Shio Ramen — 塩ラーメン
Cuisine: Japanese · Origin: Japan
Shio ramen is a classic Japanese noodle soup distinguished by its clear, salt-based broth (shio means 'salt' in Japanese). The broth is typically made by simmering chicken, pork, seafood, or vegetable stock with salt and aromatics like ginger, garlic, and kombu seaweed, resulting in a clean, savory flavor profile that highlights the broth's delicate umami. Topped with tender chashu pork, bamboo shoots (menma), soft-boiled eggs, nori seaweed, and green onions, shio ramen offers a lighter, more refined alternative to heavier miso or tonkotsu varieties. Popular throughout Japan but especially beloved in Hokkaido and coastal regions, this style showcases the minimalist Japanese culinary philosophy where quality ingredients shine without heavy masking. The transparent broth allows diners to appreciate the subtle flavors of premium broths and fresh toppings.
Standard serving: ~435 kcal (1 bowl (550g), estimate)
Shio ramen is one of Japan's oldest ramen styles, with roots tracing back to Chinese-influenced noodle dishes of the early 20th century—its simple salt broth was originally a way to preserve and flavor broths before modern refrigeration.
Photo by Yuet Man Lee (CC BY-SA 4.0), source.
鹽味拉麵 — 塩ラーメン
料理：Japanese · 起源地：Japan
Shio ramen is a classic Japanese noodle soup distinguished by its clear, salt-based broth (shio means 'salt' in Japanese). The broth is typically made by simmering chicken, pork, seafood, or vegetable stock with salt and aromatics like ginger, garlic, and kombu seaweed, resulting in a clean, savory flavor profile that highlights the broth's delicate umami. Topped with tender chashu pork, bamboo shoots (menma), soft-boiled eggs, nori seaweed, and green onions, shio ramen offers a lighter, more refined alternative to heavier miso or tonkotsu varieties. Popular throughout Japan but especially beloved in Hokkaido and coastal regions, this style showcases the minimalist Japanese culinary philosophy where quality ingredients shine without heavy masking. The transparent broth allows diners to appreciate the subtle flavors of premium broths and fresh toppings.
標準份量：約 435 kcal（1碗（550公克），估計值）
鹽味拉麵是日本最古老的拉麵風格之一，其淵源可追溯至20世紀初受中國影響的麵食。簡樸的鹽湯原本是在現代冷藏技術出現之前，用來保存和調味高湯的方法。
圖片來源：Yuet Man Lee（CC BY-SA 4.0）— 來源