🛒 Ingredients
- 2L dashi stock
- 200g ramen noodles
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp mirin
- 100g chashu (braised pork belly)
- Green onion
- Nori seaweed
- Sweet corn
- Canned bamboo shoots
👨🍳 Step-by-step instructions
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For the broth: roast chicken bones and pork belly in the oven for 30 minutes. Simmer in water with kombu, shiitake mushrooms, and katsuobushi for 4 hours.
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Prepare the shoyu tare: mix soy sauce, mirin, sake, and sugar. Boil for 5 minutes and let cool.
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Prepare the eggs: boil for exactly 6 minutes, chill in ice water, then peel. Marinate in soy sauce and mirin for 4 hours.
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Cook the ramen noodles in boiling water. Drain and set aside.
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Reheat the strained broth. Adjust seasoning with shoyu tare to taste.
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In the bowl, add the tare first, then pour in the hot broth, followed by the drained noodles.
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Arrange the toppings: chashu (braised pork), halved egg, nori, green onion, and bamboo shoots.
💡 Chef's tip
The soy tare is made separately and added to the broth in the bowl, not during cooking — that way each person can adjust the intensity. Marinated eggs (ajitsuke tamago) need at least 4 hours in soy, mirin and sugar marinade.
📝 Our take
Shoyu ramen is the most subtle of the four main styles. The soy tare should not dominate — the clear bone broth, shredded chashu pork and properly cooked noodles are the real protagonists. At home, the trick is the broth: if you do not have three hours to make it from scratch, a good chicken stock with soy, mirin and kombu gives decent results.
🍷 Wine & food pairing
Ice-cold Japanese beer like Sapporo or Kirin. Cold sake — especially junmai ginjo — also works. Ramen does not ask for complicated pairings.
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