Description
Authentic Japanese shoyu ramen features a flavorful soy sauce-based broth, tender chashu pork, soft-boiled eggs, and fresh noodles, creating a comforting and savory bowl of soup.
Ingredients
Scale
- For the broth:
- 2 tablespoons vegetable oil
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1-inch piece ginger, sliced
- 4 cups chicken stock
- 4 cups pork stock (or more chicken stock)
- 1/2 cup soy sauce
- 1 tablespoon sake (optional)
- 1 tablespoon mirin
- 1 teaspoon sugar
- For the toppings:
- 8 oz chashu pork, sliced (or substitute with pork belly)
- 2 green onions, chopped
- 2 soft-boiled eggs, halved
- 1 cup bamboo shoots (menma), drained
- 1/2 sheet nori seaweed, cut into strips
- 2 portions fresh ramen noodles
- Sesame seeds for garnish (optional)
- White pepper to taste
Instructions
- Prepare the broth: Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, sauté until softened about 5 minutes.
- Add chicken stock, pork stock, soy sauce, sake, mirin, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth to remove solids.
- While the broth simmers, prepare toppings: Slice chashu pork, chop green onions, boil eggs, and prepare other toppings.
- Cook ramen noodles according to package instructions, usually boiling for 2-3 minutes until tender. Drain well.
- Assemble bowls: Divide noodles into two bowls. Pour hot broth over noodles. Top with chashu pork, soft-boiled eggs, bamboo shoots, green onions, nori, and sesame seeds. Sprinkle with white pepper to taste.
- Serve immediately and enjoy!
Notes
Adjust soy sauce to taste for saltiness. Homemade broth enhances flavor, but store-bought works too. Noodles should be served hot for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650 kcal
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 60g
- Protein: 45g