Classic Shoyu Ramen
The quintessential, nostalgic bowl of Tokyo-style ramen. A clear, deeply complex soy sauce (Shoyu) and chicken broth is paired with wavy, springy noodles. Topped classically with melt-in-your-mouth Chashu pork, bamboo shoots, and a soft-boiled egg.
Ingredients
- 2 portions Fresh wavy ramen noodles
- 4 cups High-quality clear chicken broth
- 3 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Sake
- 1 tsp Sesame oil
- 2 slices Chashu braised pork belly
- 1 Soft-boiled egg Ajitama
- 1 handful Menma seasoned bamboo shoots
- 1 Green onion chopped
- 1 sheet Nori seaweed
Instructions
- Build the Shoyu Tare (Base): In a small saucepan, combine the soy sauce, mirin, and sake. Bring it to a simmer for 1 minute to evaporate the alcohol and concentrate the soy flavor. This is your Tare.
- Make the Broth: Heat the clear chicken broth in a separate pot until very hot. Stir the concentrated Shoyu Tare into the chicken broth. Drizzle in the sesame oil for aroma. Keep the soup piping hot on low heat.
- Cook the Noodles: Boil the fresh wavy ramen noodles in a large pot of water until al dente. Drain them incredibly well, shaking the colander vigorously to remove all excess water.
- Assemble the Bowls: Divide the hot, dark, aromatic Shoyu broth into two deep ramen bowls. Neatly fold the drained noodles into the soup, making sure they are fully submerged.
- Garnish and Serve: Arrange the thick slices of Chashu pork, the halved soft-boiled egg, and the Menma beautifully on top of the noodles. Tuck a sheet of Nori seaweed into the side of the bowl and sprinkle generously with chopped green onions. Slurp immediately while hot.
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