Description
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
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
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. Let the mixture soak for 20 minutes to allow the kombu to infuse the broth with delicate sea flavors.
- Heat the broth: 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.
- Season the broth: Stir in soy sauce, mirin, and sake. Reduce the heat and simmer the broth gently for 10 minutes to blend and deepen the flavors.
- Cook the noodles: Meanwhile, cook the ramen noodles according to the package instructions until just tender. Drain the noodles thoroughly and divide them evenly between serving bowls.
- Assemble the ramen: 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.
Notes
- Soaking the kombu rather than boiling it preserves its umami without introducing bitterness.
- Soft-boiled eggs can be prepared in advance by boiling for 6-7 minutes and cooling in ice water before peeling.
- Chashu beef can be purchased pre-made for convenience or substitute with thinly sliced pork belly or roast pork.
- Adjust soy sauce amount to taste if you prefer a saltier or lighter broth.
- Use fresh ramen noodles if possible for best texture, but dried noodles work well too.
