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Shoyu Ramen
Japanese

Shoyu Ramen

Tokyo-style soy-sauce ramen: springy wheat noodles in a clear chicken-and-pork-bone broth seasoned with a soy tare, topped with chashu pork, marinated egg, nori and scallion.

280 min
Total time
4
Servings
40 min
Prep
240 min
Cook
advanceddinnerdairy-free
Source: Traditional Tokyo-style shoyu ramen

Ingredients

4 servings
  • 1.5 kg chicken carcasses and wings, for broth
  • 500 g pork bones (trotter or neck), blanched
  • 10 g kombu
  • 15 g dried shiitake
  • 1 leek and scallion tops, for aromatics
  • 30 g fresh ginger, sliced
  • 4 garlic, smashed
  • 120 ml soy sauce, for tare
  • 30 ml mirin, for tare
  • 30 ml sake, for tare
  • 400 g fresh ramen noodles, 4 portions
  • 400 g pork belly chashu, rolled, braised, sliced
  • 4 eggs, ajitama, soft-boiled and marinated
  • to serve nori, scallions, menma (bamboo), toppings

Make it your way

Instructions

Plan my prep
  1. Step 1.Blanch the pork bones in boiling water for 5 minutes, drain and rinse to clean. Place chicken and pork bones in a stockpot with about 4 liters cold water.
  2. Step 2.Bring to a boil, skim the scum thoroughly, then add the ginger, garlic and leek tops. Reduce to a gentle simmer and cook 3 to 4 hours, topping up water as needed.
  3. Step 3.In the last 30 minutes, add the kombu and dried shiitake to infuse umami, then strain the broth and keep it hot.
  4. Step 4.Make the tare by warming the soy sauce, mirin and sake until just simmering to cook off the alcohol, then set aside.
  5. Step 5.Soft-boil the eggs for exactly 6.5 minutes, chill in ice water, peel, and marinate in a little of the soy tare for at least 2 hours for ajitama.
  6. Step 6.Slice the braised chashu pork and warm it gently with a little broth or a quick sear.
  7. Step 7.Cook the fresh ramen noodles in plenty of rapidly boiling water for the time on the package, usually 1 to 2 minutes, then drain very well.
  8. Step 8.Put about 2 to 3 tablespoons of tare in the bottom of each hot bowl, then ladle in roughly 350 ml of the hot broth and stir.
  9. Step 9.Add the drained noodles, then arrange chashu, a halved ajitama egg, menma, nori and sliced scallions on top. Serve immediately.

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