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Shoyu Ramen Recipe

Japanese · Soup · 210 min total

A classic Japanese soy sauce-based ramen with a rich, savory broth, tender chashu pork, and perfectly soft-boiled eggs.

Ingredients

• 4 chicken legs or 2 chicken thighs
• 1 onion, halved
• 4 cloves garlic, smashed
• 1 (2-inch) piece ginger, sliced
• 4 cups chicken broth
• 4 cups water
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 pound fresh ramen noodles
• 4 slices chashu pork
• 4 soft-boiled eggs, halved
• 2 green onions, sliced
• 1 sheet nori, torn into pieces
• 1 tablespoon sesame oil
• Salt and white pepper to taste

Instructions

1. In a large pot, combine chicken, onion, garlic, ginger, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming impurities occasionally.
2. Remove chicken and set aside. Strain broth through a fine-mesh sieve into a clean pot. Discard solids.
3. Add soy sauce, mirin, sake, and sugar to the broth. Bring to a simmer and cook for 10 minutes. Season with salt and white pepper to taste.
4. Cook ramen noodles according to package directions. Drain and divide among 4 bowls.
5. Ladle hot broth over noodles. Top each bowl with chashu pork, soft-boiled egg halves, sliced green onions, and nori pieces. Drizzle with sesame oil.
6. Serve immediately.

Tips

• For richer flavor, roast the chicken and vegetables in a 400°F oven for 30 minutes before simmering.
• Chashu pork can be made ahead: braise pork belly in soy, mirin, sake, and sugar for 2 hours, then slice and sear.
• Soft-boiled eggs: boil for 6.5 minutes, then ice bath. Marinate in soy sauce and mirin for extra flavor.
• Store leftover broth and toppings separately; reheat broth before serving.

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