Shoyu Ramen
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The Tale of Shoyu Ramen
Story updated
Ramen itself traces to Chinese wheat-noodle soups brought to Japan through port cities like Yokohama in the late 19th and early 20th centuries. Shoyu ramen, seasoned with a soy-sauce-based broth, is considered the oldest and most classic of Japan's ramen styles, forming the template from which regional variations like miso and tonkotsu later branched.
Ingredients
Scale:· 4 servings
- 4 servings fresh ramen noodles
- 6 cups chicken stock
- 1/2 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 sheet kombu
- 1/4 cup dried bonito flakes
- 1 lb chashu pork, sliced
- 4 soft-boiled marinated eggs, halved
- Sheets of nori
- Menma and sliced scallions, for garnish
Instructions
- 1Steep kombu and bonito flakes in warm water for 20 minutes to make a quick dashi, then strain.
- 2Combine dashi with soy sauce, mirin, and sake to make the shoyu tare.
- 3Bring the chicken stock to a simmer and combine with the tare, adjusting seasoning to taste.
- 4Cook ramen noodles in boiling water until just tender, then drain.
- 5Divide noodles among bowls and ladle the hot broth over top.
- 6Arrange chashu slices, a marinated egg half, nori, and menma on top.
- 7Garnish with scallions and serve immediately.
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