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
- 1
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.
- 2
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
- 3
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.
- 4
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
- 5
Cook the Ramen Noodles
In a separate pot, boil water and cook the ramen noodles according to package instructions. Drain and set aside.
- 6
Assembling the Ramen
- 7
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.
