📝 About This Recipe
Shoyu Ramen is the quintessential Tokyo-style noodle soup, defined by its clear, brown broth and the deep, complex saltiness of high-quality soy sauce. Our recipe balances a delicate chicken and dashi base with a punchy 'Tare' seasoning, resulting in a bowl that is both comforting and sophisticated. This dish celebrates the harmony of chewy wheat noodles, melt-in-your-mouth chashu pork, and the subtle aroma of toasted sesame and ginger.
🥗 Ingredients
The Broth Base
- 2 kg Chicken carcasses (rinsed thoroughly)
- 4 liters Water (cold)
- 2 inch piece Ginger (sliced and smashed)
- 1 head Garlic (halved horizontally)
- 4 stalks Green onions (roughly chopped)
- 1 large sheet Dried Kombu (wiped with a damp cloth)
The Shoyu Tare (Seasoning)
- 1 cup Soy Sauce (high quality Japanese brand like Yamasa or Kikkoman)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sake (dry)
- 1 tablespoon Brown Sugar (to balance acidity)
Noodles and Toppings
- 4 portions Fresh Ramen Noodles (medium-thin wavy style)
- 8 slices Chashu Pork (braised pork belly)
- 2 eggs Ajitsuke Tamago (marinated soft-boiled eggs, halved)
- 1/2 cup Menma (fermented bamboo shoots)
- 2 sheets Nori (cut into squares)
- 1/2 cup Scallions (finely sliced)
👨🍳 Instructions
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1
Place the chicken carcasses in a large stockpot and cover with cold water. Bring to a boil for 10 minutes, then drain and rinse the bones under cold water to remove all grey impurities and blood.
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2
Return the clean bones to the pot. Add 4 liters of fresh water, ginger, garlic, and green onions. Bring to a very gentle simmer; do not let it boil vigorously or the broth will become cloudy.
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3
Simmer the broth uncovered for 3 hours, skimming any foam that rises to the surface. Add the kombu in the last 30 minutes of simmering to extract its umami without becoming bitter.
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4
While the broth simmers, make the Tare. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over low heat for 5-8 minutes until slightly reduced. Set aside.
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5
Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a clear, golden liquid. Season with a pinch of salt if needed, but remember the Tare is very salty.
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6
Prepare your toppings: slice the chashu pork, halve the marinated eggs, and ensure the scallions are ice-cold for maximum crunch.
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7
Bring a separate large pot of unsalted water to a rolling boil. Cook the fresh ramen noodles according to package instructions (usually 2-3 minutes). They should be 'al dente'.
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8
While the noodles cook, warm your serving bowls by rinsing them with hot water. This prevents the soup from cooling down too quickly.
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9
In each warmed bowl, add 2-3 tablespoons of the Shoyu Tare.
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10
Pour approximately 1.5 to 2 cups of the hot broth into each bowl, whisking slightly to incorporate the Tare.
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11
Drain the noodles thoroughly, shaking off all excess water, and gently place them into the broth. Use chopsticks to lift and fold the noodles so they sit neatly.
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12
Top each bowl with two slices of chashu, half an egg, a pile of menma, a square of nori tucked into the side, and a generous sprinkle of scallions. Serve immediately.
💡 Chef's Tips
Use high-quality soy sauce; since it's the star ingredient, a cheap version will result in a one-dimensional flavor. Don't skip the bone-cleaning step, as it's the secret to a clear, professional-looking 'Chintan' broth. Always cook noodles in a separate pot of plain water, never in the broth, to avoid a starchy, gummy soup. If you can't find fresh ramen noodles, look for 'Sun Noodle' brand in the freezer section or use high-quality dried chuba-men.
🍽️ Serving Suggestions
Pair with a cold glass of dry Japanese lager or a crisp Junmai Ginjo sake. Serve with a side of pan-fried pork Gyoza and a spicy chili oil dipping sauce. A small plate of pickled ginger (beni shoga) provides a refreshing palate cleanser between bites. Offer extra Rayu (Japanese chili oil) or white pepper at the table for guests who like a bit of heat.