Description
This Shoyu Ramen recipe features a rich and flavorful soy sauce-based broth enhanced with kombu, chicken stock, and traditional Japanese seasonings like mirin and sake. Paired with tender ramen noodles, soft-boiled eggs, chashu beef, and fresh toppings such as bean sprouts, green onions, and nori, this dish delivers an authentic and comforting Japanese ramen experience perfect for any ramen lover.
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
- 2 servings ramen noodles (fresh or dried)
Toppings
- 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 kombu in a large pot and allow to soak for 20 minutes. This process helps infuse the broth with a delicate umami flavor from the kombu.
- Heat the Broth: Heat the soaked broth over medium heat until it reaches just under a boil. Remove the kombu just before it begins boiling to prevent bitterness and maintain a clean flavor profile.
- Season the Broth: Stir in soy sauce, mirin, and sake into the hot broth, then let it simmer gently for 10 minutes to fully meld the flavors together.
- Cook the Noodles: Prepare the ramen noodles according to the package instructions, typically boiling them until tender but still firm. Drain the noodles and distribute them evenly between serving bowls.
- Assemble the Ramen: Ladle the hot seasoned broth over the noodles in each bowl. Top each serving with soft-boiled eggs, slices of chashu beef, bean sprouts, green onions, and strips of nori for a complete and authentic presentation.
Notes
- Soaking kombu before heating helps extract maximum flavor without bitterness.
- Removing kombu before boiling is crucial to prevent a slimy texture or bitterness in the broth.
- Use fresh ramen noodles if possible for the best texture but dried noodles work well too.
- Soft-boiled eggs should have a slightly runny yolk for traditional ramen.
- Adjust soy sauce amount to taste for saltiness in the broth.
