Hakodate Shio Ramen (Hokkaido Clear Salt-Seasoned Chicken Ramen)
Quick answer
Hakodate shio ramen is the oldest style of ramen in Hokkaido, originating from the port city of Hakodate in the south of the island.
What makes this special
- Hakodate Shio Ramen offers a clear chicken and pork broth seasoned with salt and clam extract.
- Clam broth blended into chicken stock for layered umami
- Salt alone seasons the broth; no tare needed
Key ingredients
Core cooking flow
- 1 Blanch 500 g chicken bones in boiling water for about 5 minutes, until foam and blood rise.
- 2 Put 1.5 L water, the rinsed bones, 10 g kombu, and green onion in a pot.
- 3 Place 200 g clams in a separate small pot and add just enough water to cover them.
Hakodate shio ramen is the oldest style of ramen in Hokkaido, originating from the port city of Hakodate in the south of the island. 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.
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.
After the steps
Pick a recipe that fits this dish.
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