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A bowl of shio ramen with bamboo shoot, spinach, pork, and egg

Shio Ramen Hakodate Style

A shio style ramen recipe from the city of Hakodate, the 3rd largest city on the Japanese island of Hokkaido.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Japanese
Servings 2
Calories 634 kcal


The Broth

  • 3 garlic cloves minced
  • 1 tbsp sesame oil
  • 1 tbsp pork fat
  • 4 cups low sodium chicken broth
  • 6 oz nori
  • 2 tbsp bonito flakes
  • 2 tbsp sake
  • salt

Ramen Toppings

  • 1 cup spinach
  • ½ tbsp sesame oil
  • ½ cup bamboo shoots sliced
  • ½ tbsp soy sauce
  • 1 tbsp vinegar
  • 1 egg softboiled
  • 0.5 lbs pork (roasted butt, belly, or shoulder)
  • 2 ramen noodles (bundles)


Shio Broth

  • Boil the chicken broth in a pot. While it is heating up, fry the garlic in a little sesame oil for 2 minutes. Add the garlic and oil to the pot.
  • Add the rest of the broth ingredients to the pot and turn heat to medium low. Don't add a lot of salt yet, some of the water will evaporate and the broth will become too salty. Let the broth simmer for 20 minutes.

Ramen Toppings

  • Saute the spinach in a skillet with ½ tbsp of sesame oil for 3 minutes, or until spinach starts to wilt.
  • Cook the bamboo shoots with vinegar and soy sauce for 4 minutes.
  • Softboil an egg in a pot, approximately 6 minutes.
  • Boil the ramen noodles in a pot of water for 4 minutes. Drain the water immediately. Add to 2 bowls.
  • Add salt to the broth to taste, should be pretty salty. Strain the broth to get the nori and bonito flakes out. Add broth to each bowl.
  • Slice the pork into thin slices, add 3 or 4 to each bowl. Add spinach and bamboo shoot. Slice the egg in half and add one half to each bowl. Enjoy!


Calories: 634kcalCarbohydrates: 15gProtein: 39gFat: 46gSaturated Fat: 15gCholesterol: 170mgSodium: 567mgPotassium: 1196mgFiber: 1gSugar: 2gVitamin A: 5950IUVitamin C: 40mgCalcium: 130mgIron: 5mg
Keyword bamboo shoot, Hakodate, Hokkaido, Japan, ramen, shio ramen, spinach
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