Description
A classic Japanese Shoyu Ramen recipe featuring a flavorful soy sauce-based broth infused with kombu, served with tender ramen noodles, soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori for a comforting and authentic dining experience.
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
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: Combine the chicken stock, water, and kombu in a large pot and let it soak for 20 minutes to allow the kombu to release its umami flavors into the liquid.
- Heat the broth: Place the pot over medium heat and gently warm the broth until it is nearly boiling. Be careful to remove the kombu just before the liquid reaches a boil to avoid bitterness.
- Season the broth: Stir in soy sauce, mirin, and sake, then reduce the heat and simmer everything together for 10 minutes to meld the flavors.
- Cook the noodles: Prepare the ramen noodles following the package instructions, then drain well. Divide the cooked noodles evenly between two serving bowls.
- Assemble the ramen bowls: Ladle the hot, seasoned broth over the noodles. Top each bowl with soft-boiled eggs, slices of chashu beef, bean sprouts, green onions, and strips of nori for a beautifully balanced meal.
Notes
- Be sure to remove the kombu before boiling the broth to prevent a bitter taste.
- You can substitute chashu with other proteins like pork belly if preferred.
- Adjust soy sauce amount to taste for saltiness preference.
- Use fresh ramen noodles for best texture but dried noodles are an acceptable alternative.
- Soft-boil eggs by cooking them for 6-7 minutes and then cooling in ice water.
