How To Make The Best Shoyu Ramen

shoyu ramen in a large white bowl
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5 from 1 vote

Best Shoyu Ramen Recipe

Course Main Course
Cuisine Japanese
Keyword Noodles Recipes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 766kcal
Cost $5-20

Ingredients

Kombu Dashi and Tare

  • 2 pcs Kombu dried
  • 1/2 cup Soy sauce
  • 2 tbsp Sake dried
  • 1 tbsp Mirin

Pork and Stock

  • 1/2 kg Pork meat
  • 1/2 tsp Salt
  • 1/4 tsp Ground black pepper
  • 2 tbsp Oil
  • 1/2 kg Chicken neck and wings
  • 1 bunch Baguio leeks
  • 2 pcs Carrots peeled and cut into big cubes
  • 1 head Garlic halved horizontally
  • 2 thumbs Ginger peeled and sliced
  • 1/4 cup Bonito flakes

Ramen and Garnishes

  • 1/4 kg Ramen noodles
  • 1/2 cup Bamboo sprout boiled for 5 minutes and drained
  • 6 pcs Scallion thinly sliced
  • 3 pcs Nori sheets toasted
  • 1/4 tsp Chili oil
  • 2 pcs Eggs boiled
  • 1/2 tsp Sesame oil

Instructions

  • In a bowl, mix soy sauce, dried sake, mirin, and dried kombu. Cover and set aside for 8 hours.

For the Stock

  • In a pot, mix pork meat, salt, ground black pepper, chicken neck and wings, Baguio leeks, carrots, garlic, ginger, bonito flakes, and water. Boil for 1 1/2 hour.
  • After 1 1/2 hour, remove the pork and chicken meat from the pot, and transfer into a bowl. Set aside.

For the Ramen

  • Cook the ramen noodles based on the instruction printed on its pack.
  • When ramen noodles are cooked already, transfer into a bowl, then top it with sliced pork meat, bamboo sprout, half of the boiled egg, scallion, and chili oil.
  • Pour 4 cups of stock in a pot, bring to boil then add 1/4 cup of soy sauce mixture. Stir until boil.
  • Pour the stock into the bowl with ramen mixture. Serve hot and enjoy!

Nutrition

Calories: 766kcal | Carbohydrates: 46g | Protein: 41g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 3329mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 4mg
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