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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 minutes
Cook Time 40 minutes
Total Time 1 hour
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
 

  1. Simmer the chicken stock and dashi with the garlic and ginger for 30 minutes. Strain and keep hot.
  2. For the tare, warm the soy sauce, mirin and sesame oil together for 1 minute.
  3. If you have not already, boil eggs for 6½ minutes, cool in iced water, peel and marinate in a little soy and mirin.
  4. Cook the noodles according to the packet, then drain well.
  5. Put 2 tablespoons of tare in each warm bowl and ladle in the hot broth.
  6. 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.