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.
- 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
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.
Keyword Dinner, Noodles, Ramen, Soup, Tokyo Style