Back to RecipesShoyu Ramen
Tokyo's classic ramen — a clear, amber soy sauce broth with incredible depth from chicken, dashi, and aromatics, topped with chashu pork, soft-boiled marinated egg, nori, bamboo shoots, and green onions. The ramen that started it all.
Total Time
240 min
Servings
4
Cuisine
Japanese
Rating
No reviews yet
Prep Time
60 min
Cook Time
180 min
Total Time
240 min
Ingredients
- For broth: 1.5L chicken stock, 1 piece kombu, 20g dried shiitake, 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake
- For chashu: 500g pork belly, 4 tbsp soy, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar
- For marinated eggs: 4 soft-boiled eggs, 3 tbsp soy, 1 tbsp mirin
- 400g fresh ramen noodles
- Toppings: nori, bamboo shoots, green onions, sesame seeds
Instructions
- 1
Make chashu: roll pork belly, tie with string. Simmer in soy, mirin, sake, and sugar for 2 hours. Slice.
- 2
Marinate peeled soft-boiled eggs in soy and mirin for at least 2 hours.
- 3
Make broth: simmer chicken stock with kombu and shiitake 30 minutes. Add soy, mirin, and sake. Strain.
- 4
Cook noodles per package. Drain.
- 5
Heat broth. Divide noodles into bowls.
- 6
Ladle hot broth over noodles.
- 7
Top with chashu, halved marinated egg, nori, bamboo shoots, and green onions.
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🛒 Recommended Equipment
Dutch Oven (5.5 qt)
Perfect for soups, stews, and braises
Ladle (Stainless Steel)
Deep bowl, comfortable grip
Immersion Blender
Blend soups directly in the pot — no mess
Chef's Knife (8-inch)
The most important tool in any kitchen
Cutting Board (Large Wood)
Sturdy, gentle on knife edges
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