Shoyu Ramen

Name: Shoyu Ramen
Cook time: 205 min
Total time: 205 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 kg Chicken, backs/wings (or carcasses); 500g Pork Neck Bones, blanched; 3 l Water; 1 piece of Kombu, 10 x 10 cm; 20g Shiitake Mushrooms, dried; 20g Katsuobushi, bonito flakes; 1 Onion, halved; 1 Leeks, green tops, rinsed; 5 centimeter (cm)s of Ginger, sliced; 6 cloves of Garlic, smashed; 250ml Koikuchi Soy Sauce; 150ml Sake; 100ml Mirin; 1 tsp Sugar; 1 piece of Kombu, small (5 g); 10g Katsuobushi; 250g Chicken Skin; 2 Scallions, green parts, cut into 5 cm pieces; 2 cloves of Garlic, lightly crushed; 3 centimeter (cm)s of Ginger, sliced; 4 servings of Fresh Ramen Noodles, about 130 g each; thin, wavy Tokyo-style; 12 slices of Pork Chashu, about 300 g total; 4 Ajitamas, marinated soft-boiled, halved; 200g Menma, seasoned bamboo shoots; 4 sheets of Nori, halved; 4 Scallions, finely sliced; 8 slices of Narutomaki, fish cake

This Shoyu Ramen is a soulful bowl of deep, savory broth layered with soy-scented tare, springy fresh noodles, and classic toppings — tender chashu, ajitama, menma and crisp nori. The long-simmered stock enriched with kombu, shiitake and katsuobushi gives a clean, umami-forward base that perfectly complements the sweet-salty koikuchi soy sauce seasoning. Ideal for a leisurely weekend cook, it rewards patience with a richly aromatic, comforting bowl.

This Shoyu Ramen is a soulful bowl of deep, savory broth layered with soy-scented tare, springy fresh noodles, and classic topping... Show more

Traditional Japanese Recipe

Health Grade

D+ · Occasional

Rating

4.7

Time

3 hrs

Price

4,38 €

Calories

1074 kcal

high protein

low carb

low sugar

comfort food

Method

Prep the aromatics

Rinse the Chicken backs or wings and the Pork Neck Bones under cold water and set them aside. Halve the Onion, trim the Leeks and keep the green tops, slice the Ginger, lightly smash the Garlic, wipe the Kombu with a damp cloth, and give the dried Shiitake Mushrooms a quick rinse.

Simmer the broth

If the bones aren't already blanched, cover them with enough Water to submerge, bring it to a hard boil for 5 minutes, then drain and rinse the bones and pot. Return the bones to the pot, cover them with fresh water, add the onion, leeks, ginger, garlic, and shiitake, and bring everything up to a boil. Drop the heat to the gentlest simmer, skim off any foam, and cook for 2 hours. Slip in the kombu for the last 30 minutes, then turn off the heat, add the Katsuobushi, and let it steep for 10 minutes before you strain.

Strain the broth

Pour the broth through a strainer into a clean pot, pressing lightly on the solids to get every last bit of flavor. Discard the bones and aromatics, then keep the broth hot over low heat while you finish the rest.

Make the tare

In a small saucepan, combine the Koikuchi Soy Sauce, Sake, Mirin, and Sugar with the kombu and katsuobushi. Warm it over low heat just until the sugar dissolves, then take it off the heat and let it sit for 10 minutes so the flavor deepens. Strain out the solids and keep the tare ready by the stove.

Render the oil

Put the Chicken Skin in a small saucepan with the Scallion green parts cut into 5 cm pieces, the garlic, and the ginger. Cook over medium-low heat, stirring often, until the skin is crisp and golden and the fat is clear and fragrant, about 25 to 30 minutes. Strain the oil if you want it clean, or leave a few browned bits for extra flavor.

Cook the noodles

Bring a pot of water to a lively boil, add the Fresh Ramen Noodles, and loosen them right away so they don't clump. Cook until just springy, about 1 to 2 minutes, then drain well.

Assemble the bowls

Warm four bowls if you can, then divide the tare among them, about 3 tablespoons per bowl. Ladle in the hot broth, add the noodles, and top each bowl with 3 slices of Pork Chashu, 1 halved Ajitama, a small mound of Menma, half a sheet of Nori, finely sliced scallion, and 2 slices of Narutomaki. Finish with a spoonful of chicken oil and serve immediately.