Shio Chicken Ramen

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Chicken shio ramen is a comforting Japanese noodle dish featuring a light, savory salt-based broth paired with tender chicken and springy noodles. It's typically topped with ingredients like scallions, bamboo shoots, and a perfectly soft-boiled egg, creating a delicate yet flavorful balance.

Prep Time10

Cook Time1 10

Course: Main Course

Cuisine: Japanese

Diet: Low Calorie, Low Fat

Servings:

Calories: 470kcal

Author: Clara

Ingredients

Noodles and stock

4 oz Chicken Thigh (Boneless, skinless)
1 stalk Scallion
1 clove Garlic
1 cup Chicken stock
½ teaspoon Dashi stock powder
½ teaspoon Chicken bouillon (Optional)
1 teaspoon Soy Sauce
1 tablespoon Mirin
1 serving Ramen noodles

Toppings

3 sheets Nori
1 teaspoon Green onions
1 Egg

Instructions

Prepare the ingredients – Mince the garlic and scallions into small pieces for sauteing. Cut off the excess fat for the chicken thigh. Keep one piece of fat for the stock.
Prepare the soft boiled egg – Bring a pot to boiling water and cook egg in there for 7 minutes. Take out and put in in ice bath to stop the cooking process after.
Make the stock – Bring a saucepan to medium heat. Add in the minced garlic, scallions, and the fat from chicken thigh. Sauté until fragrant, about 1-2 minutes, then add in chicken stock and bring to a simmer. Add in the soy sauce, mirin, and dashi.
Cook the chicken – Add the chicken thigh into the pot and let poach in the simmering broth for about 10-15 minutes with the lid covered. Once the time is up, shred the chicken with a fork or chopsticks and continue to let cook if needed.
Season the soup – Add salt and mix thoroughly, adding a little bit at a time and adjusting based on taste.
Cook the noodles – Fill a saucepan with water and bring to a boil. Add in the noodles and cook for 2-3 minutes or until done. Strain and add into a bowl.
Assemble the noodle bowl – Add the stock and chicken. Top with green onions, nori, and soft-boiled egg, and serve the delicious shio chicken ramen.

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