Shoyu Ramen (Quick Version)
75% authentic · Japanese
A simplified yet flavorful Shoyu (soy sauce based) ramen that can be made more quickly. Uses a lighter chicken or dashi base enhanced with soy sauce for a savory and aromatic broth.
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Ingredients
- Chicken broth1.5 liters
- Dashi granules2 tbsp
- Soy sauce150 ml
- Mirin50 ml
- Sake50 ml
- Ginger (sliced)3 slices
- Garlic (cloves, smashed)2
- Saltto taste
- Ramen noodles4 servings
- Cooked chicken breast or pork slices4 slices
- Soft-boiled eggs4
- Scallions (thinly sliced)1/2 cup
- Nori seaweed sheets4 sheets
Steps
- 1
Make the Shoyu Tare (flavor base): In a small saucepan, combine soy sauce, mirin, and sake. Heat gently until alcohol evaporates, about 5 minutes. Set aside.
- 2
Prepare the broth: In a large pot, combine chicken broth, dashi granules, ginger slices, and smashed garlic cloves. Bring to a simmer.
- 3
Infuse the broth: Simmer the broth for about 20 minutes to allow flavors to meld. Strain the broth, discarding solids.
- 4
Combine broth and tare: Stir the prepared Shoyu Tare into the strained broth. Taste and adjust seasoning with salt if needed. Keep hot.
- 5
Cook noodles: Cook ramen noodles according to package directions until al dente. Drain well.
- 6
Assemble the ramen: Divide the cooked noodles among four bowls. Ladle the hot Shoyu broth over the noodles. Top with slices of chicken or pork, a soft-boiled egg, and sliced scallions. Add a piece of nori.
