Yuzu Shio Ramen is a light, citrusy Japanese noodle soup that brings comfort with every spoonful. Inspired by the delicate flavors served in ramen shops across Tokyo, this recipe captures the bright aroma of yuzu and the clean taste of shio broth. Follow along to make your own soothing bowl at home-simple, fresh, and full of umami.
What Is Yuzu?
Imagine slicing into a small, knobby citrus fruit and being hit with a burst of fragrance-floral, sharp, and deeply refreshing. That’s yuzu, a beloved fruit in Japanese cooking, often used not for its juice, but for its zest and aroma. In ramen, just a touch of yuzu lifts the broth into something bright and unexpected, like a whisper of sunshine in a bowl. Learn more about yuzu on Wikipedia
What Is Shio Ramen?
While some ramen bowls are rich and heavy, shio ramen tells a different story—one of clarity, balance, and restraint. “Shio” means salt, but it’s not about brininess—it’s about bringing out the pure flavor of each ingredient, from the broth to the noodles. It’s the kind of soup you crave when you want something gentle but full of depth, especially when paired with the citrusy spark of yuzu.
Why Yuzu Shio Ramen Feels So Special?
There’s a quiet elegance in this bowl-a balance between comfort and refinement. Unlike creamy tonkotsu or deeply savory miso ramen, yuzu shio ramen doesn’t shout; it whispers. It’s the kind of dish that clears your mind with every bite, the citrus dancing lightly over a broth that’s been simmered with care. If you love bright, refreshing soups, this Yuzu Shio Ramen is a perfect alternative to heavier bowls like our Spicy Miso Ramen.
Toppings That Let the Broth Shine!
In yuzu shio ramen, the toppings aren’t the main event they’re the supporting cast, carefully chosen to elevate the broth rather than steal the spotlight. A soft-boiled egg, with its rich, jammy yolk, brings creaminess that melts into each sip. Sheets of nori offer a briny, ocean-kissed accent that pairs beautifully with the citrus notes of yuzu. Scallions add freshness and a gentle bite, while bamboo shoots bring subtle crunch and earthiness. Some variations might include a slice of chicken chashu or fish cake, but even those are prepared lightly to preserve the bowl’s delicate balance. Every topping serves a purpose each one a brushstroke in a quiet, harmonious painting.
These toppings also work beautifully in our lighter bowls like the Vegetarian Ramen Noodle Salad or even the cold-style Tsukemen.
Frequently Asked Questions
Is Yuzu Shio Ramen healthy?
It can be! Compared to heavier ramen styles, yuzu shio ramen is lower in fat and calories, especially when made with a clean broth and lean toppings. Its lightness makes it a favorite for those seeking a more balanced bowl.
Are ramen healthy?
It depends on the type and preparation. Some ramen bowls are rich and heavy, but lighter versions—like yuzu shio—can be part of a healthy meal when made with fresh, balanced ingredients and mindful toppings.
What are the 5 essentials of ramen?
The core elements of any ramen bowl are: broth, noodles, tare (seasoning base), toppings, and aroma oil. Each part plays a role in creating a well-rounded, flavorful experience.
Is Shio or Shoyu better?
That depends on your taste! Shio is lighter and more delicate, while shoyu (soy sauce) has a deeper, more savory flavor. Yuzu shio is perfect if you enjoy bright, refreshing notes.
How to make Yuzu Shio Ramen?
Start with a clear chicken or dashi broth, season it with sea salt and a touch of yuzu juice or zest. Add noodles, soft-boiled egg, and light toppings like scallions and nori for a delicate yet satisfying ramen experience.
What is the unhealthiest part of ramen?
In most ramen bowls, the unhealthiest part is the high-sodium broth or overly processed noodles. Choosing a light, homemade broth and fresh ingredients—like in yuzu shio ramen—makes a big difference.

Ingredients
- 4 cups chicken broth
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp yuzu juice
- 1 tsp salt
- 1/2 tsp white pepper
- 2 packages ramen noodles
- 2 cups baby spinach
- 2 Green onions sliced
- 2 eggs soft boiled, halved
- 2 sheets Nori seaweed cut into strips
- 1 tbsp sesame oil
Instructions
- In a large pot, bring the chicken broth, minced garlic, and grated ginger to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Stir in the soy sauce, mirin, yuzu juice, salt, and white pepper.
- Cook the ramen noodles according to package instructions, then drain and set aside.
- Divide the cooked noodles between serving bowls.
- Add the baby spinach to the hot broth and cook until wilted, about 1 minute.
- Ladle the hot broth and spinach over the noodles in each bowl.
- Top with sliced green onions, halved soft boiled eggs, and nori seaweed strips.
- Drizzle with sesame oil and serve immediately.
Video
Notes
- If fresh yuzu is unavailable, you can substitute with a mix of lemon, lime, and a touch of grapefruit zest for a similar citrus aroma.
- For a vegetarian version, use kombu and shiitake mushroom broth instead of chicken or dashi stock, and skip the egg or replace it with tofu.
- Thin, straight ramen noodles are traditional, but you can use soba or rice noodles for a gluten-free option.
- To enhance the broth’s flavor, simmer with a few slices of ginger and a small piece of dried kelp (kombu) for 10–15 minutes before adding salt and citrus.
- Taste and adjust the salt before serving—shio ramen should be light, but flavorful.
- Serve immediately for the best texture, as the noodles will continue to soften in the hot broth.
I followed the recipe but it turned out too salty for my taste. Maybe reduce the soy sauce?
Not enough flavor. Needs more spices, in my opinion. Disappointed.
Nah, I think it’s good as it is. Too many spices can ruin a dish, you know?
I actually found it flavorful! Maybe you could add some chili flakes if you like it spicier?
Delish! Reminds me of my trip to Japan. Gonna make this every week!
Honestly, pretty basic. Tasted like any other ramen I’ve had. Not impressed.
I thought it was delicious! Yuzu adds a nice twist to the flavor. Maybe you just need to try it with some extra toppings?
Yuzu Shio Ramen? Sounds fancy! I’m a beginner but I think I can pull this off. Fingers crossed!
Never heard of yuzu before, but this was a hit at my dinner party. Love how it’s different!
So good! My kids ate all of it! They usually picky, so that’s saying something. Great recipe!
That’s awesome! Kids can be hard to please sometimes. I will definitely try this recipe soon!
Really? My kids wouldn’t touch that. Maybe they’re just picky or something.
I tried making this but I don’t know what yuzu is! Can I use lemon instead?
How much chicken broth do I need? Think I spaced out there. Also, what’s the point of nori?
This ramen is simply amazing! The yuzu juice gives it a refreshing twist. My family loved it!
This ramen was amazing! The yuzu adds such a refreshing twist. Will definitely make again!
Eh, don’t think I’ll make this again. My wife didn’t like it.
That’s too bad! Maybe it’s just not everyone’s taste. Yuzu can be pretty strong. 😕
Yuzu what? Is this a type of fruit? Just used lemon and it was fine. Not fancy but fill me up!
Quick and easy! I added some leftover chicken for protein. Yum!
Adding chicken? That’s a good idea! I love when recipes get creative. 🍜
This ramen is sooo good! The yuzu really adds a nice kick to the broth. My family loved it!
Good recipe, but I used dried spinach because that’s all I had. It still turned out fine. 🙂
I dont usually cook but this was simple. My first time soft boiling eggs and they came out perfect!
Wow! It’s great to hear that you nailed the soft-boiled eggs on your first try! This ramen sounds delicious. 😋
Delicious! Gonna make this every week. So easy to prepare, too.
Yuzu? What’s that? I used lemon instead and it was still ok. 😅
Yuzu adds a unique flavor that lemon just can’t match, but glad your dish turned out fine! 😄
Wait, what is the difference between mirin and soy sauce?? I’m confused. Help!
IDK, but I think they’re kinda similar? Just try using them and see what happens! 😄
Mirin is sweeter and has a lower alcohol content, while soy sauce is saltier and more savory. They’re both great, but with different purposes in dishes!
I didn’t have yuzu juice so I used lemon. Tasted alright but not the same. Still edible, I guess.
Easy to make but the broth tasted kinda bland. Maybe I messed up somewhere? Not sure if worth the effort.
I found the broth a bit iffy too. Maybe try adding more soy sauce or something?
Nah, the broth should be fine. You probably just didn’t let it simmer long enough!