Tokyo’s classic soy-sauce ramen — a clear, deeply savoury shoyu broth, springy noodles, melting chashu pork and a jammy egg. The broth is the whole dish, so give it time and taste as you go. Top it your way and eat it while it is still steaming.
Ingredients
- 200g fresh ramen noodles
- 1.5 litres chicken stock
- 60ml soy sauce (shoyu)
- 2 tbsp mirin
- 1 tbsp sake
- 2 cloves garlic, crushed
- 1 thumb ginger, sliced
- 2 spring onions, sliced
- 1 soft-boiled egg, halved
- 2 slices chashu pork or ham
- 1 sheet nori, torn
- Chilli oil, to serve
Method
- Make the broth: simmer the stock with the garlic and ginger for 15 minutes. Strain, then stir in the soy sauce, mirin and sake. Keep hot.
- Cook the egg: boil the egg for 6½ minutes, then cool in cold water and peel. Halve before serving.
- Cook the noodles: boil the ramen noodles in a separate pot until springy, about 2 minutes. Drain well.
- Assemble: divide the noodles between two bowls and ladle over the hot broth.
- Top and serve: add the chashu, egg halves, spring onions and nori. Finish with chilli oil and serve at once.
Recipe Card — Shoyu Ramen
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Serves: 2
Category: Main Dishes · Rice & Noodles
Cuisine: Japanese