Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. It is usually topped with marinated bamboo shoots (menma), spring onions, kamaboko (fish cakes), nori (seaweed)-, boiled eggs and ch?sh?.
Like most good ramen dishes this is quite time consuming as every aspects in the dish is carefully prepared and letting some of the elements sit for some time for the flavours to develop. This process results to a really amazing noodle soup dish, the flavour is robust which you cannot get when you short cut the process. Having said that long waiting times does not equate to a complicated process as this recipe is still quite easy to prepare so I suggest making some of the first ingredients on the weekend so all you need to do during the week day is to combine them together and enjoy slurping the amazing dish you have brought together.
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Robust Shoyu Ramen
- Total Time: 180 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Rich, savory ramen broth takes time, but the result is deeply rewarding. A perfect bowl of comforting noodle soup.
Ingredients
- 2 pieces dried kombu
- 3 1/2 litres (1 1/2 gallons) cold water
- 1/2 cups (118 ml) reduced-sodium soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 2 lbs (800 g) boneless roasting pork shoulder
- 2 lbs (907 g) chicken frames
- 1 lbs (454 g) pork bones
- 2 bunches spring onions, chopped
- 2 carrots, peeled, and cut into chunks
- 1 garlic, cut horizontally
- 1 thumb sized ginger, peeled
- 1/4 cups (59 ml) bonito flakes
- 2 tbsp oil
- Salt
- freshly ground pepper
- 2 lbs (800 g) fresh ramen noodles
- 4 eggs, hard boiled
- 1 bunch spring onions, thinly sliced
- 3 seasoned toasted nori sheets, cut into squares
- Chili oil
- toasted sesame oil
- shichimi togarashi
Instructions
- For the Kombu dashi: Combine kombu and 3.5 liters of cold water in a large bowl, then let it sit at room temperature for a maximum of 12 hours.
- For the Tare: In a small bowl, combine soy sauce, sake, and mirin. Cover and refrigerate.
- Soup:
- Season pork shoulder generously with salt and pepper.
- In a large heavy pan, add oil and brown the pork shoulder on all sides for approximately 10 minutes per side.
- In a soup pot, combine the pork shoulder, chicken frames, pork bones, spring onions, carrots, garlic, ginger, and bonito flakes.
- Remove the kombu from the water and pour half of the kombu dashi over the soup pot. Bring to a boil and cook for 1 hour, removing any scum that rises to the top.
- Add the remaining kombu dashi and continue to boil for 1½ hours, or until the liquid is roughly half its original volume.
- Remove the pork shoulder from the stock and set aside.
- Strain the stock through a fine sieve into a clean soup pot to discard any solids. Place on the stovetop over low heat.
- Pork Shoulder:
- Remove the pork shoulder from the stock and let it cool.
- Remove the string and thinly slice the pork shoulder. Set aside.
- Shoyu Ramen:
- Cook ramen according to package instructions. Drain the noodles and place them in individual bowls.
- Top with sliced pork, then ladle hot soup stock over the noodles and add the tare.
- Add toasted nori sheets, spring onions, and eggs.
- Serve with chili oil, sesame oil, and shichimi togarashi.
Notes
- For a richer broth, consider adding roasted chicken wings or feet to the stock.
- To adjust the saltiness, taste the broth before adding the tare and season as needed.
- Leftover broth can be stored in the refrigerator for up to 5 days and used as a base for other dishes.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Braising
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large bowl
- Calories: 700
- Sugar: 10
- Sodium: 1500
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 40
- Cholesterol: 200
Frequently Asked Questions
What makes shoyu ramen different from other ramen styles?
Shoyu ramen uses a soy sauce-based tare as its seasoning, giving the broth a savory, slightly tangy depth and a clear to medium-brown color. It’s lighter than miso ramen but more seasoned than shio.
Can I use store-bought broth as a shortcut for the base?
You can use a good chicken or pork stock as the base, but you’ll still need to build the shoyu tare separately from soy sauce and aromatics to get the right flavor. A plain broth alone won’t deliver the same depth.
What toppings are traditional for shoyu ramen?
Chashu pork, a soft-boiled marinated egg, nori, menma (bamboo shoots), and green onions are the most common. Narutomaki fish cake is also traditional in many regional Japanese versions.
How many servings does this make?
for 8 people
What are chicken frames?
They are chicken bones
I don’t eat Hoofed Animals so I made this Ramen, very good. Miso, Kombu Ramen with Ono Fishcake, Enoki, Sprouts & Egg