について Shio Ramen
Light salt-based ramen with clear broth, popular in Hakodate
How to Make Shio Ramen (Traditional & Healthy Version)
Shio Ramen is a classic Japanese noodle soup renowned for its delicate, clear broth seasoned primarily with salt. Originating from the bustling ramen shops of Japan, shio (meaning 'salt') ramen is celebrated for its refined umami flavor and light, clean finish. Unlike other ramen types, shio ramen lets the natural taste of the dashi stock shine through, making it a favorite among those who appreciate subtlety and balance in Japanese cuisine. This healthy shio ramen recipe features seasonal vegetables and lean chicken, creating a nourishing meal that’s ideal for calorie-conscious eaters. The dish is visually stunning, with its golden broth and vibrant toppings, embodying the Japanese philosophy of food presentation. Shio ramen is a staple in Japan’s culinary landscape, often enjoyed as a quick yet satisfying lunch or a comforting meal during colder months. Its simplicity and versatility make it perfect for anyone seeking authentic Japanese flavors with a healthful twist.
材料(1 bowl (approx. 400-450ml broth with noodles and toppings)分)
- 120g Chicken breast (Toriniku (鶏肉), skinless)
- 200g Fresh ramen noodles (Chūkamen (中華麺))
- 4 cups Dashi stock (Kombu & katsuobushi base)
- 1.5 tsp Sea salt (Shio (塩))
- 1 tsp Soy sauce (Shōyu (醤油), low-sodium)
- 1 tsp Sesame oil (Goma abura (ごま油))
- 2 stalks Green onions (Negi (葱), finely sliced)
- 40g Menma (Fermented bamboo shoots)
- 2 sheets Nori (Seaweed)
- 1 Boiled egg (Ajitsuke tamago (味付け卵), halved)
- 30g Spinach (Seasonal, blanched) - オプション
作り方
- 1
Prepare the dashi stock by simmering kombu and katsuobushi in water for 8-10 minutes. Strain and set aside.
10 minutes
Do not boil kombu to prevent bitterness; remove before boiling.
- 2
Slice chicken breast thinly and poach in dashi stock until cooked through, about 3-4 minutes.
4 minutes
Poaching keeps the chicken moist and tender.
- 3
Cook ramen noodles according to package instructions. Drain and rinse briefly to remove excess starch.
5 minutes
Rinsing noodles helps maintain a clear broth.
- 4
Season the hot dashi with sea salt, soy sauce, and sesame oil. Taste and adjust salt as needed.
2 minutes
Gradually add salt to avoid over-seasoning.
この料理が健康的な理由
Shio Ramen is a healthier ramen option due to its clear broth and minimal oil. Lean chicken and seasonal vegetables boost protein and nutrients while keeping the dish low in saturated fat. Using dashi as the base enhances umami without heavy additives, supporting a nutritious diet. The recipe avoids deep-frying and excess seasoning, making it ideal for calorie-conscious eaters.
This Shio Ramen recipe is rich in lean protein from chicken breast, and provides complex carbohydrates from ramen noodles. Dashi stock offers minerals and antioxidants, while vegetables like spinach and green onions supply vitamins A, C, and K. The use of low-sodium soy sauce and moderate salt keeps sodium in check. Menma and nori contribute fiber and micronutrients, making this bowl a balanced meal for energy and immunity.
プロのヒント
- 💡Tip 1: Use homemade dashi for the most authentic umami flavor.
- 💡Tip 2: Always slice toppings neatly for a visually appealing bowl.
- 💡Tip 3: Warm serving bowls before assembling to keep ramen hot longer.
保存と提供
Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Noodles are best consumed fresh, but can be refrigerated for 1 day. Reheat broth gently; avoid boiling to preserve flavor.
最適な提供方法: Lunch
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 110.0 kcal |
| タンパク質 | 7.0 g |
| 炭水化物 | 13.0 g |
| 総脂質 | 3.0 g |
| 食物繊維 | 1.0 g |
