Main CourseDinner

Simple Shoyu Ramen

Name: Simple Shoyu Ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 960 ml chicken broth low sodium; 60 ml soy sauce; 30 ml mirin; 5 g ginger grated; 1 clove garlic minced; 2 pcs ramen noodle dried or fresh; 100 g pork belly thinly sliced, pre-cooked if desired; 2 pcs soft-boiled egg halved; 2 pcs nori sheets; 1 pcs scallion thinly sliced; 30 g menma (optional)

This recipe delivers a comforting bowl of shoyu (soy sauce) ramen, featuring a savory chicken broth, tender noodles, and classic toppings. It's a straightforward approach to a beloved Japanese dish, perfect for a satisfying meal at home.

An original recipe by Forkin

Total time: 50 min
Serves: 2
Difficulty: Medium
Per serving: 785 kcal

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

960 mlchicken broth, low sodium
60 mlsoy sauce
30 mlmirin
5 gginger, grated
1 clovegarlic, minced

noodles

2 pcsramen noodle, dried or fresh

topping

100 gpork belly, thinly sliced, pre-cooked if desired
2 pcssoft-boiled egg, halved
2 pcsnori, sheets
1 pcsscallion, thinly sliced
30 gmenma(optional)

Equipment

saucepan · ramen bowls · large pot

The method

Step by step

1
Combine the chicken broth, soy sauce, mirin, grated ginger, and minced garlic in a medium saucepan.
About 2 min
2
Bring the broth mixture to a gentle simmer over medium heat and let it cook for at least 15-20 minutes to allow the flavors to meld, stirring occasionally.
About 20 min
Cook’s note: Do not boil aggressively, as this can dull the flavors.
3
While the broth simmers, prepare any toppings that require cooking, such as slicing pork belly and preparing soft-boiled eggs if not already done.
About 5 min
Cook’s note: For soft-boiled eggs, boil for 6-7 minutes, then immediately transfer to an ice bath to stop cooking.
4
In a separate pot, bring a generous amount of water to a rolling boil.
About 3 min
5
Add the ramen noodles to the boiling water and cook according to package directions until al dente.
About 3 min
Cook’s note: Avoid overcooking the noodles; they should still have a slight bite.
6
Drain the cooked noodles thoroughly.
About 1 min
7
Divide the cooked noodles between two large ramen bowls.
About 1 min
8
Pour the hot broth over the noodles in each bowl.
About 1 min
9
Arrange the sliced pork belly, halved soft-boiled eggs, nori sheets, sliced scallions, and menma (if using) on top of the noodles and broth.
About 3 min
Cook’s note: Arrange toppings artfully for an appealing presentation.
10
Serve immediately and enjoy your homemade shoyu ramen.

Per serving

Nutrition

46%Score

Calories: 785.4kcal
Protein: 28.9g
Carbs: 61.7g
Fat: 47.9g
Fibre: 2.1g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover broth and toppings separately from noodles in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop; cook fresh noodles if possible or reheat separately to avoid sogginess.