Shoyu ramen is the oldest Tokyo variant, where the clear soy broth enhances the flavor of the chicken broth without overpowering it. Its name means soy sauce and defines the golden transparency of the broth. Each region of Japan has developed its own shoyu style with broth secrets passed down for generations.
Japanese
Homemade shoyu ramen
Homemade shoyu ramen with chicken broth, chashu, marinated egg and artisan noodles.
- Japan
- Main course
- High protein
- medium-high
45 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 62 g
- Fat 22 g
- Sodium 1420 mg
Story behind the dish
Preparation
Homemade shoyu ramen is a Japanese preparation with high difficulty. Reserve about 225 minutes in total (45 for mise en place and preparation, 180 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g fresh or dried ramen noodles.
- Have ready: 1.5 liters of chicken broth.
- Have ready: 200 ml dashi broth.
- Have ready: 100 ml of light soy sauce.
- Have ready: 50 ml of mirin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the broth by combining chicken and dashi; cook over low heat 2…
Prepare the broth by combining chicken and dashi; Cook over low heat for 2 hours, straining at the end.
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Add light soybeans and mirin to the broth; keep warm without boiling…
Add light soybeans and mirin to the broth; keep warm without boiling hard to avoid bitterness.
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Cook the ramen noodles according to package instructions; drain and…
Cook the ramen noodles according to package instructions; drain and rinse lightly.
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Marinate peeled hard-boiled eggs in soy and mirin mixture for at least 4 hours
Marinate peeled hard-boiled eggs in soy and mirin mixture for at least 4 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Distribute noodles into 4 deep bowls and pour hot shoyu broth…
Distribute noodles among 4 deep bowls and pour hot shoyu broth to cover.
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Arrange chashu
Arrange chashu, cracked egg, menma, spring onion and nori on each bowl.
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Serve immediately with pickled ginger and sesame oil for…
Serve immediately with pickled ginger and sesame oil on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with fish broth and soy for a lighter profile.
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