Classic Soy Sauce Shoyu Ramen

Ingredients

• 6 cups Chicken stock (low sodium)
• 2 cups Dashi stock (Kombu and Bonito)
• 0.5 cup Soy sauce (Shoyu)
• 2 tablespoons Mirin
• 1 inch Fresh ginger, sliced
• 3 pieces Garlic cloves, smashed
• 4 portions Fresh ramen noodles
• 8 slices Chashu pork slices(optional)
• 2 pieces Soft-boiled eggs (Ajitsuke Tamago)
• 0.25 cup Green onions, thinly sliced
• 2 sheets Nori seaweed sheets
• 1 teaspoon Sesame oil

Instructions

1. 1

   Prepare the Shoyu Tare by simmering the soy sauce, mirin, ginger, and garlic in a small saucepan over low heat for 10 minutes, then strain and set aside.

2. 2

   In a large pot, combine the chicken stock and dashi stock, bringing it to a gentle simmer; do not let it boil vigorously to keep the broth clear.

3. 3

   Taste the broth and whisk in the prepared Shoyu Tare one tablespoon at a time until the desired saltiness and depth are achieved.

4. 4

   Bring a separate large pot of unsalted water to a rolling boil and cook the fresh ramen noodles according to package instructions (usually 2-3 minutes).

5. 5

   While the noodles cook, warm your serving bowls by rinsing them with hot water, then add a small dash of sesame oil to the bottom of each.

6. 6

   Drain the noodles thoroughly and divide them evenly among the warmed bowls.

7. 7

   Ladle the hot broth over the noodles, ensuring they are fully submerged and untangled with chopsticks.

8. 8

   Top each bowl with chashu pork, half a soft-boiled egg, a piece of nori, and a generous sprinkle of green onions before serving immediately.