Shoyu Ramen Recipe

Blanch bones

Place chicken bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 8 minutes. Drain bones and discard the blanching water. Rinse bones and clean the pot to remove impurities.

Simmer broth

Return the cleaned bones to the pot and add 3.5 liters cold water. Add kombu, dried shiitake, halved onion, chopped carrot, leek, smashed garlic and ginger. Bring to a gentle simmer over medium heat. As soon as small bubbles appear (do not hard boil), remove kombu after 20 minutes and continue simmering gently.

Skim and cook

Maintain a low simmer (small consistent bubbles) and skim any scum that rises to the surface for clarity. Simmer for 3 to 4 hours uncovered, topping up with water if necessary so ingredients stay submerged.

Finish and season

After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Season with 2 tsp salt and keep warm over low heat. If you prefer a cleaner stock, further clarify by chilling and skimming fat, then reheating before serving.

Combine liquids

In a small saucepan, combine light soy sauce, dark soy sauce, mirin, sake and sugar. Stir to dissolve the sugar.

Infuse bonito

Bring the mixture to a gentle simmer, then remove from heat and add bonito flakes. Let steep for 5 minutes to infuse smoky umami. Strain out bonito flakes and return the tare to a small heatproof container. Keep at room temperature or refrigerate. Reheat gently before assembling bowls if cold.

Heat neutral oil in a small saucepan over medium heat. Add minced garlic and cook until fragrant and just golden (about 1–2 minutes). If using black/charred garlic paste, add it and stir to combine. Remove from heat and stir in sesame oil. Keep warm or at room temperature until ready to top bowls.

Prepare ajitsuke tamago (if not pre-made)

Bring a pot of water to a boil. Gently add eggs and boil for 6 minutes for jammy yolks. Immediately transfer to an ice bath for 5 minutes. Peel and marinate in a mixture of 60 ml soy sauce + 60 ml mirin + 60 ml water for at least 2 hours or overnight for best flavor.

Reheat chashu and menma

If chashu and menma are cold, reheat gently in a small pan with a splash of tare or warm broth until heated through, about 3–5 minutes.

Cook noodles

Bring a large pot of water to a vigorous boil. Cook fresh ramen noodles according to package instructions (usually 90 seconds to 2 minutes). For dried noodles, follow package timing. Stir occasionally to prevent sticking. Drain well and portion noodles between bowls (about 100 g per serving).

Assemble bowls

For each bowl: place the portions of tare (about 30 ml / 2 tbs per bowl) in the bottom of a warmed ramen bowl. Ladle 500 ml of hot strained broth into each bowl, tasting and adjusting: broth + tare should be balanced (add more tare or a pinch of salt if needed). Add noodles. Arrange 2–3 slices of chashu, half a marinated egg, a small handful of menma, some bean sprouts, a few spoonfuls of corn (if using), a sheet of nori, and a sprinkle of scallions and sesame seeds. Drizzle a little of the aromatics oil or a small spoonful of mayu on top for extra aroma.

Serve

Serve immediately while hot. Provide extra tare, chili oil and pepper at the table for adjustments.