📝 About This Recipe
Originating from the bustling streets of Tokyo, Shoyu Ramen is the quintessential Japanese comfort food, celebrated for its clear, soy-sauce-based broth that balances salt, sweetness, and deep umami. This recipe features a complex double-stock base enriched with a house-made 'tare' (seasoning sauce) and topped with melt-in-your-mouth chashu pork. It is a soul-warming bowl that captures the delicate harmony of traditional Japanese culinary techniques.
🥗 Ingredients
The Broth Base
- 2 lbs Chicken carcasses (cleaned and rinsed)
- 1 large piece Dashi kombu (dried kelp)
- 12 cups Water (filtered preferred)
- 2 inch piece Ginger (sliced and smashed)
- 4 cloves Garlic (smashed)
- 3 stalks Green onions (roughly chopped)
The Shoyu Tare (Seasoning)
- 1/2 cup Soy sauce (high-quality Japanese brand)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sake (dry style)
- 1 teaspoon Brown sugar
Noodles and Toppings
- 4 portions Fresh Ramen Noodles (alkaline thin-wavy style)
- 8 slices Chashu Pork (braised pork belly)
- 2 pieces Ajitsuke Tamago (soft-boiled marinated eggs, halved)
- 1/4 cup Menma (fermented bamboo shoots)
- 2 sheets Nori (cut into small squares)
- 2 stalks Green onions (finely sliced)
👨🍳 Instructions
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1
Place chicken carcasses in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones thoroughly to remove impurities for a clear broth.
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2
Return the cleaned bones to the pot. Add 12 cups of fresh water, ginger, garlic, and chopped green onions. Bring to a gentle simmer.
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3
Add the kombu piece to the pot. Let it steep for 30 minutes, then remove the kombu to prevent the broth from becoming bitter.
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4
Continue to simmer the broth uncovered for at least 3 hours. Periodically skim off any foam or fat that rises to the surface.
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5
While the broth simmers, prepare the Tare. In a small saucepan, combine soy sauce, mirin, sake, and brown sugar. Simmer over low heat for 5 minutes until slightly thickened, then set aside.
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6
Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, golden liquid. Keep hot.
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7
Bring a separate large pot of unsalted water to a rolling boil for the noodles.
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8
Prepare your serving bowls by adding 2-3 tablespoons of the Shoyu Tare to the bottom of each bowl.
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9
Boil the ramen noodles according to package instructions (usually 1-2 minutes for fresh noodles). Do not overcook; they should be 'al dente'.
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10
Ladle approximately 1.5 to 2 cups of the hot broth into each bowl, stirring gently to combine with the tare.
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11
Drain the noodles thoroughly, shaking off excess water, and place one portion into each bowl, folding them neatly with chopsticks.
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12
Top each bowl with two slices of chashu, half a marinated egg, a few bamboo shoots, a square of nori, and a generous sprinkle of fresh green onions.
💡 Chef's Tips
Always use high-quality soy sauce (like Yamasa or Kikkoman) as it is the primary flavor profile of the dish. Never let your broth reach a rolling boil after the initial cleaning; a gentle simmer ensures the broth remains clear rather than cloudy. Warm your ramen bowls with hot water before serving to ensure the soup stays piping hot until the last bite. If you can't find fresh ramen noodles, look for 'Chuka-men' or high-quality dried noodles that contain 'kansui' (alkaline water) for that signature chew.
🍽️ Serving Suggestions
Serve with a side of crispy pan-fried Pork Gyoza for the ultimate ramen shop experience. Pair with a chilled Japanese Lager or a glass of dry, cold Sake to cut through the richness of the pork. A side of pickled ginger or a small cucumber sunomono salad provides a refreshing acidic contrast. Offer chili oil (la-yu) or white pepper on the table for guests who want to customize their spice level.