Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, “shio” means salt in Japanese.

Shio ramen broth relies on high-quality sea salt and is traditionally made using chicken or pork bones. The soup in shio ...

Ramen is typically classified by broth flavor, with three especially common categories: shoyu (soy sauce), shio (salt), and miso. A fourth, tonkotsu, references the broth's base ingredient, not ...

Most ramen chefs will boil their bones for 12-20 hours, but others, like Mori Hogashida have a "base broth" which, like a sourdough starter, is built upon each day.

10 quarts chicken broth. Shio base. 2 1/2 pounds fresh ramen noodles. 1/3 cup sesame oil . For the grilled pork chashu: Marinade ingredients: 1 1/2 cups soy sauce. 1/3 cup cooking sake.

Yuzu Shio Ramen. Despite how light and spritzy this bowl is, the chicken-based broth still makes your lips feel freshly balmed with a slick of collagen.

Born in 2003 in Tokyo’s residential Ebisu neighborhood, Afuri Ramen became known for its yuzu shio bowls, which marry a light chicken broth with vegetables and salt with hints of ...

Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, “shio” means salt in Japanese. Takebe’s restaurants sell a dish called the Yuzu ...

Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, “shio” means salt in Japanese. Takebe’s restaurants sell a dish called the Yuzu ...