Shio Ramen

The lightest of the four classic ramen styles — a delicate, salt-seasoned clear broth that lets the base stock speak for itself.

Shio, meaning salt, is believed to be the oldest ramen seasoning style, tracing back to Hakodate in Hokkaido, where a clear, pale broth seasoned simply with salt rather than soy sauce or miso developed as a lighter alternative better suited to delicate seafood-based stocks common in the coastal city. Because salt seasoning does not mask the underlying stock the way soy sauce or miso can, shio ramen is often considered the most technically demanding style to make well, since any imperfection in the base broth is immediately apparent.

The broth should be completely clear and pale gold, seasoned purely with salt-based tare rather than soy sauce or miso, which would change its color and character entirely. Because the seasoning is so minimal, the underlying stock — often chicken, kombu or a light seafood base — must be excellent.