Recipe

For a classic, authentic-tasting Shoyu Ramen, you need a well-developed chicken-based broth and a savory base called "tare."

Classic Shoyu Ramen

Name: Classic Shoyu Ramen
Ingredients: 4 cups high-quality chicken stock; 1 piece (4-inch) kombu (dried kelp); 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp grated fresh ginger; 1 tsp toasted sesame oil; 2 portions fresh alkaline ramen noodles; 2 soft-boiled eggs (marinated 6 minutes); 2 slices chashu (braised pork belly) or seared chicken breast; 2 sheets nori (dried seaweed); 2 scallions (finely sliced)

Japanese

2 servings | 1 hour 30 minutes

Sources: Cross-checked against Just One Cookbook and Ramen_Lord methods

2 servings

You’ll need

11 items · tap to check off

Make it step by step

8 steps · 48 min of timed cooking

Soak the **kombu** in the **chicken stock** for at least **30 minutes** to extract flavor.⏱ 30 min
Gently heat the stock with kombu over **low heat** for **15 minutes** (do not boil), then remove the kombu.⏱ 15 min
Whisk together the **soy sauce**, **mirin**, **ginger**, and **sesame oil** in the bottom of two large serving bowls.
Bring the broth to a rolling boil, then reduce to a simmer and keep warm while you cook the noodles.
Boil the **ramen noodles** in a separate large pot of water according to package directions, usually **2 to 3 minutes**.⏱ 3 min
Drain the noodles thoroughly, shake off excess water, and divide between the two bowls containing the sauce base.
Pour the hot broth over the noodles, stirring gently to combine with the sauce base.
Arrange the **soft-boiled egg**, **chashu**, **nori**, and **scallions** on top of the soup and serve immediately.

💡

Chef’s tip · For the best flavor, make the broth a day ahead and let it rest in the fridge, as the collagen and aromatics harmonize overnight.

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