Description
Delight in a comforting bowl of Shoyu Ramen, a traditional Japanese soy sauce-flavored noodle soup featuring a rich chicken stock broth infused with kombu, balanced with mirin and sake. Topped with tender chashu beef, soft-boiled eggs, fresh bean sprouts, green onions, and crisp nori, this homemade ramen brings authentic flavors to your table in just 50 minutes.
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
Ramen Noodles and 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 base: In a large pot, combine the chicken stock, water, and kombu piece. Allow the mixture to soak for 20 minutes, which helps to gently extract umami flavors from the kombu without boiling.
- Heat the broth: Place the pot over medium heat and warm until it nearly reaches a boil. Just before boiling, carefully remove the kombu to prevent bitterness and maintain a clean flavor.
- Season the broth: Stir in soy sauce, mirin, and sake into the hot broth. Reduce the heat to a simmer and let it cook gently for 10 minutes, allowing the flavors to meld beautifully.
- Cook the noodles: Prepare the ramen noodles following the package instructions, typically boiling until tender. Drain them well and evenly divide the noodles between serving bowls.
- Assemble the ramen bowls: Ladle the hot, seasoned broth over the noodles. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips atop each bowl to create a visually appealing and flavorful meal.
Notes
- For a deeper broth flavor, consider simmering the broth longer or adding aromatics like garlic and ginger.
- Soft-boil eggs by boiling for 6–7 minutes and immediately cooling in ice water before peeling.
- Chashu beef can be substituted with other cooked pork or chicken meats if desired.
- Use fresh ramen noodles for best texture, but dried noodles work as well.
- Adjust the soy sauce amount to taste for lower sodium.
