New England Shio Ramen
New England Shio Ramen
New England Shio Ramen: When Boston Clams Meet Japanese Technique
I live in New England. We have INCREDIBLE clams here. And I thought: why not put them in ramen?
This is New England Shio Ramen—slow cooker chicken broth meets fresh clam juice. It's the perfect balance of Japanese technique and Boston ingredients. And it's gluten-free.
The Foundation: Lazy Chicken Broth
First, we need broth. But I'm using the slow cooker method because I'm not standing over a pot for 8 hours.
Clean your chicken bones thoroughly—soak them in salted water for 30 minutes to draw out impurities. Throw them in the slow cooker with aromatics: onion, garlic, ginger, scallions. Cover with water. Set on high.
As it heats, remove the dark-colored lye (foam) but KEEP the white lye—that's umami. Let it cook for 4 hours. Strain. You've got crystal-clear, golden chicken broth.
The New England Twist: Clam Juice Shio Tare
Here's where it gets interesting. Traditional shio ramen uses salt-based seasoning. I'm using fresh clam juice from New England clams blended with the right amount of salt to create a kaeshi sauce.
That briny, ocean essence? PERFECT for shio ramen. It adds this layer of complexity that chicken broth alone can't give you. Chicken umami meets ocean umami.
Assembly
Cook your GF Ramen Lab noodles. In your bowl, add the clam juice shio tare. Pour the hot chicken broth over it. Add the noodles—they'll absorb all that chicken and clam flavor.
Top with chicken chashu, scallions, nori, maybe some butter for richness. This is New England meets Japan in one bowl.
This is more than ramen. This is place. Boston ingredients. Japanese soul. Gluten-free execution.
Make it. Tag #GFRamenLab. Tell me your favorite shio toppings.
Have a GF day.
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