Classic Shoyu Ramen
A comforting bowl of shoyu ramen featuring silky noodles in a savory soy-based broth, topped with soft-boiled egg, green onions, nori, and tender pork.
Equipment
Ingredients
Broth
chicken broth (simmering)
800 ml
soy sauce
60 ml
sesame oil
15 ml
garlic (minced)
3 clove
ginger (minced)
15 g
Toppings
ramen noodles
200 g
egg (soft-boiled)
2 piece
green onion (sliced)
2 stalk
nori seaweed
2 sheet
pork belly slices (sliced)
150 g
Instructions
Prepare aromatics
Mince garlic and ginger for the broth base.
Simmer the broth
Combine chicken broth, soy sauce, sesame oil, garlic, and ginger in a pot and simmer to develop flavor.
Cook the noodles
Boil ramen noodles in a separate pot until al dente.
Prepare soft-boiled eggs
Boil eggs for 6 minutes, then peel and halve.
Slice and prepare toppings
Slice green onions and prepare nori sheets; slice pork belly if using.
Assemble ramen bowls
Divide noodles between bowls, ladle hot broth over noodles, and arrange toppings.
Original recipe
Storage
Store broth and noodles separately; assemble fresh before serving
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