Description
Shoyu Ramen is a classic Japanese noodle soup featuring a savory soy sauce-based broth enriched with kombu and chicken stock. This comforting dish is served with tender chashu beef, soft-boiled eggs, bean sprouts, green onions, and nori strips, creating a flavorful and satisfying meal perfect for any ramen lover.
Ingredients
Scale
Broth
- 4 cups chicken stock
- 2 cups water
- 1 piece kombu (dried kelp) (about 4×4 inches)
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Noodles and Toppings
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 4 slices chashu beef
- 1/2 cup bean sprouts
- 2 green onions (thinly sliced)
- 1 sheet nori (cut into strips)
Instructions
- Prepare the broth base: Combine chicken stock, water, and kombu in a large pot and let it soak for 20 minutes. This soaking helps extract subtle umami flavors from the kombu.
- Heat the broth: Place the pot over medium heat and heat the broth until it’s nearly boiling. Remove the kombu just before the broth reaches a boil to prevent bitterness.
- Season the broth: Add soy sauce, mirin, and sake to the broth mixture. Reduce heat and let it simmer gently for 10 minutes to blend the flavors well.
- Cook the ramen noodles: Prepare the ramen noodles according to the package instructions. Once cooked, drain the noodles thoroughly and divide them into serving bowls.
- Assemble the ramen bowls: Ladle the hot broth over the noodles in each bowl. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips artfully on top. Serve immediately while hot.
Notes
- For best flavor, use fresh ramen noodles if available.
- The kombu should not boil to avoid an overly strong and bitter taste.
- Soft-boiled eggs can be marinated in soy sauce and mirin beforehand for added flavor.
- Adjust soy sauce quantity to taste if you prefer a saltier or milder broth.
- Chashu beef can be substituted with pork belly or chicken if preferred.
