Yuzu Shoyu* Recipe

Name: AFURI IZAKAYA SE PORTLANDs Yuzu Shoyu* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup Shoyu (soy sauce); 4 cups Chicken broth; 1 cup Bamboo shoots; 2 cups Mixed greens (spinach, bok choy); 1 cup Pork chashu (sliced); 2 pieces Soft-boiled eggs; 2 sheets Nori (seaweed sheets); 2 tablespoons Yuzu juice; 1 teaspoon Yuzu peel (finely grated); 200 grams Thin noodles (ramen or similar)

Inspired by AFURI IZAKAYA SE PORTLAND

Time30m

Serves2

shoyu tare, chicken broth, bamboo shoot, greens, pork chashu, egg, nori, yuzu, yuzu peel, thin noodle

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Ingredients

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Main Ingredients

1 cup Shoyu (soy sauce)

4 cups Chicken broth

1 cup Bamboo shoots

2 cups Mixed greens (spinach, bok choy)

1 cup Pork chashu (sliced)

2 pieces Soft-boiled eggs

2 sheets Nori (seaweed sheets)

2 tablespoons Yuzu juice

1 teaspoon Yuzu peel (finely grated)

7.05 oz (200 grams) Thin noodles (ramen or similar)

Method

Preparation Steps

Prepare the Broth

In a large pot, combine chicken broth and shoyu. Bring to a simmer and let it cook for about 10 minutes to meld the flavors.

Cook the Noodles

In a separate pot, boil water and cook the thin noodles according to package instructions. Drain and set aside.

Prepare the Toppings

While the broth simmers, prepare the toppings: slice the pork chashu, soft-boil the eggs and cut in half, and prepare the bamboo shoots and greens.

Assemble the Ramen

In serving bowls, add a portion of cooked noodles. Pour the hot broth over the noodles. Arrange pork chashu, bamboo shoots, greens, and half a soft-boiled egg on top.

Finish with Yuzu

Drizzle yuzu juice over the assembled ramen and garnish with yuzu peel and a sheet of nori. Serve immediately.

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