Ramen (Shoyu)

Name: Ramen (Shoyu)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 servings Fresh ramen noodles; 4 cups Chicken stock; 1 piece Kombu; 1 handful Bonito flakes; 0.5 stalk Green onion; 2 cloves Garlic; 2 slices Ginger; 3 tbsp Soy sauce; 1 tbsp Mirin; 1 tsp Oyster sauce; 0.5 tsp Sugar; 4 slices Chashu pork; 2 Soft-boiled eggs; Scallion, nori, bamboo shoots

Japanese shoyu ramen — a clear kombu-bonito broth seasoned with a soy 'tare', chewy noodles, and toppings of chashu and a soft-boiled egg. The classic structure: build the tare and broth separately, then combine in the bowl.

Ingredients

2servings

Fresh ramen noodles · or dried2 servings
Broth (shoyu)
Chicken stock4 cups
Kombu · 5cm1 piece
Bonito flakes · katsuobushi, optional1 handful
Green onion · for broth0.5 stalk
Garlic2 cloves
Ginger2 slices
Tare (seasoning)
Soy sauce3 tbsp
Mirin1 tbsp
Oyster sauce1 tsp
Sugar0.5 tsp
Toppings
Chashu pork · or boiled pork belly4 slices
Soft-boiled eggs · ajitama2
Scallion, nori, bamboo shoots · to taste

Steps

Simmer the chicken stock with kombu, green onion, garlic, and ginger over low heat; pull the kombu just before it boils. Add bonito, turn off the heat, steep 5 minutes, and strain.
⏲ 15 min
Mix the tare (soy, mirin, oyster sauce, sugar) and put 1-2 tbsp in the bottom of each bowl — the key to the seasoning.
⏲ 1 min
Soft-boil the eggs ahead (6.5 minutes in boiling water), cool in cold water, and halve.
⏲ 7 min
Cook the ramen noodles in boiling water per the package, slightly firm.
⏲ 2 min
Pour the hot broth into the tare bowls and stir, then add the drained noodles.
⏲ 1 min
Top with chashu, soft egg, scallion, nori, and bamboo shoots, and serve immediately — hottest is best.

Tips & Variations

Variations

Miso ramen: Add miso to the tare for a rich, nutty Sapporo-style bowl.
Tonkotsu: A creamy, deep broth from long-simmered pork bones.
Shio ramen: A salt base instead of soy, clear and clean.
Quick version: Store-bought chicken stock plus tare in about 30 minutes.
Vegan: Kombu-shiitake dashi with a soy tare.

Tips

Making the tare and broth separately and combining them in the bowl is the core structure of ramen.
Don't boil the kombu — pull it just before boiling to avoid bitterness.
For ajitama, 6.5 minutes is the sweet spot; marinate overnight in soy for more flavor.
Cook the noodles separately from the broth so the starch doesn't cloud it.
Serve the broth piping hot — it dulls and the fat congeals as it cools.

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