soy sauce (2 tbs) and fine salt (1 tbs). Heat briefly to just under a simmer to dissolve the salt and marry flavors, then cool. Add 2 tsp sea salt adjusted to taste — this is your concentrated shio tare. Keep at room temperature and reserve 2–3 tbs per bowl when assembling.

Roll and sear pork belly

Roll pork belly into a tight log and tie with kitchen twine every 1 inch. Heat a skillet over medium-high, sear all sides until browned (about 2 minutes per side).

Braise pork

In a pot combine 4 cups water, 1 cup soy sauce, 1 cup mirin, 1 cup sake, 2 tbs brown sugar, 3 smashed garlic cloves and sliced ginger. Add seared pork belly and bring to a gentle simmer. Cover and braise on low for 1.5 to 2 hours, turning the pork occasionally, until fork-tender. Remove pork and reserve braising liquid as a flavored sauce. Cool slightly, then chill to make slicing easier. Slice thinly before serving (about 4–6 slices per bowl).

Marinate and roast/poach

Marinate boneless chicken thigh with 1 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp sugar and 1 minced garlic clove for 15–30 minutes. Option A: Roast at 375°F (190°C) for 15–20 minutes until cooked through, then rest and slice. Option B: Poach in simmering water for 8–10 minutes until internal temperature reaches 165°F (74°C), then cool in an ice bath for a springy texture and slice thinly. Reserve 2–3 slices per bowl.

Prepare white fungus and bamboo shoots

If using dried white fungus, reconstitute in warm water for 20–30 minutes, trim tough core, and blanch for 1 minute in boiling water. Drain and set aside. Rinse canned or jarred bamboo shoots (menma) and briefly simmer 2–3 minutes in a small pan with a splash (1–2 tsp) of pork braising liquid or light soy for seasoning, then drain.

Toast sesame seeds

In a small dry skillet over low heat toast sesame seeds for 1–2 minutes until fragrant. Remove from heat and set aside.

Soft-boiled eggs (ajitsuke tamago) — if making

Bring water to a gentle boil, lower eggs in, and cook for 6 minutes for jammy yolk. Transfer to ice bath for 5 minutes, peel, and marinate in 1/2 cup soy sauce + 1/2 cup mirin + 1/2 cup water for at least 2 hours or overnight. Halve before serving.

Cook noodles

Bring a large pot of water to a rolling boil. Cook thin ramen noodles according to package instructions (typically 1–2 minutes for fresh, 2–3 for dried) until just al dente. Reserve 1/2 cup of the noodle cooking water per 2 servings, then drain noodles well.

Reheat broth to a vigorous simmer. For each bowl, place 2–3 tbs shio tare into the bottom of the bowl (adjust to taste). Ladle 500 ml (about 2 cups) of hot broth into the bowl and stir to dissolve tare evenly. Taste and adjust with a pinch of extra fine salt if needed.

Add cooked noodles to the bowl using tongs to portion (1 serving of noodles per bowl). Arrange 3–4 slices pork cha-shu and 2–3 slices chicken cha-shu on top of the noodles.

Place 2 halves of ajitsuke tamago, 2–3 tbs bamboo shoots, and 2–3 tbs prepared white fungus around the bowl. Add a small handful (about 1/4–1/2 cup) of baby arugula on one side so it wilts slightly from the heat. Sprinkle toasted sesame seeds, sliced scallions, and lemon zest over the bowl. Drizzle 1 tsp sesame oil if using and finish with a pinch of freshly ground black pepper.

Serve immediately with a small dish notifying diners to inform staff of allergies or health concerns as needed.