Simple Shoyu Ramen
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover broth and toppings separately from noodles in airtight containers in the refrigerator.
Reheat broth gently on the stovetop; cook fresh noodles if possible or reheat separately to avoid sogginess.
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