Learn how to make authentic Japanese Shio Ramen with a clear, light broth that still delivers plenty of savory depth. Kombu, dried scallops, chicken, bonito flakes, ginger, garlic, and Japanese leek create a layered umami base without making the soup feel heavy.The ramen is finished with aromatic flavored oil and a carefully balanced salt-based tare, then served with noodles, eggs, bamboo shoots, green onions, citrus zest, and your preferred sliced meat. This recipe takes more preparation than instant ramen, but the result is a clean, restaurant-style bowl with complex homemade flavor.IngredientsBroth2000 ml filtered or soft water10 g dried kombu15 g dried scallops, clam juice, or scallop packing liquid50 g Japanese leek green parts, regular leek, onion, or shallot greens20 g ginger root2 garlic cloves200 g ground chicken, ground turkey, chicken wings, or drumsticks15 g bonito flakesFlavored Oil3 tablespoons lard, duck fat, or chicken schmaltz3 tablespoons finely diced Japanese leek or onion2 garlic cloves, finely dicedShio Tare4 tablespoons sake2 tablespoons dry white wine1 tablespoon mirin2 teaspoons high-quality salt1 teaspoon Japanese light soy sauce, white soy sauce, or regular soy sauceNoodles and Toppings4 portions thin or medium-thin ramen noodlesFinely chopped green onionsSoft-boiled eggs or ramen eggsSeasoned bamboo shootsYuzu zest or lemon zestDeli meat of choice, such as turkey, chicken, ham, or cooked prosciutto
