Tokyo Style Shoyu Ramen
A classic clear chicken and dashi-based broth seasoned with a soy sauce tare and served with curly noodles.
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Ingredients
- 4 portions Fresh Ramen Noodles (curly type)
- 6 cups Chicken Stock (low sodium)
- 2 cups Dashi Stock
- 1/2 cup Soy Sauce (Shoyu)
- 2 tablespoons Mirin
- 8 slices Chashu Pork Slices
- 2 eggs Ajitsuke Tamago (Marinated Egg)
- 1/4 cup Menma (Fermented Bamboo Shoots)(optional)
- 2 stalks Green Onions (thinly sliced)
- 2 sheets Nori Seaweed
- 1 inch Ginger (sliced)
- 2 cloves Garlic (crushed)
Instructions
- 1
In a large pot, combine the chicken stock, dashi, ginger, and garlic. Simmer gently for 45 minutes to meld flavors.
- 2
Prepare the 'Tare' (seasoning base) by mixing the soy sauce and mirin in a small saucepan; bring to a simmer for 2 minutes then set aside.
- 3
Strain the solids from the main broth and keep the liquid at a very low simmer.
- 4
Boil a separate large pot of water and cook the ramen noodles according to package instructions (usually 2-3 minutes).
- 5
While noodles cook, place 2-3 tablespoons of the soy tare into the bottom of four deep ramen bowls.
- 6
Pour approximately 1.5 to 2 cups of the hot broth into each bowl, stirring slightly to incorporate the tare.
- 7
Drain the noodles thoroughly and divide them evenly among the four bowls, lifting them with chopsticks to fold them neatly.
- 8
Top each bowl with two slices of chashu, half a marinated egg, menma, a square of nori, and a sprinkle of green onions.
Nutrition per Serving
580
Calories
28g
Protein
65g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
1850mg
Sodium
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