Go Back
–+ servings

Classic Japanese Shoyu Ramen

No ratings yet
A savory soy-based Japanese ramen with springy noodles, chashu pork, soft-boiled egg, nori, scallions, and bamboo shoots.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shoyu Broth
  • 6 cups chicken stock low-sodium
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic crushed
  • 1 piece fresh ginger 1-inch piece, sliced
Chashu and Toppings
  • 1 lb pork belly rolled and tied if possible
  • 1/4 cup soy sauce for the pork
  • 1/4 cup mirin for the pork
  • 1/4 cup water for the pork
  • 2 tbsp brown sugar
  • 4 large eggs
  • 12 oz fresh or dried ramen noodles
  • 1 cup bamboo shoots sliced
  • 2 medium scallions thinly sliced
  • 2 sheets nori halved

Equipment

  • Large pot
  • Medium saucepan
  • Large skillet or Dutch oven
  • Fine strainer
  • Four ramen bowls

Method
 

Cook the Chashu and Eggs:
  1. Place the pork belly in a Dutch oven or large skillet with the soy sauce, mirin, water, and brown sugar. Bring to a simmer, cover, and cook for 60 to 75 minutes, turning occasionally.
  2. Transfer the pork to a board and let it rest. Strain and reserve the cooking liquid for serving if desired.
  3. Boil the eggs for 6 1/2 minutes, then transfer them to ice water. Peel and set aside.
Make the Broth:
  1. Bring the chicken stock, soy sauce, mirin, rice vinegar, sesame oil, garlic, and ginger to a gentle simmer.
  2. Simmer for 15 minutes, then strain out the garlic and ginger. Keep the broth hot.
Cook and Assemble:
  1. Cook the ramen noodles according to their package directions. Drain thoroughly.
  2. Slice the chashu and soft-boiled eggs. Divide the noodles among four bowls and pour in the hot broth.
  3. Top with chashu, egg, bamboo shoots, scallions, and nori. Serve immediately.

Nutrition

Calories: 690kcalCarbohydrates: 62gProtein: 39gFat: 31gSaturated Fat: 9gCholesterol: 260mgSodium: 1780mgFiber: 4gSugar: 10g

Notes

  • Keep the broth at a gentle simmer so it stays clear and balanced.
  • Cook noodles separately to prevent a cloudy broth and over-soft noodles.
  • Chicken thighs can replace pork belly for a lighter variation.