Description
This Shoyu Ramen recipe presents a flavorful Japanese noodle soup featuring a savory soy sauce-based broth enhanced with kombu and sake, paired with tender chashu beef, soft-boiled eggs, and fresh toppings. Perfect for a comforting two-serving meal that can be prepared in about 50 minutes.
Ingredients
Scale
Broth
- 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
- Prepare the broth base: Combine chicken stock, water, and kombu in a large pot and let soak for 20 minutes to extract the umami from the kombu.
- Heat the broth: Slowly heat the mixture over medium heat until it almost reaches boiling point. Remove the kombu just before the broth starts to boil to prevent bitterness.
- Flavor the broth: Stir in soy sauce, mirin, and sake then reduce heat and let simmer gently for 10 minutes to blend all flavors.
- Cook the noodles: Prepare the ramen noodles according to the package instructions, then drain well and divide evenly between serving bowls.
- Assemble the ramen: Ladle the hot broth over the noodles and neatly arrange soft-boiled eggs, chashu beef slices, bean sprouts, sliced green onions, and nori strips on top for garnish and added texture.
Notes
- Do not allow the kombu to boil to avoid releasing bitter flavors; remove it just before boiling.
- Use fresh ramen noodles if available for better texture, but dried noodles work well too.
- Soft-boiled eggs can be prepared by boiling for 6-7 minutes and then cooling in ice water for perfect yolks.
- Customize toppings to your preference; bamboo shoots or corn are good additions.
- Mirin and sake contribute sweetness and depth to the broth, so use good-quality varieties if possible.
