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Shoyu Ramen

Serves 4 to 6 Entree meat

Shoyu Ramen

Shoyu Ramen finds its roots in the bustling ramen shops of Tokyo, where the balance of salt and fat is an art form mastered by seasoned cooks. This home-friendly version captures the essence of those vibrant eateries, inviting you to recreate that comforting experience in your kitchen. It is the dish you turn to when you want to share a piece of Tokyo's soul at your table.

Expect a deeply savory broth enriched by soy sauce, with tender chashu pork and soft-boiled eggs adding richness. Fresh ramen noodles provide a satisfying chew, while scallions and nori bring freshness and umami. A touch of sesame oil rounds it all, inviting you to savor each harmonious spoonful.

Ingredients

  • 400 gfresh ramen noodles
  • 1 Lchicken broth
  • 2 tbspsoy sauce
  • 200 gchashu pork — sliced
  • 2soft-boiled eggs
  • 2scallions
  • to finishnori
  • 1 tspsesame oil
  • to tastefine sea salt

Method

  1. Start by preparing the broth. In a large pot, bring 1 liter of chicken broth to a gentle simmer over medium heat. Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil to the broth. Stir to combine and let it simmer gently to allow the flavors to meld together.
  2. While the broth is simmering, prepare the chashu pork. Slice the 200 g chashu pork into thin pieces. Heat a non-stick skillet over medium-high heat. Add a small amount of oil to the skillet and once hot, add the pork slices. Brown them on each side until they develop a deep, rich color, which should take about 2-3 minutes per side. This will enhance the flavor of the pork.
  3. Once the pork is browned, remove it from the skillet and set it aside. If you prefer, you can braise the pork slices in the broth for a few minutes to make them more tender, but this is optional.
  4. Next, prepare the noodles. Bring a separate pot of water to a boil. Add the 400 g of fresh ramen noodles and cook them according to the package instructions until they are just tender. The noodles should be firm to the bite, not mushy.
  5. While the noodles are cooking, prepare the toppings. Slice the 2 scallions thinly and set them aside. Peel and halve the 2 soft-boiled eggs.
  6. Once the noodles are cooked, drain them thoroughly and divide them into serving bowls. Pour the hot broth over the noodles, ensuring each bowl has enough liquid to cover the noodles.
  7. Arrange the browned chashu pork slices on top of the noodles in each bowl. Add the halved soft-boiled eggs and sprinkle the sliced scallions over the top.
  8. Finish each bowl with a piece of nori and adjust the seasoning with fine sea salt to taste. Serve the Shoyu Ramen immediately, allowing everyone to enjoy the rich flavors and textures of this comforting dish.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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