Hakodate Shio Ramen (Hokkaido Clear Salt-Seasoned Chicken Ramen)
Quick answer
- Total time
- 105 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken stock and a separately cooked clam broth, seasoned with nothing but salt, give this Hakodate-style ramen a pale golden soup that tastes clean and briny.
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Shio ramen traces back to Hakodate in southern Hokkaido, and with no soy or miso to hide behind, every flaw in the stock shows, which makes careful blanching and scrubbing of the bones worth the effort. Toppings stay simple: sliced chashu and blanched spinach.
Ingredients
Instructions
- 1
Blanch 500 g chicken bones in boiling water for about 5 minutes, until foam and blood rise.
Rinse under cold water, rubbing away clinging bits so the finished broth stays clean in taste and appearance.
- 2
Put 1.5 L water, the rinsed bones, 10 g kombu, and green onion in a pot.
Keep it on low heat for 90 minutes, allowing only tiny bubbles to rise, never a strong boil.
- 3
Place 200 g clams in a separate small pot and add just enough water to cover them.
Simmer only until the shells open, then collect the clear clam broth without scraping up grit from the bottom.
- 4
Combine the chicken stock with the clam broth and season with 2 tsp sea salt.
Strain slowly through a fine sieve, pouring gently so the golden liquid stays clear instead of cloudy.
- 5
Blanch 50 g spinach in lightly salted boiling water for about 20 seconds, then cool it in cold water and squeeze it dry.
Slice 150 g chashu pork thinly so it warms quickly on the soup.
- 6
Boil 200 g ramen noodles separately and drain while still springy, before they turn soft.
Place them in hot bowls, pour over the clear broth, add chashu and spinach, and serve immediately.
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