Shoyu Ramen
Experience the comforting warmth of Tokyo-style Shoyu Ramen, where a delicate soy-infused broth meets chewy wheat noodles. This recipe balances savory dashi, aromatic ginger, and tender pork for a truly soul-satisfying meal.
Prep
40m
Cook
120m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 8 cups 1920 ml | Chicken stock |
| 1 tbsp 10 g | Dashi powder |
| 0.5 cup 120 ml | Soy sauce |
| 2 tbsp 30 ml | Mirin |
| 2 inches 50 g | Fresh Ginger |
| 4 cloves 20 g | Garlic Cloves |
| 1 lb 450 g | Pork belly |
| 1.5 lb 680 g | Fresh ramen noodles |
| 4 pieces 4 pieces | Large eggs |
| 3 stalks 45 g | Green onions |
| 2 sheets 5 g | Nori seaweed |
2 Method
Step 1. In a large pot, combine chicken stock, dashi, smashed ginger, and garlic; simmer over low heat for 60 minutes to develop the base broth.
Step 2. To make the Chashu, sear the pork belly in a skillet until browned, then braise in a small pot with a splash of soy sauce, water, and sugar for 45 minutes until tender.
Step 3. Prepare the 'Tare' (seasoning) by whisking together the soy sauce and mirin in a small bowl; set aside.
Step 4. Gently lower eggs into boiling water and cook for 6 minutes and 30 seconds; immediately transfer to an ice bath, peel, and slice in half.
Step 5. Cook the fresh ramen noodles in a separate pot of boiling water according to the package instructions, usually about 2-3 minutes.
Step 6. Assemble the bowls: Divide the Tare among four bowls, pour in the hot broth, add the noodles, and top with sliced chashu, half an egg, chopped scallions, and a piece of nori.
💡 Chef's Tips
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For a clearer broth, do not let the liquid reach a rolling boil; a gentle simmer is key.
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Marinate the boiled eggs in a mix of soy sauce and mirin for 2 hours for an authentic Ajitsuke Tamago flavor.
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Ensure the noodles are cooked last and served immediately to prevent them from becoming soggy.
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