Shoyu Ramen
A clear, soy-seasoned ramen broth — lighter and less fatty than tonkotsu, built from chicken and dashi rather than a hard-boiled pork bone broth, with the tare and stock always assembled separately in the bowl.
Meat
⚠ Contains: Gluten, Soy, Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5kg chicken carcasses and wings
- 1 piece kombu, 1/2 cup bonito flakes (for dashi)
- 1 onion, 1 knob ginger, 4 cloves garlic
- 6-8 cups water
- 1/3 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar (tare)
- 400g fresh ramen noodles
- 2 chashu pork slices per bowl (braised pork belly or shoulder)
- 2 soft-boiled marinated eggs (ajitama)
- Menma (seasoned bamboo shoots), scallions, and nori, to garnish
Steps
- Simmer the chicken carcasses and wings gently with the onion, ginger, and garlic in water for 3-4 hours, skimming occasionally, keeping it at a bare simmer (not a hard boil) to keep the broth clear.
- Separately, steep the kombu and bonito flakes in hot water for 20-30 minutes to make a dashi, then strain.
- Combine the chicken stock and dashi, and season to taste with salt.
- For the tare, warm the soy sauce, mirin, sake, and sugar together briefly to combine.
- Cook the ramen noodles according to package directions, and drain well.
- Spoon 2-3 tbsp of tare into each bowl, ladle in the hot broth, then add the noodles.
- Top with sliced chashu, a halved ajitama egg, menma, scallions, and a sheet of nori. Serve immediately.