Soy sauce-based broth with chashu pork and vegetables.

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.

Make 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.

Simmer the Broth

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.

Prepare 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.

Cook the Pork

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

Cook the Ramen Noodles

Bring a small pot of water to a boil. Carefully add eggs and boil for 6-7 minutes for a soft center. Remove and place in an ice bath to cool before peeling.

Prepare Soft-Boiled Eggs

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.

Assemble the Ramen Bowls

Water

Soy sauce

Mirin

Dashi stock

Garlic cloves, smashed

Ginger, sliced

Green onions, chopped

Pork belly

Sake

Sugar

Ginger slices

Ramen noodles

Soft-boiled eggs

Nori sheets

Bamboo shoots, sliced

Bean sprouts

Chopped green onions

Shoyu Ramen

Make Shoyu Ramen Recipe in just 2h . Soy sauce-based broth with chashu pork and vegetables.

Shoyu Ramen Recipe

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