Shoyu Ramen

Name: Shoyu Ramen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups chicken stock; 2 cups dashi stock; 1/3 cup soy sauce; 2 tbsp mirin; 1 tbsp sake; 2 cloves garlic, smashed; to taste 1-inch piece ginger, sliced; 4 portions fresh ramen noodles; 8 oz chashu pork (braised pork belly), sliced; 2 soft-boiled marinated eggs (ajitama), halved; 1/2 cup menma (seasoned bamboo shoots); 2 sheets nori, halved; 2 green onions, thinly sliced; 1 tsp sesame oil

Shoyu ramen features a clear, soy-sauce-seasoned chicken and dashi broth, springy alkaline noodles, and classic toppings like chashu pork, ajitama marinated egg, menma, and nori. It's lighter and more savory-forward than tonkotsu, showcasing balance rather than richness.

By YumYum Editorial · Japanese

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 4

Ingredients

4 cups chicken stock
2 cups dashi stock
1/3 cup soy sauce
2 tbsp mirin
1 tbsp sake
2 cloves garlic, smashed
to taste 1-inch piece ginger, sliced
4 portions fresh ramen noodles
8 oz chashu pork (braised pork belly), sliced
2 soft-boiled marinated eggs (ajitama), halved
1/2 cup menma (seasoned bamboo shoots)
2 sheets nori, halved
2 green onions, thinly sliced
1 tsp sesame oil

Instructions

In a large pot, combine the chicken stock, dashi, garlic, and ginger; simmer gently for 20 minutes to infuse.
Strain out the garlic and ginger, then stir in the soy sauce, mirin, and sake to finish the tare-seasoned broth.
Keep the broth hot over low heat while you prepare the toppings.
Bring a separate large pot of water to a boil and cook the fresh ramen noodles according to package instructions, usually 1-2 minutes.
Warm the sliced chashu pork gently in the broth or a small pan.
Drain the noodles well and divide among four deep bowls.
Ladle the hot broth over the noodles.
Top each bowl with chashu slices, a halved marinated egg, menma, nori, and green onion; finish with a few drops of sesame oil.