Shoyu Ramen
醤油ラーメン
Ramen noodles in a soy-seasoned chicken broth with soft eggs, scallions, and chashu-style pork.
Serves 4
Prep 30 min
Cook 1 hr
Ingredients
- 8 cups chicken stock
- 4 slices ginger
- 4 cloves garlic, smashed
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1 lb pork shoulder or belly, in one piece
- 4 eggs
- 4 portions fresh ramen noodles
- 4 green onions, sliced
- 1 sheet nori, cut in pieces
- 1 tablespoon sesame oil
- 1/4 cup bamboo shoots, optional
Steps
Step 1. Simmer the stock, ginger, garlic, and pork for 60 minutes, until the pork is tender and cooked through (160°F or more). Lift out the pork and slice thin.
Step 2. Boil the eggs for 6 1/2 minutes, cool in ice water, peel, and marinate in a little soy sauce for 20 minutes.
Step 3. Strain the broth and stir in the soy sauce and mirin. Keep it hot.
Step 4. Cook the noodles as the package says, drain, and divide among bowls.
Step 5. Ladle over the broth. Top with pork, halved eggs, green onions, nori, sesame oil, and bamboo shoots.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.