Shoyu Ramen Recipe

Inspired by Chashu Ramen + Izakaya

Time1h

Serves2

Soy sauce-based broth with marinated egg and green onions.

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Ingredients

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Broth

8 cups Water

1 cup Aged soy sauce

1 tbs Mirin

1 tsp Dashi granules

3 to taste Garlic cloves, minced

1 tbs Ginger, sliced

Noodles and Toppings

4 oz Ramen noodles

2 pieces Soft-boiled eggs, marinated

1 bunch Green onions, chopped

2 sheets Nori (seaweed), cut into strips

1 tbs Sesame seeds

Method

Preparing the Broth

Make the Broth

In a large pot, combine the water, soy sauce, mirin, dashi granules, minced garlic, and sliced ginger. Bring to a boil over medium-high heat.

Simmer

Reduce heat to low and let the broth simmer for at least 30 minutes to allow the flavors to meld.

Cooking the Noodles and Preparing Toppings

Cook the Ramen Noodles

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions (usually about 3-4 minutes). Drain and set aside.

Prepare the Soft-Boiled Eggs

In a small pot, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes. Remove the eggs and place them in an ice bath to cool. Once cooled, peel and marinate them in a mixture of soy sauce and mirin for at least 30 minutes.

Chop Green Onions

While the broth is simmering, chop the green onions into small pieces, using both the green and white parts.

Assembling the Ramen

Combine Ingredients

In a bowl, place a portion of the cooked ramen noodles. Pour the hot shoyu broth over the noodles.

Add Toppings

Slice the marinated soft-boiled eggs in half and place them on top of the noodles. Sprinkle with chopped green onions, add nori strips, and finish with a sprinkle of sesame seeds.

Serve

Serve immediately while hot, and enjoy your homemade shoyu ramen!