ReceptnaptárShoyu ramen (soy sauce ramen)
Shoyu ramen (醤油ラーメン, soy sauce ramen) is the oldest and most classic of Japanese ramen: a clear, golden-brown chicken or pork stock seasoned with soy sauce (tare), with chewy noodles and rich toppings. It is the foundation of the Tokyo style.
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Ingredients
Method
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- Boil the eggs for 7 minutes, cool in iced water, peel and marinate in a mix of 2 tbsp soy sauce, 2 tbsp mirin and 2 tbsp water in the fridge for 2–4 hours.
- Simmer the stock with the ginger and garlic for 15 minutes over low heat, then strain.
- For the tare, warm the soy sauce, mirin, sake and sugar in a small pan for 2 minutes until the sugar dissolves.
- Put 2 tbsp tare and 1 tsp sesame oil in each bowl and pour over the hot stock (about 350 ml per bowl).
- Cook the noodles in plenty of boiling water for the time given on the packet (1.5–3 minutes), drain well and divide among the bowls.
- Top with the chashu, halved egg, nori, bamboo shoots and spring onion and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The tare (seasoning base) and the stock are made separately and meet in the bowl, so you can control the flavour exactly.
- A 7-minute egg has a still-syrupy yolk.
- Cook the noodles fresh, just before serving, as they soften quickly.
- Serve piping hot, in very hot bowls.
Frequently asked questions
What is chashu?
Pork belly or shoulder, rolled and braised in soy and mirin, then sliced.
A shortcut?
Use good bought stock, cooked ham and a quick egg.
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