Shoyu Ramen
Rich pork bone broth meets tangy soy sauce in this iconic Japanese noodle soup, topped with tender chashu pork and soft-boiled eggs. A deeply satisfying bowl that showcases umami at its finest.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 4 cups chicken or pork stock
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 piece (4-inch) kombu (dried kelp)
- ½ cup bonito flakes
- 2 cloves garlic, minced
- 3 slices ginger, sliced
- 1 lb pork belly or shoulder
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 1 cup water
- 3 cloves garlic cloves
- 2 slices ginger, sliced
- ½ lb fresh ramen noodles
- 2 whole large eggs
- 2 sheets nori (seaweed sheets)
- 2 tbsp green onions, sliced
- 1 tsp sesame seeds
- ¼ tsp ichimi togarashi (chili powder)
Instructions
- 1
Pat pork dry with paper towels. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until very hot.
- 2
Sear the pork on all sides until deeply browned, 8–10 minutes total. Remove and set aside.
- 3
In the same pot, combine soy sauce, mirin, sake, water, garlic, and ginger. Return pork to pot and bring to a simmer.
- 4
Cover and braise on low heat for 2–2.5 hours, turning halfway through, until pork is fork-tender.
- 5
Remove pork, cool slightly, then slice thinly. Strain braising liquid and reserve for garnish if desired.
- 6
Pour stock into a large pot and bring to a simmer. Add kombu and let steep for 5 minutes, then remove.
- 7
Add bonito flakes and simmer for 3 minutes. Strain through a fine-mesh sieve into a clean pot.
- 8
Stir in soy sauce, mirin, sake, garlic, and ginger. Simmer for 10 minutes, then taste and adjust seasoning.
- 9
Bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for 6.5 minutes for soft-boiled.
- 10
Transfer eggs to an ice bath immediately. Peel once cool, then halve.
- 11
Bring a large pot of water to a rolling boil. Cook ramen noodles according to package directions until al dente, about 3–4 minutes.
- 12
Drain noodles and divide between two bowls.
- 13
Ladle hot shoyu broth into each bowl over the noodles until three-quarters full.
- 14
Top each bowl with sliced chashu pork, soft-boiled egg halves, nori strips, green onions, and sesame seeds.
- 15
Sprinkle with ichimi togarashi to taste. Serve immediately.
Tools you’ll need
- large Dutch oven or heavy-bottomed pot
- large stockpot
- fine-mesh sieve
- small pot
- two large bowls
- tongs
- sharp knife
- cutting board
- wooden spoon
- measuring cups and spoons
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