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Shio ramen’s broth is made with chicken or fish bones (pork bones are sometimes added too), vegetables and salt. The word “shio” literally means salt in japanese, describing the main seasoning of this ramen. Shio (salt) and shoyu (soy sauce) are both common ramen broth seasonings that add saltiness to the ramen noodle soup
Ramen broth seasoned with shio will have a mild flavor compared to ramen with shoyu, which adds a more complex, umami flavor to the broth. In this guide, i will guide you through all you need to know about shio ramen, its history, and how you can make it at home Two popular ramen seasonings, shio and shoyu, may sound similar, but their flavors are worlds apart
Here's everything you need to know about them.
Shio ramen is made with clear chicken broth as its base and topped with simple toppings such as bamboo shoots, sliced chashu (chicken or pork), and ramen eggs Shio (塩) means salt in japanese, which means much of the flavor base of this ramen draws on a salt seasoning. Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base After all, “shio” means salt in japanese.
The name shio means salt in japanese, and this ramen is celebrated for its clean and subtle flavor that allows the essence of the broth ingredients to shine through.
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