Shoyu Ramen Recipe
Soy sauce-based broth with chashu pork and vegetables.
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Ingredients
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Broth
Chashu Pork
Toppings
Method
Broth Preparation
Make the Broth
In a large pot, combine water, soy sauce, mirin, and dashi stock. Add smashed garlic cloves, sliced ginger, and chopped green onions to the pot.
Simmer the Broth
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 30 minutes. Strain the broth through a fine mesh sieve, discarding solids.
Chashu Pork Preparation
Prepare the Pork
Roll the pork belly tightly and tie it with kitchen twine at intervals to keep it together. In a separate pot, combine soy sauce, sake, sugar, chopped green onions, and ginger slices.
Cook the Pork
Add the rolled pork to the pot and bring to a simmer. Cook on low heat for about 2 hours, turning occasionally, until the pork is tender. Remove from heat and let it cool in the liquid.
Noodle and Topping Preparation
Cook the Ramen Noodles
In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
Assembling the Ramen
Assemble the Ramen Bowls
In serving bowls, add cooked ramen noodles, pour over hot broth, and top with slices of chashu pork, soft-boiled eggs, nori sheets, bamboo shoots, bean sprouts, and chopped green onions.
