Description
A classic Japanese Shoyu Ramen recipe featuring a savory soy-based broth made with chicken stock and kombu, paired with tender ramen noodles, soft-boiled eggs, chashu beef slices, and fresh vegetables for a comforting and flavorful meal.
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 & 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: Combine the chicken stock, water, and kombu in a large pot and let it soak for 20 minutes to infuse the broth with umami from the kombu.
- Heat the Broth: Place the pot over medium heat and warm until the liquid is nearly boiling. Remove the kombu just before the broth starts to boil to avoid bitterness.
- Add Flavorings: Stir in the soy sauce, mirin, and sake, then reduce the heat and let the broth simmer gently for 10 minutes to develop a rich, balanced flavor.
- Cook the Noodles: Meanwhile, cook the ramen noodles according to the package instructions until tender. Drain the noodles thoroughly and divide them evenly between two serving bowls.
- Assemble and Serve: Ladle the hot broth over the noodles. Top each bowl with soft-boiled eggs, sliced chashu beef, bean sprouts, green onions, and nori strips. Serve immediately for the best taste.
Notes
- For a richer broth, consider simmering the chicken stock with additional aromatics like ginger or garlic.
- Soft-boiled eggs can be marinated overnight in soy sauce and mirin for extra flavor.
- Chashu beef can be substituted with pork belly or tofu for a different protein option.
- Adjust the amount of soy sauce and mirin in the broth to taste depending on preferred saltiness and sweetness.
- Use fresh ramen noodles if possible for the best texture, but dried noodles work well too.
