Description
This Shoyu Ramen recipe features a flavorful soy sauce-based broth infused with kombu, topped with tender chashu beef, soft-boiled eggs, bean sprouts, green onions, and nori strips. Perfect for a comforting and authentic Japanese noodle soup, it takes about 50 minutes to prepare and serves two.
Ingredients
Scale
Broth Ingredients
- 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
Noodle 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: Combine chicken stock, water, and kombu in a large pot and allow the mixture to soak for 20 minutes. This soaking infuses the broth with umami flavor from the kombu.
- Heat the Broth: Place the pot over medium heat and slowly bring the broth to near boiling. Remove the kombu just before the liquid starts boiling to prevent bitterness.
- Season the Broth: Stir in soy sauce, mirin, and sake into the hot broth. Simmer the combined mixture for 10 minutes to meld the flavors together.
- Cook the Noodles: Meanwhile, prepare the ramen noodles according to package instructions. Once cooked, drain them well and divide the noodles evenly between two serving bowls.
- Assemble the Ramen Bowls: Ladle the hot broth directly over the noodles in each bowl. Arrange the toppings—soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips—artfully on top for an authentic presentation.
Notes
- You can substitute chicken stock with vegetable stock for a lighter broth.
- Soft-boiled eggs can be prepared ahead of time and kept refrigerated.
- Adjust soy sauce quantity to taste for a less salty broth.
- For added richness, consider adding a dash of sesame oil to the broth before serving.
- Fresh ramen noodles provide a better texture but dried noodles work well as a convenient alternative.
