Shio Ramen Recipe

Blanch bones: In a large stockpot, add chicken and pork bones and cover with cold water. Bring to a rolling boil over high heat for 8 minutes. Skim off scum and impurities, then drain bones and rinse under cold water to remove residue. Rinse the pot.

Combine for simmer: Return cleaned bones to the pot and add 4 liters fresh cold water. Add kombu, dried shiitake, smashed ginger, halved garlic, and green onion whites. Bring to a gentle simmer over medium heat (do not vigorously boil to keep broth clear).

Simmer low and slow: Maintain a gentle simmer (small bubbles) for 3–4 hours, occasionally skimming any foam. If using pork bones for more body, simmer closer to 4 hours; for a lighter stock 3 hours is sufficient.

Finish broth: Remove solids with a slotted spoon or strain through a fine-mesh sieve lined with cheesecloth. Return clear stock to a clean pot. Add sea salt, light soy sauce, mirin, and sake. Heat gently, taste, and adjust seasoning—aim for a light, saline, umami-forward profile. Keep hot until assembly.

Make tare: Dissolve 18 g fine sea salt in 120 ml hot water in a small jar. Add 15 ml light soy sauce, 5 ml mirin, and 30 ml kombu dashi (or concentrated chicken stock). Stir to combine and taste — this will be the concentrated seasoning added to each bowl. Adjust salt or soy if needed.

Roll and tie: Roll the pork belly into a tight log and tie firmly with kitchen twine at 1–1.5 cm intervals to hold shape during braise.

Sear (optional): In a hot skillet, brown the rolled pork on all sides for color, about 2 minutes per side.

Braise: In a pot, combine 800 ml water, 120 ml light soy sauce, 60 ml mirin, 60 ml sake, 30 g brown sugar, smashed ginger, smashed garlic, and green onions. Add the pork belly, bring to a gentle simmer, cover partially, and braise for 90 minutes, turning once halfway, until very tender.

Cool in braising liquid: Turn off heat and let pork cool in the braising liquid to absorb flavor (at least 30 minutes). Remove, strain and reserve braising liquid (can be added to tare or used to warm broth). Refrigerate until firm, then slice into 8 mm rounds when ready to serve.

Soft-boil eggs: Bring a pot of water to a rolling boil. Lower eggs carefully and cook for 6 minutes for a jammy yolk (adjust 6–7 min depending on egg size and altitude). Immediately transfer eggs to an ice bath for 5–10 minutes to stop cooking.

Peel and marinate: Gently peel cooled eggs. Combine 60 ml light soy sauce, 30 ml mirin, and 60 ml water in a container. Submerge peeled eggs in marinade and refrigerate for at least 4 hours, ideally overnight, turning occasionally for even color.

Prepare toppings: Warm menma in a small saucepan over low heat with a splash of reserved chashu liquid or a tsp of soy if desired. Blanch spinach or bok choy in boiling water 30–45 seconds until bright green, then shock in ice water and drain. Slice green onions, separate whites and greens.

Cook noodles: Bring a large pot of water to a vigorous boil. Cook fresh ramen noodles according to package instructions (typically 60–90 seconds) until al dente. Stir gently to prevent clumping. Drain well.

Assemble bowls: For each serving, ladle 350–400 ml hot broth into a bowl. Add 1.5–2 tbsp (approx. 25–30 ml) shio tare to the bottom of the bowl before adding broth if you prefer more control; otherwise, mix tare into broth in the pot and taste. Place cooked noodles into the bowl.

Top ramen: Arrange 3–4 slices chashu on the noodles, halve one marinated egg and place in bowl, add a small handful blanched greens, 2–3 tbsp warmed menma, a sprinkle of white sesame seeds, 1 sheet nori, and a pinch of green onion greens. Drizzle a few drops sesame oil and optional rayu if desired.

Serve immediately: Serve hot with extra tare or chili oil on the side. Encourage eating within minutes so noodles remain firm and broth flavorful.