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
Hakodate shio ramen is the oldest style of ramen in Hokkaido, originating from the port city of Hakodate in the south of the island.
Read more
The broth is built from chicken and pork bones simmered at a gentle, never rolling, boil so the liquid stays clear and golden rather than turning cloudy. Seasoning comes from salt alone - no miso, no soy sauce - which places the burden of flavor entirely on the quality of the stock. Medium-wavy noodles are the standard choice, their curls catching just enough broth in each bite. Toppings are kept minimal: a slice or two of chashu pork, strips of menma bamboo shoots, and chopped scallion. The appeal of shio ramen lies in its transparency, both visual and gustatory - there is nowhere for imperfections to hide, and every sip delivers a clean, uncluttered umami.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Hakodate Shio Ramen offers a clear chicken and pork broth seasoned with salt and clam extract.
- Finish cue
- Boil 200 g ramen noodles separately and drain while still springy, before they turn soft.
- Avoid this
- Clam broth adds deep umami - don't skip it.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
105min, 8 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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