Description
A comforting and flavorful Shoyu Ramen recipe featuring a savory soy-based broth infused with kombu, tender ramen noodles, and classic toppings including soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori strips. Perfect for a satisfying homemade Japanese-style noodle soup.
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 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 the piece of kombu in a large pot. Allow the mixture to soak for 20 minutes to extract the kombu’s umami flavor.
- Heat the broth: Place the pot over medium heat and warm the broth until it is nearly boiling. Just before it reaches a full boil, remove the kombu to prevent bitterness.
- Season the broth: Add the soy sauce, mirin, and sake to the hot broth. Let the mixture simmer gently for 10 minutes so the flavors meld together.
- Cook the noodles: Prepare the ramen noodles according to the package instructions, usually boiling for a few minutes until tender. Drain the noodles and distribute them into serving bowls.
- Assemble the ramen bowls: Ladle the hot, seasoned broth over the noodles. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips attractively on top for garnish and added texture.
Notes
- Kombu is key for umami; do not let the broth boil with it inside to avoid bitterness.
- Soft-boiled eggs can be prepared ahead of time and marinated if desired for extra flavor.
- Fresh ramen noodles provide the best texture but dried noodles are a convenient alternative.
- Adjust soy sauce amount to taste if you prefer saltier or lighter broth.
- Additional toppings like bamboo shoots, corn, or mushrooms can be added for variation.
