Hakodate Shio Ramen (Hokkaido Clear Salt-Seasoned Chicken Ramen)
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.
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Instructions
- 1
Blanch chicken bones to remove impurities and rinse clean.
- 2
Simmer chicken bones and kombu in 1.5L water on low heat for 90 minutes.
- 3
Cook clams separately to extract broth, then combine with chicken stock.
- 4
Season with salt and strain the broth.
- 5
Blanch spinach and slice chashu thinly.
- 6
Cook noodles, place in bowl, pour broth, and add toppings.
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