Description
A classic Shoyu Ramen recipe featuring a savory soy sauce-based broth enriched with kombu, mirin, and sake, served with tender ramen noodles, soft-boiled eggs, chashu beef, and fresh toppings for an authentic Japanese comfort 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 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: Combine the chicken stock, water, and kombu in a large pot. Let the mixture soak for 20 minutes to infuse the flavors from the kelp.
- Heat the Broth: Place the pot over medium heat and warm until it’s nearly boiling. Just before the broth reaches a boil, remove the kombu to prevent bitterness.
- Season the Broth: Add soy sauce, mirin, and sake to the pot. Lower the heat and let the broth simmer gently for 10 minutes, allowing the flavors to meld together.
- Cook the Noodles: Cook ramen noodles following the package instructions until tender. Drain thoroughly and divide the noodles evenly between serving bowls.
- Assemble the Ramen: Ladle the hot broth over the noodles in each bowl. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips on top to garnish and add texture.
Notes
- Soaking kombu before heating helps extract maximum umami flavor without bitterness.
- Removing the kombu right before boiling prevents the broth from becoming slimy or overly strong.
- Use fresh ramen noodles if possible for the best texture, but dried noodles work if fresh are unavailable.
- Soft-boiled eggs can be marinated in soy sauce for extra flavor if desired.
- Adjust soy sauce and mirin according to your preferred level of saltiness and sweetness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
