Shoyu Ramen (Quick Version)
75% authentic · Japanese
A faster, lighter ramen featuring a clear soy sauce-based broth, perfect for a weeknight meal. It uses readily available ingredients for a satisfying bowl.
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Ingredients
- Chicken broth1.5 liters
- Soy sauce150 ml
- Mirin50 ml
- Garlic2 cloves, minced
- Ginger1 tsp, grated
- Ramen noodles4 servings
- Cooked chicken or pork slices200 g
- Eggs4
- Spinach100 g
- Green onions1/2 bunch, sliced
- Saltto taste
- Black pepperto taste
- Watersufficient
Steps
- 1
Prepare the broth base: In a pot, combine chicken broth, soy sauce, mirin, minced garlic, and grated ginger. Bring to a simmer and cook for 15 minutes to allow flavors to meld. Strain if desired for a clearer broth.
- 2
Prepare toppings: Soft-boil eggs for 6-7 minutes, then peel. Blanch spinach in boiling water for 30 seconds, then shock in ice water and drain. Slice cooked chicken or pork.
- 3
Cook the noodles: Bring a separate pot of unsalted water to a boil. Cook ramen noodles according to package directions. Drain well.
- 4
Assemble the ramen: Divide the hot shoyu broth among 4 bowls. Add a portion of cooked noodles to each bowl. Top with slices of chicken/pork, a halved soft-boiled egg, blanched spinach, and sliced green onions.
