Japanese recipe

Classic Shoyu Ramen

Name: Classic Shoyu Ramen
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 portions fresh or dried ramen noodles; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 inch piece ginger, sliced; 6 cups chicken stock or kombu-dashi blend; 2 cups water; 1/2 cup soy sauce (shoyu); 1/4 cup mirin; 2 tablespoons sake; 1 teaspoon sugar; 1 star anise (optional); 4 slices chashu pork (or 8 oz cooked pork belly, sliced); 2 soft-boiled eggs, halved; 2 green onions, thinly sliced; 1 cup baby spinach or menma (bamboo shoots); 1 sheet nori, cut into quarters (optional); 1/2 cup corn or corn kernels (optional for sweetness)

Izakaya-style Japanese ramen featuring a clear soy-based broth, chewy noodles, and toppings like pork chashu, marinated egg, and greens. The technique centers on a balanced tare and a simmered broth to create a glossy, savory finish with subtle sweetness and aroma from aromatics.

Total time

2h 15m2 hr 15 min

Prep

15 min

Cook

2 hr

Serves

RamenSavoryComfort FoodWeeknight

Chef’s Pro Tips

Use a tare high in umami: keep soy and mirin balanced.
For broth depth, simmer 60 minutes or more and strain.

Serving Suggestions

Serve with a side of Chinese pickles and steamed half-eggplant for a complete meal.

Storage Instructions

Broth and toppings can be stored separately in sealed containers for up to 3 days; reheat gently and assemble fresh.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 28g
carbs: 62g
fat: 18g

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