Shoyu Ramen (Soy Sauce Ramen)

🧂 Ingredients

• 1 kg Whole chicken or chicken backs/wings(For the broth. Using a whole chicken or a mix of backs and wings will yield the best flavor.)
• 2.5 L Water(For the broth.)
• 1 piece Aromatics for broth (optional)(e.g., 1 inch ginger, sliced; 1 leek (white part); 2 cloves garlic, smashed)
• 120 ml Soy sauce (koikuchi)(This forms the base of the Shoyu Tare. Use a good quality Japanese soy sauce.)
• 60 ml Mirin(For the Shoyu Tare. Adds sweetness and depth.)
• 30 ml Sake(For the Shoyu Tare. Adds umami.)
• 10 g Kombu (dried kelp)(For the Shoyu Tare. Adds umami. Wipe gently with a damp cloth, do not wash.)
• 2 pieces Dried shiitake mushrooms(For the Shoyu Tare. Adds depth of flavor.)
• 200 g Ramen noodles(Fresh or dried ramen noodles, preferably medium thickness.)
• 4 slices Chashu pork(Braised pork belly, thinly sliced.)
• 50 g Menma(Fermented bamboo shoots, seasoned.)
• 2 sheets Nori (seaweed)(Toasted nori sheets, cut into quarters.)
• 2 stalks Scallions (green onions)(Thinly sliced, green parts only, for garnish.)
• 2 halves Ajitsuke Tamago (marinated soft-boiled eggs)(Optional, but highly recommended.)

👨‍🍳 Instructions

1. 1

   Prepare the Chicken Broth: Rinse the chicken pieces under cold water. Place them in a large stockpot and cover with 2.5 liters of cold water. Add optional aromatics if using. Bring to a rolling boil over high heat. Once boiling, reduce heat to low, cover partially, and simmer gently for at least 4 hours. Skim off any scum or impurities that rise to the surface during the first hour to ensure a clear broth. The longer it simmers, the richer the flavor. Aim for a gentle simmer, not a vigorous boil, to keep the broth clear.

   ⏱️ 4 hours
2. 2

   Make the Shoyu Tare: While the broth simmers, combine soy sauce, mirin, and sake in a small saucepan. Add the kombu and dried shiitake mushrooms. Gently heat over low heat until it just begins to simmer (do not boil). Remove from heat and let it steep for at least 30 minutes to infuse the flavors. Strain the liquid through a fine-mesh sieve, discarding the solids. This is your Shoyu Tare.

   ⏱️ 40 minutes (30 min steeping)
3. 3

   Strain the Broth: Once the broth has finished simmering, carefully strain it through a fine-mesh sieve lined with cheesecloth (if available) into a clean pot. Discard the solids. Taste and season lightly with salt if needed, but remember the tare will add significant saltiness.

   ⏱️ 10 minutes
4. 4

   Prepare the Toppings: While the broth is straining, prepare your toppings. Slice the chashu pork, cut the nori sheets, slice the scallions, and have the menma ready. If making ajitsuke tamago, ensure they are peeled and halved.

   ⏱️ 10 minutes
5. 5

   Cook the Noodles: Bring a separate pot of unsalted water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente (firm to the bite). Typically, this takes 2-4 minutes for fresh noodles. Drain the noodles thoroughly.

   ⏱️ 3-5 minutes
6. 6

   Assemble the Ramen: Warm your ramen bowls by rinsing them with hot water. Add 2 tablespoons of Shoyu Tare to the bottom of each bowl. Divide the drained noodles between the two bowls. Carefully ladle about 400-500ml of the hot chicken broth over the noodles in each bowl. Arrange the chashu slices, menma, nori sheets, and ajitsuke tamago (if using) attractively on top. Garnish with sliced scallions. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a truly clear broth, ensure you skim off all impurities diligently during the initial boiling phase and maintain a very gentle simmer.
• ✓The Shoyu Tare is crucial for the ramen's flavor. Adjust the soy sauce and mirin ratio to your preference, but start with the recipe proportions.
• ✓Using fresh ramen noodles will provide the best texture. If using dried, cook them slightly less to avoid them becoming mushy.
• ✓Don't overcrowd the broth pot; allow space for gentle simmering.
• ✓The quality of your soy sauce significantly impacts the final taste of the tare and ramen.

🔄 Variations

• Add a teaspoon of chicken fat or rendered pork fat (aroma oil) to the bottom of each bowl before adding the tare for extra richness.
• For a richer broth, consider making a 'double soup' by combining this clear chicken broth with a lighter dashi or another concentrated chicken stock.
• Experiment with different types of soy sauce for the tare, such as a blend of koikuchi and usukuchi.

🥗 Nutrition

Per serving