Shoyu Ramen Recipe

Shoyu Ramen is the Tokyo classic: a clear, soy-seasoned broth with springy noodles, tender pork or chicken, and a jammy egg. It is the bowl to make when you crave real ramen comfort at home.

Prep time

30 mins

Cook time

40 mins

Total time

70 mins

Servings

4 servings

Calories

640

Ingredients

• 200 g fresh or dried ramen noodles
• 1 litre good chicken stock
• 4 tbsp soy sauce
• 1 tbsp mirin
• 2 garlic cloves, crushed
• 1 piece ginger, sliced
• 2 spring onions
• 2 soft eggs
• 200 g sliced cooked pork or chicken
• 1 sheet nori, cut into strips
• 1 tsp sesame oil

Instructions

1. Simmer the stock with garlic and ginger for 20 minutes, then strain and season with soy sauce, mirin and sesame oil.
2. Meanwhile boil the eggs for 6 and a half minutes, cool in cold water and peel.
3. Cook the noodles separately according to the packet, then drain well.
4. Divide the noodles between bowls, ladle over the hot broth and arrange the pork, halved eggs, spring onions and nori on top.
5. Serve immediately while the broth is piping hot.
6. Plate Shoyu Ramen nicely, garnish as you like, and serve fresh.

Pro tips

• Cook noodles separately so the broth stays clear.
• Warm your bowls first to keep the ramen hot longer.
• Season the broth at the end so the soy flavour stays bright.

Frequently asked questions