Authentic Shoyu Ramen
Savory soy sauce-based broth, tender chashu pork, soft-boiled ramen egg, and fresh noodles.
Prep Time
30 mins
Cook Time
40 mins
Servings
2 Servings
Ingredients
Chef's Pro Tip
To make the perfect ramen egg, boil a cold large egg for exactly 6 minutes and 30 seconds, then shock in ice water. Peel and marinate in equal parts soy sauce and water with a splash of mirin for at least 4 hours.
Preparation & Instructions
- 1
In a medium pot, combine chicken broth, sliced ginger, crushed garlic, dashi powder, soy sauce, and mirin. Bring to a boil, then reduce heat and simmer gently for 30 minutes to infuse flavors.
- 2
Strain the broth through a fine-mesh sieve to remove ginger and garlic. Keep the broth piping hot.
- 3
Boil ramen noodles in a separate pot of water according to package instructions (usually 2-3 minutes). Drain thoroughly.
- 4
Warm the chashu pork slices in a skillet over medium heat for 1 minute on each side until the fat starts to render.
- 5
Assemble the bowls: Divide the sesame oil into two deep serving bowls. Pour the hot broth over the oil.
- 6
Add the cooked noodles, using chopsticks to fold them neatly in the soup.
- 7
Top each bowl with two slices of chashu pork, a halved soft-boiled ramen egg, a handful of sliced green onions, and a sheet of nori tucked into the side. Serve piping hot!
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