Classic Shoyu Ramen

Name: Classic Shoyu Ramen
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 4
Cuisine: japanese
Ingredients: 1 kg pork belly, skin-on or skinless, rolled and tied tightly with butcher's twine; 1 tbsp neutral cooking oil; 120 ml Japanese soy sauce (shoyu); 60 ml mirin; 60 ml sake; 2 tbsp sugar; 3 clove garlic, lightly crushed; 20 g fresh ginger, sliced into rounds; 1 pcs scallion, green tops roughly chopped; 200 ml water; 1.2 kg chicken carcasses or wings; 2.5 l water; 1 pcs yellow onion, halved; 4 clove garlic, halved; 20 g fresh ginger, sliced; 2 pcs scallions, cut in half; 10 g dried kombu seaweed; 15 g katsuobushi (dried bonito flakes); 4 pcs large eggs, chilled; 480 g fresh ramen noodles (or 320 g dry); 80 g seasoned bamboo shoots (menma); 2 pcs scallions, very finely sliced into rounds; 4 pcs nori seaweed sheets (small squares); 2 tbsp toasted sesame oil (or rendered pork fat from broth)

By Culiora

Classic Shoyu Ramen served on a plate, photographed in natural light

A quintessential Tokyo-style shoyu ramen featuring a clear, aromatic chicken and dashi broth seasoned with a deeply savoury soy sauce tare. Springy ramen noodles are crowned with tender rolled chashu pork, soft-boiled marinated eggs, menma, and crisp sheets of nori.

Servings: 4
Prep time: 45 min
Cook time: 150 min
Total time: 195 min

Ingredients

1 kg pork belly, skin-on or skinless, rolled and tied tightly with butcher's twine
1 tbsp neutral cooking oil
120 ml Japanese soy sauce (shoyu)
60 ml mirin
60 ml sake
2 tbsp sugar
3 clove garlic, lightly crushed
20 g fresh ginger, sliced into rounds
1 pcs scallion, green tops roughly chopped
200 ml water
1.2 kg chicken carcasses or wings
2.5 l water
1 pcs yellow onion, halved
4 clove garlic, halved
20 g fresh ginger, sliced
2 pcs scallions, cut in half
10 g dried kombu seaweed
15 g katsuobushi (dried bonito flakes)
4 pcs large eggs, chilled
480 g fresh ramen noodles (or 320 g dry)
80 g seasoned bamboo shoots (menma)
2 pcs scallions, very finely sliced into rounds
4 pcs nori seaweed sheets (small squares)
2 tbsp toasted sesame oil (or rendered pork fat from broth)

Instructions

Prepare the eggs: bring a small pot of water to a rolling boil. Gently lower the cold eggs into the water and boil for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 10 minutes, then peel carefully and set aside.
Make the chashu and tare base: heat the neutral oil in a heavy-bottomed Dutch oven or pot over medium-high heat. Sear the tied pork belly on all sides until golden-brown, about 6–8 minutes total. Pour off any excess rendered grease.
Add the soy sauce, mirin, sake, sugar, 3 crushed garlic cloves, 20 g ginger rounds, green scallion tops, and 200 ml water to the pot with the pork. Bring to a gentle simmer, cover with a parchment paper drop-lid (otoshibuta) and the pot lid slightly ajar, and cook on low heat for 1 hour and 15 minutes, turning the pork halfway through, until tender.
Remove the pork to a plate and let cool completely (chill in the fridge for at least 30 minutes before slicing thinly). Strain the braising liquid into a heatproof bowl—this fragrant sauce is your tare. Place the peeled boiled eggs into a small container, pour over 4 tablespoons of the warm tare, and let marinate while you finish the soup.
Make the broth: place chicken carcasses in a clean stockpot, cover with cold tap water, and bring to a rapid boil for 5 minutes. Drain completely and rinse away any scum and blood under cold running water. Clean the pot.
Return the blanched chicken to the pot with 2.5 litres of fresh water, halved onion, 4 garlic cloves, 20 g ginger, and 2 scallions. Bring to a gentle simmer over medium heat. Skim any foam that surfaces, reduce heat to low, and cook uncovered at a bare simmer (around 85–90°C) for 1 hour and 30 minutes.
Add the kombu to the simmering broth for 15 minutes, then remove it. Turn off the heat, stir in the katsuobushi flakes, and let steep for 5 minutes. Strain the broth through a fine-mesh sieve lined with cheesecloth or kitchen paper into a clean pot. You should have roughly 1.4–1.6 litres of clear, pale golden soup. Season lightly with salt if needed and keep steaming hot.
Bring a large pot of unsalted water to a rapid rolling boil for the noodles. Slice the chilled chashu into 8–12 neat rounds, about 5 mm thick. Slice the marinated eggs in half lengthwise. Warm four deep ramen bowls with hot tap water, then wipe dry.
Assemble the bowls: into each warm bowl, add 3 tablespoons (45 ml) of warm tare and 1/2 tablespoon of sesame oil (or skimmed pork fat). Pour in 350–400 ml of boiling-hot broth and stir gently to combine.
Boil the fresh ramen noodles in the rapidly boiling water for 60 to 90 seconds (or per packet instructions) until al dente. Drain vigorously in a noodle basket or colander to shake off all excess water.
Fold the noodles neatly into the broth using chopsticks. Top each bowl with 2–3 slices of chashu, two marinated egg halves, menma, a mound of finely sliced scallions, and a sheet of nori tucked into the rim. Serve immediately while piping hot.