Uploaded October 2025 | Updated September 2026, 2 weeks ago
In this video, I'll show you how to make authentic Japanese shio ramen at home using a umami-packed method with ground chicken. You'll learn to create that perfectly clear, umami-rich broth!
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-shio-ramen
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 65 mins
👥 Servings: 4
🥕 Ingredients:
Broth
- 2000 ml water preferably soft or filtered
- 10 g dried kelp (kombu)
- 15 g dried scallops (conpoy) or packing liquid from canned clams/scallops or clam juice
- 50 g Japanese leek (naganegi) green part cut in half/quarters, or regular leek/onion/shallot green
- 20 g ginger root
- 2 cloves garlic
- 200 g ground chicken or ground turkey or chicken wings/drumsticks
- 15 g bonito flakes (katsuobushi)
Flavored oil
- 3 tbsp lard or duck fat or chicken schmaltz
- 3 tbsp Japanese leek (naganegi) white part, finely diced, or substitute leek/onion
- 2 cloves garlic finely diced
Tare
- 4 tbsp sake or all white wine if unavailable
- 2 tbsp white wine dry
- 1 tbsp mirin
- 2 tsp salt high quality sea salt or blend sea salt and rock salt
- 1 tsp Japanese light soy sauce (usukuchi shoyu) or white soy sauce (shiro shoyu) or regular dark soy sauce in a pinch
Noodles and Toppings
- 4 portions ramen noodles thin or medium-thin, lower hydration preferred
- finely chopped green onions
- soft-boiled eggs or ramen eggs
- seasoned bamboo shoots (menma)
- yuzu zest or lemon zest
- deli meat of choice pastrami, turkey breast, proscuitto cotto or chicken cold cuts etc.
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-shio-ramen
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Why did my clear shio ramen broth turn cloudy?
A: Cloudiness usually comes from boiling too hard or not skimming enough. Vigorous boiling emulsifies fat and protein into tiny particles. Keep the pot at a bare simmer and skim diligently in the first 10 minutes.
Q: How do I avoid oversalted or undersalted shio ramen soup?
A: Always season with tare, not loose salt. Keep the base broth unsalted and add concentrated tare to adjust per bowl. This allows fine-tuning. If the broth is already too salty, dilute with unsalted dashi or hot water.
Q: What does shio mean in ramen?
A: Shio simply means "salt." In ramen, it refers to the salt-based tare (seasoning sauce) used to flavor the broth.
⏱ TIMESTAMPS
0:00 Intro
0:23 Preparing the Broth
2:50 Make Flavored Oil (Komi Abura)
3:29 Make Tare (Ramen Sauce)
3:59 Soy Sauce Choice Guide
4:17 Finishing the Broth
5:23 Cook Ramen Noodles
5:46 Assembly Tips
6:19 Shio Ramen Toppings
7:16 Storage Tips
7:41 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/PRZuDA8__KQ
youtu.be/cnvomlflES4
youtu.be/HuE8Z37ryuM
🍱 RECOMMENDED JAPANESE RECIPES
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--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #ramen #ramennoodles #ramenbowl #ramenrecipe
In this video, I'll show you how to make authentic Japanese shio ramen at home using a umami-packed method with ground chicken. You'll learn to create that perfectly clear, umami-rich broth!
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-shio-ramen
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 65 mins
👥 Servings: 4
🥕 Ingredients:
Broth
- 2000 ml water preferably soft or filtered
- 10 g dried kelp (kombu)
- 15 g dried scallops (conpoy) or packing liquid from canned clams/scallops or clam juice
- 50 g Japanese leek (naganegi) green part cut in half/quarters, or regular leek/onion/shallot green
- 20 g ginger root
- 2 cloves garlic
- 200 g ground chicken or ground turkey or chicken wings/drumsticks
- 15 g bonito flakes (katsuobushi)
Flavored oil
- 3 tbsp lard or duck fat or chicken schmaltz
- 3 tbsp Japanese leek (naganegi) white part, finely diced, or substitute leek/onion
- 2 cloves garlic finely diced
Tare
- 4 tbsp sake or all white wine if unavailable
- 2 tbsp white wine dry
- 1 tbsp mirin
- 2 tsp salt high quality sea salt or blend sea salt and rock salt
- 1 tsp Japanese light soy sauce (usukuchi shoyu) or white soy sauce (shiro shoyu) or regular dark soy sauce in a pinch
Noodles and Toppings
- 4 portions ramen noodles thin or medium-thin, lower hydration preferred
- finely chopped green onions
- soft-boiled eggs or ramen eggs
- seasoned bamboo shoots (menma)
- yuzu zest or lemon zest
- deli meat of choice pastrami, turkey breast, proscuitto cotto or chicken cold cuts etc.
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-shio-ramen
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Why did my clear shio ramen broth turn cloudy?
A: Cloudiness usually comes from boiling too hard or not skimming enough. Vigorous boiling emulsifies fat and protein into tiny particles. Keep the pot at a bare simmer and skim diligently in the first 10 minutes.
Q: How do I avoid oversalted or undersalted shio ramen soup?
A: Always season with tare, not loose salt. Keep the base broth unsalted and add concentrated tare to adjust per bowl. This allows fine-tuning. If the broth is already too salty, dilute with unsalted dashi or hot water.
Q: What does shio mean in ramen?
A: Shio simply means "salt." In ramen, it refers to the salt-based tare (seasoning sauce) used to flavor the broth.
⏱ TIMESTAMPS
0:00 Intro
0:23 Preparing the Broth
2:50 Make Flavored Oil (Komi Abura)
3:29 Make Tare (Ramen Sauce)
3:59 Soy Sauce Choice Guide
4:17 Finishing the Broth
5:23 Cook Ramen Noodles
5:46 Assembly Tips
6:19 Shio Ramen Toppings
7:16 Storage Tips
7:41 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/PRZuDA8__KQ
youtu.be/cnvomlflES4
youtu.be/HuE8Z37ryuM
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #ramen #ramennoodles #ramenbowl #ramenrecipe
