Shoyu Ramen
30Min
2Servings
520Cal
MediumLevel
#ramen#noodles#japanese#soup#comfort-food
Equipment
Pot
Stove
Ladle
Colander
Knife
Cutting board
Serving bowl
Ingredients
Broth
chicken broth (simmered)
800 ml
soy sauce (room_temperature)
60 ml
Noodles
ramen noodles (dried)
200 g
Toppings
eggs (soft-boiled)
2 pcs
pork belly (sliced)
150 g
green onion (sliced)
2 pcs
nori seaweed (toasted)
2 pcs
corn kernels (cooked)
50 g
Instructions
1
Prepare the broth
Heat the chicken broth in a pot and season with soy sauce to create the shoyu base.
10 minMedium heattimer 10 min
Taste and adjust seasoning gradually - soy sauce is salty
2
Boil eggs
Cook eggs until soft-boiled, about 6-7 minutes for runny yolks.
7 minMedium heattimer 7 min
Immediately transfer to ice water to stop cooking
3
Cook ramen noodles
Cook ramen noodles in boiling water until tender, about 5 minutes.
5 minMedium heattimer 5 min
4
Prepare toppings
Slice pork belly, chop green onions, and prepare nori sheets.
5 min
5
Assemble ramen bowls
Divide cooked noodles between bowls, ladle hot broth over noodles, then arrange all toppings on top.
3 min
Storage
Fridge: 2 days
Reheat: Microwave 2-3 minutes, stirring halfway
Best consumed fresh. Noodles absorb broth over time and become soft.
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