Tokyo Shoyu Ramen
Rich, savory shoyu broth with tender chashu pork belly, soft-boiled eggs, and chewy noodles. This authentic Tokyo-style ramen delivers bold umami flavor with surprisingly achievable homemade components.
- Total time
- 45 min
- Servings
- 2
- Calories
- 682
- Protein
- 38g
Ingredients
- 1 lb Pork belly (skin-on block)
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 4 cups Chicken stock
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 piece (3-inch) Kombu (dried kelp)
- 7 oz Ramen noodles (fresh or dried)
- 2 large Eggs
- 2 stalks Scallions (green parts only)
- ½ sheet Nori (seaweed sheet)
Instructions
- 1
Pat pork belly dry with paper towels.
- 2
Heat a 10-inch skillet over medium-high until smoking hot.
- 3
Place pork skin-side down in skillet; do not move for 4 minutes.
- 4
Flip pork and sear meat side for 2 minutes until browned.
- 5
Remove pork to a cutting board and let cool slightly.
- 6
Cut cooled pork into 3-inch chunks.
- 7
Return pork to the same skillet over medium heat.
- 8
Add 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar.
- 9
Pour in just enough water to partially cover pork.
- 10
Bring to a boil, then reduce heat to low.
- 11
Cover and simmer for 20 minutes until pork is tender.
- 12
Uncover and turn heat to medium; reduce liquid to glaze (3 minutes).
- 13
Pour 4 cups chicken stock into a 3-quart pot.
- 14
Add kombu strip and bring stock to a simmer over medium heat.
- 15
Remove and discard kombu after 5 minutes.
- 16
Stir in 2 tbsp soy sauce and 1 tbsp mirin.
- 17
Keep broth at a gentle simmer while cooking noodles.
- 18
Bring a 2-quart pot of water to a boil for eggs.
- 19
Gently lower eggs into boiling water with a spoon.
- 20
Set timer for 6.5 minutes for soft-boiled eggs.
- 21
Transfer cooked eggs to ice water immediately when timer goes off.
- 22
Bring a separate pot of salted water to boil for noodles.
- 23
Add ramen noodles and stir to separate.
- 24
Cook according to package directions (usually 3–4 minutes).
- 25
Drain noodles in a colander.
- 26
Divide noodles evenly between two bowls.
- 27
Ladle hot shoyu broth into each bowl over noodles.
- 28
Peel and halve the soft-boiled eggs; place one on each bowl.
- 29
Arrange glazed chashu pork slices on top of noodles.
- 30
Slice scallions and scatter over ramen.
- 31
Tear nori into strips and garnish each bowl.
- 32
Serve immediately while broth is still hot.
Tools you’ll need
- 10-inch skillet
- 3-quart pot
- 2-quart pot
- Cutting board
- Sharp chef's knife
- Paper towels
- Wooden spoon
- Colander
- Two ramen bowls
- Ladle
- Tongs
- Spoon
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