Shio Ramen (Salt Flavored Ramen – 塩ラーメン)

5 from 3 reviews

Inspired by the traditional Hakodate ramen, this shio ramen recipe is simple and takes less than 30 minutes to make! 


  • 4oz cabbage, chopped into bite size pieces
  • 12oz fresh ramen noodles

Ramen broth

  • 1 1/2 tablespoon sesame oil
  • 2 tablespoons ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 scallion, white parts only, finely chopped
  • 1 teaspoon dashi powder
  • 2 teaspoons mirin
  • 1 tablespoon sake
  • 2/3 teaspoon sea salt
  • 4 cups boiling water



  • In a small pot over medium heat, add sesame oil, ginger, garlic, and scallions, and cook for 1 minute.
  • Turn the heat to low and stir in dashi powder, mirin, sake, and sea salt. Cook for 1 minute and add the water. Stir, cover and keep the heat going on low.
  • Fill a medium size pot with water and 1 tablespoon salt and bring to a boil.
  • When the water is boiling, add the cabbage and blanch for 5 minutes. Drain and set aside.
  • Bring a pot of water to boil and cook the ramen noodles according to the directions on the package (about 2 minutes for fresh noodles). Drain the noodles and divide them among two bowls.
  • Check that the broth if very hot and pour it over the ramen noodles.
  • Top with cabbage, scallions, and other toppings and serve immediately.


You can make the broth ahead of time and keep it refrigerated for up to 1 week.


Keywords: main, noodle soup

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