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Hero shot of Shio Ramen with noodles lifted up with chopsticks.
Home-made Shio Ramen
Prep Time
10 mins
Cook Time
30 mins
Rehydrate scallops
8 hrs
Total Time
40 mins

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. Also see Home-made Ramen Broth Recipe which includes how to make Shōyu Ramen and Home-made Miso Ramen.

Prep Time and Cook Time includes time to make the Salt Flavouring Base and a Shio Ramen.

Total Time does not include the time to soak kelp and dried scallops in water overnight, nor time to make ramen broth.

Recipe Type: Main
Cuisine: Japanese
Keyword: ramen, shio ramen
Serves: 1
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 80-100g/2.8-3.5oz fresh egg noodles (note 1)
  • 400ml/13.5oz Home-made Ramen Broth (boiling hot, note 2)
  • 2 tbsp Salt Flavouring Base
Salt Flavouring Base (makes about 120ml/4.1oz)
  • 250ml/8.5oz water
  • 5g/0.2oz konbu (dried kelp)
  • 10g/0.35oz dried scallops (note 3)
  • 5g/0.2oz bonito flakes
  • 20g/0.7oz salt
  • 50ml/1.7oz sake
  • 25ml/0.8oz mirin
  • 5ml/0.2oz light soy sauce (note 4)
Shio Ramen Topping
  • slices  Yakibuta (Braised Pork)
  • 1 boiled egg cut in half
  • A handful of beansprouts , blanched
  • 3 tbsp sweet corn kernels (fresh corn - boiled, canned or frozen - defrosted)
  • tbsp  finely chopped shallots/scallions
Salt Flavouring Base (makes about 120ml/4.1)
  1. Soak konbu and scallops in 250ml/8.5oz water overnight.

  2. Transfer the water with konbu and scallops to a saucepan. Heat over medium heat and bring it to a boil.

  3. Remove the konbu, reduce heat to low to gently simmer and cook the scallops until the water reduces to half.

  4. Add bonito flakes and simmer for 2 minutes.
  5. Turn the heat off and strain through a sieve. Transfer the liquid to a saucepan.

  6. Add the remaining ingredients of Salt Flavouring Base to the pan and cook over low heat.

  7. Once the salt is diluted, turn the heat off.
Shio Ramen
  1. Place Salt Flavouring Base in a serving bowl.
  2. Boil water in a saucepan and cook noodles as per the instructions (note 1) and drain well.
  3. Add Ramen Broth keeping about 50ml/1.7oz aside, and taste test. Adjust the saltiness with remaining Ramen Broth.

  4. Add the noodles. Place Yakibuta slices, beansprouts, 2 halved eggs, and sweet corn, topped with chopped shallots.

Recipe Notes

1. Time to cook the noodles varies depending on the type of noodles as well as your preference for the firmness. Follow the instructions on the pack as a guideline.

Please also refer to Easy Japanese Ramen Noodles where I talked about different types of egg noodles suitable for Ramen.

2. Please visit my post, Home-made Ramen Broth Recipe.

3. You don’t need expensive large dried scallops. You can buy a pack of tiny dried scallops at Asian grocery stores, it is not very expensive (see the photo of the pack in the post).

4. If you don't have light soy sauce, you can substitute it with normal soy sauce like Kikkoman soy sauce. The colour of the broth becomes marginally darker.