Name: Shoyu Ramen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 l chicken stock; 500 ml dashi; 2 cloves garlic (smashed); 1 thumb ginger (sliced); 90 ml soy sauce; 2 tbsp mirin; 1 tbsp sesame oil; 4 portions fresh ramen noodles; 4 soft-boiled eggs (marinated in soy); 300 g chashu pork or roast chicken (sliced); 2 sheets nori (halved); 4 spring onions (sliced); 100 g menma or bean sprouts

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Home-style shoyu ramen with a soy-seasoned chicken and dashi broth, fresh noodles, marinated eggs and classic toppings.

About this Japanese recipe

Shoyu, or soy sauce, ramen is one of the oldest ramen styles in Tokyo. Each bowl is built from three parts: the broth, a concentrated seasoning called tare, and the noodles and toppings.

Ingredients you will need

The main ingredients are chicken stock, dashi, garlic, thumb ginger, soy sauce, mirin. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr in total: 20 min of preparation, 40 min of cooking. The recipe serves 4.

Shoyu Ramen

Home-style shoyu ramen with a soy-seasoned chicken and dashi broth, fresh noodles, marinated eggs and classic toppings.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 610

Ingredients Method Notes

Ingredients

1.5 l chicken stock
500 ml dashi
2 cloves garlic smashed
1 thumb ginger sliced
90 ml soy sauce
2 tbsp mirin
1 tbsp sesame oil
4 portions fresh ramen noodles
4 soft-boiled eggs marinated in soy
300 g chashu pork or roast chicken sliced
2 sheets nori halved
4 spring onions sliced
100 g menma or bean sprouts

Method

Simmer the chicken stock and dashi with the garlic and ginger for 30 minutes. Strain and keep hot.
For the tare, warm the soy sauce, mirin and sesame oil together for 1 minute.
If you have not already, boil eggs for 6½ minutes, cool in iced water, peel and marinate in a little soy and mirin.
Cook the noodles according to the packet, then drain well.
Put 2 tablespoons of tare in each warm bowl and ladle in the hot broth.
Add the noodles and top with sliced pork, halved eggs, nori, spring onion and menma.

Notes

Warm the bowls with hot water before assembling. Ramen cools quickly and hot bowls keep the noodles at their best.