Japanese Shoyu Ramen Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Soy sauce: Adds a salty and umami taste to the broth.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sugar: Adds a touch of sweetness to the broth.

Chashu pork: Braised pork belly that adds a rich, meaty flavor to the ramen.

Nori: Dried seaweed sheets that add a unique, briny flavor.

Boiled eggs: Typically soft-boiled, they add a creamy texture to the dish.

Bean sprouts: Add a fresh, crunchy texture to the ramen.

Green onions: Provide a sharp, fresh flavor that complements the rich broth.

Ramen noodles: The main component of the dish, providing a chewy texture that soaks up the flavorful broth.

When preparing chashu pork, ensure it is sliced thinly to allow for even distribution of flavor and easier consumption. To enhance the broth, consider adding a piece of kombu (dried kelp) during the simmering process and removing it before serving. This will add a subtle umami depth to your shoyu ramen.

• chicken broth - Substitute with vegetable broth: If you prefer a vegetarian option, vegetable broth provides a similar depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste profile to soy sauce.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• chashu pork - Substitute with grilled chicken: Grilled chicken can be a leaner alternative while still providing a protein element.

• nori - Substitute with spinach: Spinach can add a similar green color and nutritional value.

• boiled eggs - Substitute with tofu cubes: Tofu cubes can provide a similar protein boost for a vegan option.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage can add a similar crunch and texture.

• green onions - Substitute with chives: Chives can offer a similar mild onion flavor.

• ramen noodles - Substitute with soba noodles: Soba noodles can be a healthier, buckwheat-based alternative.

• Allow the broth to cool completely before storing. This prevents condensation and helps maintain the flavor.
• Store the broth in an airtight container. It can be kept in the refrigerator for up to 3 days.
• For longer storage, freeze the broth in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
• When freezing, leave some space at the top of the container to allow for expansion.
• Ramen noodles should be stored separately from the broth. Cooked noodles can be kept in an airtight container in the refrigerator for up to 2 days.
• To freeze ramen noodles, toss them with a little oil to prevent sticking, then place them in a freezer-safe bag. They can be frozen for up to 1 month.
• Chashu pork can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze it in portions for up to 2 months.
• Boiled eggs should be consumed within 2 days if stored in the refrigerator. They do not freeze well.
• Nori should be kept in a cool, dry place in an airtight container. It can last for several months if stored properly.
• Bean sprouts are best used fresh but can be stored in the refrigerator for up to 2 days. Keep them in a container with a damp paper towel to maintain freshness.
• Green onions can be stored in the refrigerator for up to a week. Wrap them in a damp paper towel and place them in a plastic bag to keep them fresh.

When ready to serve, reheat the broth on the stove until it reaches a simmer. Warm the chashu pork and ramen noodles separately before assembling the ramen. Add fresh toppings to ensure the best texture and flavor.

• Gently reheat the broth in a saucepan over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors of the soy sauce and mirin.
• In a separate pot, bring water to a boil and briefly dip the ramen noodles for about 30 seconds to 1 minute, just enough to warm them without overcooking.
• Warm the chashu pork slices by placing them in the simmering broth for a minute or two, or by giving them a quick sear in a hot pan.
• To reheat the boiled eggs, submerge them in hot water for a few minutes. This will warm them through without cooking the yolk further.
• For the bean sprouts, you can quickly blanch them in boiling water for about 30 seconds, then drain.
• Assemble your bowl by placing the warmed ramen noodles at the bottom, pouring the hot broth over them, and topping with the reheated chashu pork, boiled eggs, bean sprouts, and freshly sliced green onions.
• If you prefer your nori warm, you can briefly toast it over an open flame or in a dry pan for a few seconds before adding it to your bowl.

• Large pot: Used to combine chicken broth, soy sauce, mirin, and sugar, and to bring the mixture to a boil and simmer.

• Stove: Provides the heat source for boiling and simmering the broth mixture.

• Measuring cups: Used to measure out the chicken broth and soy sauce accurately.

• Measuring spoons: Used to measure the mirin and sugar precisely.

• Ladle: Useful for pouring the broth over the noodles in the bowls.

• Strainer: Used to drain the cooked ramen noodles.

• Tongs: Helpful for handling the ramen noodles when dividing them into bowls.

• Serving bowls: Used to serve the ramen, holding the noodles, broth, and toppings.

• Knife: Used to slice the chashu pork and green onions.

• Cutting board: Provides a surface for slicing the chashu pork and green onions.

• Timer: Helps to keep track of the simmering time for the broth and the cooking time for the ramen noodles.

Prepare broth in advance: Make the chicken broth ahead of time and store it in the fridge. This will save you time on the day you plan to make the ramen.

Use pre-cooked chashu: Purchase pre-cooked chashu pork from a store to avoid the lengthy cooking process.

Boil eggs beforehand: Boil and peel the eggs in advance, then store them in the fridge until needed.

Pre-wash vegetables: Clean and slice the green onions and bean sprouts ahead of time to streamline assembly.

Instant noodles: Use instant ramen noodles to cut down on cooking time.