📝 About This Recipe
Experience the soul-warming depth of a classic Tokyo-style Shoyu Ramen, where a crystal-clear savory broth meets the chewy perfection of alkaline wheat noodles. This recipe celebrates the 'Triticum' grain by focusing on the springy texture of the noodles, balanced by a complex soy-based tare and slow-braised pork belly. It is a harmonious marriage of salt, fat, and grain that transforms simple ingredients into a bowl of pure liquid gold.
🥗 Ingredients
The Broth Base
- 2 kg Chicken Carcass (cleaned and rinsed)
- 4 liters Water (filtered is best)
- 2 inch piece Ginger (smashed)
- 1 head Garlic (halved crosswise)
- 1 large Leek (green parts only)
The Shoyu Tare (Seasoning)
- 1 cup Soy Sauce (high quality Japanese brand)
- 1/4 cup Mirin
- 1 square Kombu (dried kelp)
- 2-3 pieces Dried Shiitake Mushrooms
The Noodles & Toppings
- 4 portions Fresh Ramen Noodles (alkaline wheat noodles)
- 500 g Pork Belly (Chashu) (rolled and braised)
- 4 pieces Ajitsuke Tamago (soft-boiled marinated eggs)
- 1/2 cup Green Onions (finely sliced)
- 2 sheets Nori (cut into rectangles)
- 1/4 cup Menma (fermented bamboo shoots)
👨🍳 Instructions
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1
Start the broth by placing the chicken carcasses in a large stockpot. Cover with cold water and bring to a rolling boil for 10 minutes to release impurities.
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2
Drain the water and scrub the bones under cold running water to remove any grey marrow or blood. This is the secret to a clear 'Chintan' broth.
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3
Return the clean bones to the pot with 4 liters of fresh water, ginger, garlic, and leeks. Bring to a bare simmer—do not let it boil vigorously.
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4
Simmer the broth uncovered for 3 to 4 hours, skimming any foam that rises to the surface. The liquid should reduce by about one-third.
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5
While the broth simmers, prepare the Tare. Combine soy sauce, mirin, kombu, and shiitake in a small saucepan. Heat until just before boiling, then turn off the heat and let it steep for 30 minutes.
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6
Strain the Tare into a clean jar and discard the solids. This salty, umami-rich liquid will be the primary seasoning for your soup.
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7
Prepare your toppings: slice the pre-braised chashu pork belly into 1/2 cm thick rounds and gently sear them in a pan until the fat renders and edges are crispy.
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8
Strain the finished chicken broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Keep it hot, just below boiling point.
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9
Bring a separate large pot of unsalted water to a rolling boil. This is specifically for the wheat noodles.
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10
Warm your serving bowls by filling them with hot tap water for a minute, then discard the water and pat dry.
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11
Add 3 tablespoons of the Shoyu Tare to the bottom of each warmed bowl.
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12
Boil the fresh ramen noodles according to package instructions (usually 90 seconds to 2 minutes for 'al dente'). Drain thoroughly, shaking off all excess water.
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13
Pour 350ml of the hot broth into each bowl, stirring slightly to incorporate the tare.
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14
Carefully fold the noodles into the broth using chopsticks, lifting them up and laying them down to create a neat 'nest'.
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15
Top each bowl with two slices of pork, half a marinated egg, a handful of green onions, a few bamboo shoots, and a sheet of nori tucked into the side. Serve immediately.
💡 Chef's Tips
Never salt your broth while it's simmering; the saltiness should come entirely from the tare in the bowl. If you can't find fresh ramen noodles, look for dried ones that list 'kansui' (alkaline salts) in the ingredients to ensure that signature chewy texture. For an extra layer of flavor, add a teaspoon of 'aroma oil' (like toasted sesame oil or garlic oil) to the bowl before adding the broth. Ensure your noodle water is at a violent boil before adding the noodles to prevent them from becoming gummy. Always serve ramen in pre-heated bowls to ensure the soup stays piping hot until the very last drop.
🍽️ Serving Suggestions
Pair with a side of crispy pork gyoza and a splash of black vinegar. A cold, crisp Japanese lager or a glass of chilled Oolong tea cuts through the richness of the pork. Offer extra toasted sesame seeds and crushed white pepper at the table for guests to customize their bowls. Serve with a small dish of pickled ginger (beni shoga) to cleanse the palate between bites.