Shoyu Ramen
Soy broth ramen
Tokyo-style ramen with a clear soy-seasoned chicken broth, curly noodles, chashu pork, bamboo shoots, and a soft egg.
Ingredients
Main Ingredients
- Fresh ramen noodles300 g
- Chicken broth1 L
- Chashu pork slices150 g
- Soft-boiled eggs2 pieces
- Bamboo shoots80 g
Seasonings
- Soy sauce4 tbsp
- Mirin2 tbsp
- Scallions2 stalks
- Nori sheets2 pieces
Steps
- 1
Simmer chicken broth with aromatics for 1 hour.
- 2
Blend soy sauce and mirin into a tare.
- 3
Boil noodles until springy; drain well.
- 4
Assemble with tare, broth, chashu, egg, and toppings.
Pro tips
Season the tare (soy base) strongly — it carries the whole bowl.
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