Description
A flavorful and comforting Shoyu Ramen recipe featuring a savory soy sauce-based broth infused with kombu, tender chashu beef slices, soft-boiled eggs, and fresh toppings. This dish combines rich Japanese umami flavors with tender noodles, perfect for a satisfying homemade meal.
Ingredients
Scale
Broth Ingredients
- 4 cups chicken stock
- 2 cups water
- 1 piece kombu (dried kelp) (about 4×4 inches)
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Noodles and Toppings
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 4 slices chashu beef
- 1/2 cup bean sprouts
- 2 green onions (thinly sliced)
- 1 sheet nori (cut into strips)
Instructions
- Make the Broth Base: Combine chicken stock, water, and kombu in a large pot and let the mixture soak for 20 minutes to extract the kombu’s flavor.
- Heat the Broth: Place the pot on medium heat and warm until just before boiling. Remove the kombu from the broth to prevent bitterness.
- Season the Broth: Add soy sauce, mirin, and sake to the pot and simmer gently for 10 minutes to blend all the flavors together.
- Cook the Noodles: Prepare the ramen noodles according to the package instructions, then drain and divide them evenly between two serving bowls.
- Assemble the Ramen Bowls: Ladle the hot seasoned broth over the noodles, then arrange the soft-boiled eggs, chashu beef slices, bean sprouts, sliced green onions, and nori strips on top as garnishes.
Notes
- Make sure to remove the kombu before the broth boils to avoid a bitter taste.
- Soft-boil eggs by cooking them for about 6-7 minutes, then cooling in ice water before peeling.
- Chashu beef can be store-bought or homemade for deeper flavor.
- Use fresh ramen noodles if possible for the best texture.
- Adjust soy sauce quantity to taste for a less salty broth.
