Shoyu Ramen Recipe
Shoyu ramen is a classic Japanese noodle soup that combines savory and umami-rich flavors. This comforting bowl of noodles is enriched with a rich, soy-based broth, topped with tender pork, green onions, and a perfectly soft-boiled egg. It’s a simple yet satisfying dish that brings the heart and soul of Japan to your dining table. Whether you're an experienced cook or a beginner, this Shoyu ramen recipe will help you create a delicious, authentic Japanese meal at home.
Equipment
- Large pot
- Saucepan
- knife
- Cutting board
- Strainer
Ingredients
- 4 cups chicken or pork broth
- 2 tablespoons soy sauce shoyu
- 1 tablespoon miso paste
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 4 servings of ramen noodles
- 1 cup sliced bamboo shoots
- 2 boiled eggs soft-boiled
- 200 g pork belly chashu, thinly sliced
- 2 green onions sliced
- Nori seaweed for garnish
Instructions
- In a large pot, combine the chicken or pork broth, soy sauce, miso paste, mirin, sesame oil, and minced garlic. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- Soft-boil the eggs by placing them in boiling water for 6-7 minutes. Remove, cool, peel, and slice in half.
- To assemble, place the cooked noodles in each bowl, pour the hot broth over them, and top with pork belly slices, bamboo shoots, boiled egg halves, green onions, and nori.
- Serve immediately and enjoy!
Notes
- For a vegetarian version, use a vegetable-based broth and tofu instead of pork belly.
