📝 About This Recipe
Shoyu Ramen is the quintessential Tokyo-style bowl, defined by its clear, brown broth and a complex 'tare' seasoning that balances salt, umami, and a hint of sweetness. This dairy-free version relies on a slow-simmered chicken and dashi base, layered with aromatic oils to create a rich mouthfeel without a drop of cream. It is a soul-warming dish that captures the essence of Japanese soul food, offering a symphony of textures from snappy noodles to melt-in-your-mouth pork belly.
🥗 Ingredients
The Broth Base
- 3 lbs Chicken carcasses or backs (cleaned and rinsed)
- 4 quarts Water (cold)
- 1 Yellow onion (halved, skin on for color)
- 1 head Garlic (halved crosswise)
- 3 inch piece Ginger (sliced)
- 1 large sheet Dried Kombu (wiped with a damp cloth)
Shoyu Tare (The Seasoning)
- 1 cup Soy sauce (high quality Japanese brand)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sake
- 1 teaspoon Brown sugar
Noodles and Toppings
- 4 portions Fresh Ramen Noodles (alkaline thin-wavy style)
- 8-12 slices Chashu Pork Belly (prepared or store-bought)
- 2 Ajitsuke Tamago (marinated soft-boiled eggs, halved)
- 1/2 cup Menma (fermented bamboo shoots)
- 4 Green onions (finely sliced)
- 2 sheets Nori (cut into squares)
👨🍳 Instructions
-
1
Place chicken carcasses in a large stockpot and cover with cold water. Bring to a rolling boil for 5 minutes, then drain and rinse the bones under cold water to remove all grey scum and blood.
-
2
Return the cleaned bones to the pot. Add 4 quarts of fresh cold water, the onion, garlic, and ginger. Bring to a very gentle simmer; do not let it boil vigorously or the broth will turn cloudy.
-
3
Simmer the broth uncovered for 3 hours, skimming any foam that rises to the surface. After 3 hours, add the kombu and simmer for another 30 minutes.
-
4
While the broth simmers, prepare the Shoyu Tare. In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Bring to a simmer over medium heat for 5 minutes to cook off the alcohol, then set aside.
-
5
Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, golden-hued liquid. Keep it hot over low heat.
-
6
Prepare your toppings: slice the chashu pork, halve the marinated eggs, and chop the green onions. Have your bamboo shoots and nori ready.
-
7
Bring a separate large pot of unsalted water to a rolling boil for the noodles. Ramen noodles contain salt, so no need to salt the water.
-
8
Warm your serving bowls by filling them with hot tap water for a minute, then discard the water and wipe dry.
-
9
In each warmed bowl, add 2-3 tablespoons of the Shoyu Tare. Adjust based on your salt preference.
-
10
Boil the ramen noodles according to package instructions (usually 1-2 minutes for fresh). They should be 'al dente' as they will continue to soften in the hot broth.
-
11
Drain the noodles thoroughly, shaking off all excess water so you don't dilute the soup.
-
12
Pour approximately 1.5 cups of the hot broth into each bowl over the tare. Stir gently to combine.
-
13
Carefully fold the noodles into the broth, lifting them with chopsticks to ensure they are coated and neatly arranged.
-
14
Top each bowl with two slices of chashu, half an egg, a pile of bamboo shoots, a sprinkle of green onions, and a sheet of nori tucked into the side.
-
15
Serve immediately while piping hot. Encourage your guests to slurp—it aerates the broth and enhances the flavor!
💡 Chef's Tips
Use the highest quality soy sauce you can find, as it is the primary flavor profile of the dish. Never boil the broth once the bones are cleaned; a gentle simmer ensures a clear 'Chintan' style broth rather than a cloudy one. If you can't find fresh ramen noodles, look for 'Chuka Soba' dried noodles which have a similar alkaline snap. To make an aromatic oil, fry a few shallots in vegetable oil until golden and drizzle a teaspoon over the finished bowl for extra richness. Always serve in pre-heated bowls to prevent the soup from cooling down too quickly.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager or a dry hot sake to cut through the richness. Serve with a side of pan-fried Gyoza (Japanese dumplings) for a classic 'Ramen-ya' experience. A small side of pickled ginger or sunomono (cucumber salad) provides a bright, acidic contrast. Offer chili oil (Rayu) or white pepper on the side for guests who want to customize the spice level. Finish the meal with a light green tea or mochi ice cream (if dairy-free options are available).