Description
Delicious homemade Shoyu Ramen featuring a flavorful soy-based chicken broth infused with kombu, served with tender chashu beef, soft-boiled eggs, fresh ramen noodles, and classic Japanese toppings for an authentic and comforting meal.
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 & 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
- Soak the kombu: In a large pot, combine 4 cups chicken stock, 2 cups water, and the piece of kombu. Let it soak for 20 minutes to extract its umami flavor into the broth.
- Heat the broth: Place the pot over medium heat and slowly bring it to just under boiling. Remove the kombu carefully just before the broth reaches boiling to avoid bitterness.
- Add seasonings and simmer: Stir in 1/4 cup soy sauce, 2 tbsp mirin, and 1 tbsp sake. Let the broth simmer gently for 10 minutes to develop deep, balanced flavors.
- Cook the noodles: Prepare the ramen noodles according to the package instructions, whether fresh or dried. Once cooked, drain them thoroughly and distribute evenly between two serving bowls.
- Assemble the ramen bowls: Ladle the hot, flavorful broth over the noodles. Garnish each bowl with 2 slices of chashu beef, a soft-boiled egg halved, bean sprouts, sliced green onions, and nori strips for a traditional presentation.
Notes
- You can use dried or fresh ramen noodles based on availability, adjusting cooking time accordingly.
- Soft-boiled eggs can be marinated in soy sauce overnight for extra flavor.
- Chashu beef can be replaced with pork belly or omitted for a vegetarian option, though the broth in this recipe is chicken-based.
- Adjust soy sauce quantity to taste for saltiness preferences.
- Kombu is essential for authentic umami flavor but can be omitted if unavailable; consider adding dried shiitake mushrooms for depth.
