Shoyu Ramen (醤油ラーメン)

Name: Shoyu Ramen
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 servings fresh ramen noodles; 4 cups chicken stock; 1/4 cup soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 2 garlic cloves, smashed; 1 inch ginger, sliced; 2 soft-boiled eggs, halved; 4 slices chashu pork or chicken; 2 sheets nori; 2 spring onions, sliced; 1 tbsp toasted sesame oil; Bamboo shoots and corn (optional)

A classic Tokyo-style ramen: springy noodles in a soy-sauce-seasoned chicken broth, topped with marinated egg, chashu, nori, and scallions.

Cuisine: Japanese (Japan) · Style: Soup · Protein: Chicken · Total time: 60 minutes · Difficulty: medium · Servings: 2 · Spice: 1/5

Ingredients

2 servings fresh ramen noodles
4 cups chicken stock
1/4 cup soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp sugar
2 garlic cloves, smashed
1 inch ginger, sliced
2 soft-boiled eggs, halved
4 slices chashu pork or chicken
2 sheets nori
2 spring onions, sliced
1 tbsp toasted sesame oil
Bamboo shoots and corn (optional)

Steps

For the tare: simmer soy sauce, mirin, sake, sugar, garlic, and ginger for 5 minutes. Strain.
Heat chicken stock until just boiling, then keep hot.
Cook ramen noodles per packet instructions. Drain well.
Divide the tare between two bowls. Add a drizzle of sesame oil.
Pour hot stock over the tare and stir.
Nestle noodles into the bowl. Top with chashu, soft-boiled eggs, nori, spring onions, and bamboo shoots.
Serve immediately — ramen waits for no one.

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