About
Shoyu Ramen is one of Japan’s most classic ramen styles, known for its clear, brown broth flavored with soy sauce. It has a light yet deeply savory taste (umami-rich), typically topped with sliced meat, soft-boiled eggs, and fresh garnishes. Perfect comfort food—simple, elegant, and highly customizable.
Ingredients
1. Broth Base
a) 1 liter chicken stock (or veg stock)
b) 2 tbsp soy sauce
c) 1 tbsp mirin
d) 1 tbsp sake (optional)
e) 1 tsp sugar
f) 2 cloves garlic (crushed)
g) 1-inch ginger (sliced)
2.Noodles & Toppings
a) 2 portions ramen noodles
b) 2 boiled eggs (soft or hard)
c) 1 cup sliced cooked chicken or pork (chashu preferred)
d) 1/2 cup sweet corn (optional)
e) 2 tbsp chopped spring onions
f) 1 sheet nori (seaweed)
g) 1 tsp sesame oil
How To Make
1. Prepare the Broth
a) Heat chicken stock in a pot.
b) Add soy sauce, mirin, sake, sugar, garlic, and ginger.
c) Let it simmer for 10–15 minutes to develop flavor.
d) Strain (optional for a clear broth).
2.Cook the Noodles
a) Boil ramen noodles as per package instructions (usually 2–4 mins).
b) Drain and keep aside.
3.Prepare Eggs
a) Boil eggs for ~6–7 minutes for soft center.
b) Peel and cut in halves.
4.Assemble the Bowl
a) Place noodles in a serving bowl.
b) Pour hot broth over noodles.
c) Arrange chicken/pork slices on top.
d) Add egg halves, corn, and spring onions.
e) Place nori on the side.
5 Final Touch
a) Drizzle sesame oil for aroma.
b) Optional: add chili oil for spice.
How to Serve
Serve piping hot, straight after assembling—ramen is best enjoyed fresh.
Use deep, pre-warmed bowls to keep the broth hot for longer.
