Japanese Ramen With Soy Sauce Broth Shoyu Ramen 1771028618760 B2k3

Ingredients

• 4 portions Fresh ramen noodles
• 6 cups Chicken stock
• 0.5 cup Soy sauce (Shoyu)
• 2 tablespoons Mirin
• 1 inch piece Ginger, sliced
• 3 pieces Garlic cloves, smashed
• 1 square Dried kombu
• 1 tablespoon Sesame oil
• 8 slices Chashu pork slices(optional)
• 2 eggs Soft-boiled eggs (Ajitsuke Tamago)
• 0.25 cup Green onions, chopped
• 0.25 cup Menma (bamboo shoots)(optional)

Instructions

1. 1

   In a large pot, combine chicken stock, ginger, garlic, and kombu. Bring to a gentle simmer for 20 minutes.

2. 2

   Remove the kombu, ginger, and garlic from the pot and discard.

3. 3

   Stir in the soy sauce, mirin, and sesame oil to create the Shoyu base; keep the broth hot on low heat.

4. 4

   In a separate large pot of boiling water, cook the ramen noodles according to package instructions until al dente.

5. 5

   Drain the noodles thoroughly to ensure they do not dilute the flavored broth.

6. 6

   Divide the hot Shoyu broth into four deep serving bowls.

7. 7

   Add the noodles to each bowl, gently lifting them with chopsticks to incorporate with the broth.

8. 8

   Top each bowl with chashu pork, half a soft-boiled egg, green onions, and bamboo shoots before serving immediately.