Shoyu Ramen Recipe
A classic Shoyu Ramen recipe featuring a savory soy sauce-based broth enriched with kombu, mirin, and sake, served with tender ramen noodles, soft-boiled eggs, chashu beef, and fresh toppings for an authentic Japanese comfort meal.
Ingredients
Instructions
Combine the chicken stock, water, and kombu in a large pot. Let the mixture soak for 20 minutes to infuse the flavors from the kelp.
Place the pot over medium heat and warm until it’s nearly boiling. Just before the broth reaches a boil, remove the kombu to prevent bitterness.
Add soy sauce, mirin, and sake to the pot. Lower the heat and let the broth simmer gently for 10 minutes, allowing the flavors to meld together.
Cook ramen noodles following the package instructions until tender. Drain thoroughly and divide the noodles evenly between serving bowls.
Ladle the hot broth over the noodles in each bowl. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips on top to garnish and add texture.
