Classic Shoyu Ramen
A traditional Japanese noodle soup featuring a clear, soy sauce-based broth and savory toppings.
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Ingredients
- 4 servings Fresh ramen noodles
- 6 cups Chicken stock
- 1/2 cup Soy sauce (Shoyu)
- 2 tablespoons Mirin
- 1 inch piece Ginger
- 3 cloves Garlic cloves
- 1 piece Dried kombu
- 8 slices Chashu pork slices
- 2 eggs Soft-boiled eggs (Ajitsuke Tamago)
- 1/2 cup Green onions
- 1/4 cup Menma (bamboo shoots)(optional)
- 2 sheets Toasted nori(optional)
Instructions
- 1
In a large pot, combine the chicken stock, smashed garlic, sliced ginger, and kombu.
- 2
Bring the mixture to a gentle simmer over medium heat for 20 minutes to infuse flavors.
- 3
While the broth simmers, prepare the 'tare' (seasoning base) by mixing the soy sauce and mirin in a small bowl.
- 4
Remove the kombu, garlic, and ginger from the broth and discard them.
- 5
Cook the fresh ramen noodles in a separate pot of boiling water according to package instructions, then drain well.
- 6
Place 2 tablespoons of the soy sauce tare into the bottom of each serving bowl.
- 7
Pour the hot broth into the bowls and stir gently to combine with the tare.
- 8
Add the cooked noodles to the bowls and top with pork, half a soft-boiled egg, green onions, and nori.
Nutrition per Serving
480
Calories
24g
Protein
58g
Carbs
16g
Fat
4g
Fiber
5g
Sugar
1850mg
Sodium
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