Shio ramen

Shio ("salt") ramen is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.

This salty broth is considered the oldest of the ramen broths.

In fact, shio translates to “salt,” and sea salt is considered the oldest form of ramen seasoning.

Flavor is simple but rich.

Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear.

Chashu is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well.

Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.

 

 

Hakodate style Shio ramen

 

 

 

 

 

 

 

 

 

 

 

 

Hakodate style ramen is usually made with chicken broth resulting in a golden coloured soup.

Very often Hakodate Ramen comes with chicken meatballs.

Hakodate is where the tradition of making ramen soup flavoured with salt has remained unchanged even as new flavours and styles were introduced all over Japan.

 

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