Shio ramen’s broth is made with chicken or fish bones (pork bones are sometimes added too), vegetables and salt. Shio ramen broth is pale to golden yellow depending on what bones and vegetables are used, and in what proportion. Shio Ramen (or Salt-Flavored Ramen) is one of the most popular styles of ramen in Japan! Toothsome noodles are nestled in a base of dashi and clear chicken broth and topped with seasoned bamboo shoots, sliced chicken chashu, and jammy ramen eggs. A light, clear broth and a nuanced lemon-and-salt seasoning result in a beautiful yet flavorful bowl of shio ramen. Here’s a full breakdown of two major ramen flavors, Shio and Shoyu ramen. Find out what makes them great and which one’s better. Shio Ramen is a Japanese noodle soup that is known for its pale, light, and wonderful broth. It is among the four main types of ramen, such as Shio (salt-based), Shoyu (soy sauce-based), Miso (fermented soybean-based), and Tonkotsu (pork bone-based). “ Shio ramen is seasoned with salt, creating a light and savory flavor.” Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, “ shio ”. Shio ramen is ramen noodle soup that has been seasoned primarily with salt , or shio in Japanese . Japanese ramen starts with a soup base made from chicken or pork bones, seafood, or dashi; the tare (flavoring agent) is typically added later so that one stock can yield multiple flavors. Shio ramen is a Japanese noodle soup dish that originated from the city of Hiroshima. The name literally means “salt water ramen” because the broth is usually flavored with salt water. This dish is considered a classic food in Japan, and there are several variations of shio ramen. One of the three basic ramen flavourings, Shio Ramen is made with a salty flavour base that is packed with umami. You will need to soak some ingredients overnight, but the process of making the flavouring base is quite simple. Explore the origins, flavor profile, and famous regional styles of Shio Ramen. Learn why this light, salt-based broth is Japan’s oldest ramen tradition.