Shoyu Ramen Recipe
A classic Shoyu Ramen recipe featuring a savory soy sauce-based chicken broth infused with kombu, served with tender ramen noodles, soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori. This comforting Japanese noodle soup balances rich umami flavors with fresh toppings, perfect for a fulfilling meal in under an hour.
Ingredients
Instructions
In a large pot, combine the chicken stock, water, and kombu. Let the mixture soak for 20 minutes to allow the kombu to infuse the broth with delicate sea flavors.
Place the pot over medium heat and slowly heat the broth until it is nearly boiling. Just before it reaches a boil, remove the kombu to prevent bitterness and ensure a clean umami taste.
Stir in soy sauce, mirin, and sake. Reduce the heat and simmer the broth gently for 10 minutes to blend and deepen the flavors.
Meanwhile, cook the ramen noodles according to the package instructions until just tender. Drain the noodles thoroughly and divide them evenly between serving bowls.
Ladle the hot seasoned broth over the noodles. Top each bowl with soft-boiled eggs, slices of chashu beef, bean sprouts, sliced green onions, and nori strips. Serve immediately to enjoy the combination of flavors and textures.
