Gourmet Shoyu Ramen Upgrade
An elevated take on classic soy-sauce based ramen featuring a complex dashi-infused broth and artisanal toppings.
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Ingredients
- 2 portions Fresh Ramen Noodles
- 4 cups Chicken Stock
- 1 piece Dried Kombu
- 4 tablespoons Soy Sauce (Shoyu)
- 2 tablespoons Mirin
- 1 tablespoon Toasted Sesame Oil
- 4 slices Chashu Pork Belly Slices
- 2 halves Ajitsuke Tamago (Marinated Egg)
- 2 stalks Green Onions
- 1/4 cup Menma (Bamboo Shoots)(optional)
- 2 sheets Nori Seaweed
- 2 cloves Garlic
Instructions
- 1
In a medium pot, combine chicken stock and kombu; bring to a simmer over medium heat for 10 minutes, then remove kombu.
- 2
Prepare the 'Tare' (seasoning base) by mixing soy sauce, mirin, and minced garlic in a small bowl.
- 3
Add the Tare mixture to the simmering stock and whisk in the toasted sesame oil.
- 4
In a separate pot of boiling water, cook the fresh ramen noodles according to package instructions (usually 2-3 minutes).
- 5
While noodles cook, lightly sear the chashu pork slices in a dry pan until the fat becomes translucent and slightly charred.
- 6
Drain the noodles thoroughly and divide them into two deep serving bowls.
- 7
Pour the hot shoyu broth over the noodles, ensuring they are fully submerged.
- 8
Top each bowl with chashu slices, half a marinated egg, sliced green onions, menma, and a sheet of nori.
Nutrition per Serving
580
Calories
28g
Protein
62g
Carbs
24g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
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