Shoyu Ramen with Soft-Boiled Egg

Name: Shoyu Ramen With Soft-Boiled Egg
Ingredients: 4 cups chicken or dashi stock (high-quality); 3 tbsp soy sauce; 1 tbsp mirin (sweet rice wine); 1 tsp toasted sesame oil; 2 packs fresh or dried ramen noodles; 2 large eggs (room temperature); 4 slices chashu (braised pork belly) or seared chicken breast; 2 green onions (thinly sliced); 1 sheet nori (dried seaweed, cut into rectangles)

Japanese

2 servings | 60 minutes

Sources: Cross-checked against Just One Cookbook and Serious Eats

Watch it made

How to Make Shoyu Ramen

2 servings

You’ll need

9 items · tap to check off

For the Soup and Noodles

For the Toppings

Make it step by step

7 steps · 6 min of timed cooking

Bring a small pot of water to a boil, carefully lower in eggs, and cook for exactly 6 minutes and 30 seconds for a jammy yolk.⏱ 6 min
Remove eggs immediately to an ice-water bath, peel once cool, and set aside.
In a medium saucepan, bring your stock to a gentle simmer over medium heat.
Stir in the soy sauce, mirin, and sesame oil, adjusting salt to your preference, then keep warm on low.
Boil a separate large pot of water and cook ramen noodles according to package instructions until al dente.
Drain noodles thoroughly and divide them into two deep serving bowls.
Ladle the hot soup over the noodles, then arrange the halved egg, pork slices, green onions, and nori on top.

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Chef’s tip · For the best broth depth, simmer your stock with a piece of ginger and a crushed garlic clove for 20 minutes before adding the seasonings.

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