Tokyo Shoyu Ramen Recipe
pork char siew, ajitama egg, wood ear mushroom, charred broccolini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Char Siu
Preheat your oven to 160°C (320°F). Rub the pork belly with salt, pepper, minced garlic, and minced ginger. Mix soy sauce and mirin, then marinate the pork for at least 1 hour, preferably overnight. Place in a baking dish and bake for 2 hours, basting every 30 minutes. Let it cool, then slice thinly.
Prepare the Wood Ear Mushrooms
Soak the dried wood ear mushrooms in warm water for about 30 minutes until rehydrated. Slice thinly.
Char the Broccolini
In a pan, heat some oil and char the broccolini until tender and slightly crispy. Season with salt and pepper.
Cook the Ramen Noodles
In a pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Assemble the Ramen
In a large bowl, place the cooked ramen noodles, top with slices of char siu, halved ajitama eggs, rehydrated wood ear mushrooms, and charred broccolini. Garnish with sliced green onions.
