Description
This classic Shoyu Ramen recipe offers a rich, savory chicken-based broth infused with kombu seaweed and traditional Japanese seasonings like soy sauce, mirin, and sake. Topped with tender chashu beef, soft-boiled eggs, fresh bean sprouts, green onions, and nori strips, this comforting noodle soup is perfect for a flavorful and satisfying meal.
Ingredients
Scale
Broth
- 4 cups chicken stock
- 2 cups water
- 1 piece kombu (dried kelp), about 4×4 inches
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Noodles and Toppings
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 4 slices chashu beef
- 1/2 cup bean sprouts
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Prepare the broth base: Combine the chicken stock, water, and kombu in a large pot and let it soak for 20 minutes to extract the umami flavors from the kelp.
- Heat the broth: Place the pot over medium heat and bring the broth close to boiling. Remove the kombu right before the broth reaches a boil to prevent bitterness.
- Season the broth: Stir in the soy sauce, mirin, and sake, then let the broth simmer gently for 10 minutes to develop a balanced savory and slightly sweet flavor.
- Cook noodles: Prepare the ramen noodles according to the package instructions. Once cooked, drain them well and divide evenly among serving bowls.
- Assemble the ramen bowls: Ladle the hot seasoned broth over the noodles. Arrange the chashu beef slices, soft-boiled eggs, bean sprouts, green onions, and nori strips on top as garnishes for a complete and delicious bowl.
Notes
- For a richer broth, simmer the chicken stock with additional aromatics like garlic or ginger before adding kombu.
- Soft-boiled eggs are best prepared by boiling for 6-7 minutes and then cooling immediately in ice water.
- Chashu beef can be substituted with pork belly or any preferred cooked meat.
- If you cannot find mirin, a mixture of sugar and sake can be used as a substitute.
- Fresh ramen noodles provide a better texture but dried noodles work well in a pinch.
