Japanese 120 min

Shoyu Ramen

Name: Shoyu Ramen
Total time: 120 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 cups chicken broth; 2 cups dashi stock (from kombu and bonito flakes); 4 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 4 portions fresh ramen noodles; 4 slices chashu pork (see tonkotsu recipe); 4 soft-boiled eggs, halved; 4 tablespoons bamboo shoots (menma); 2 green onions, sliced; 4 sheets nori; 1 tablespoon sesame oil; Kombu (1 sheet, 4x4 inches); 1 cup bonito flakes

comfort-fooddairy-freehigh-protein

Ingredientsfor 2

520

Cal

34g

Protein

50g

Carbs

16g

Fat

16 cups chicken broth
22 cups dashi stock (from kombu and bonito flakes)
34 tablespoons soy sauce
42 tablespoons mirin
51 tablespoon sake
64 portions fresh ramen noodles
74 slices chashu pork (see tonkotsu recipe)
84 soft-boiled eggs, halved
94 tablespoons bamboo shoots (menma)
102 green onions, sliced
114 sheets nori
121 tablespoon sesame oil
13Kombu (1 sheet, 4x4 inches)
141 cup bonito flakes

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Instructions

1
Make dashi: combine kombu and 3 cups cold water in a pot. Heat slowly over medium-low heat to 140°F — do not boil. Hold at that temperature for 30 minutes. Remove kombu, bring to just below a boil, add bonito flakes, and steep off heat for 5 minutes. Strain through a fine sieve.
2
Combine dashi with chicken broth in a pot. Bring to a gentle simmer. Add soy sauce, mirin, and sake. Taste the tare — it should be savory, lightly sweet, and have depth from the kombu without tasting fishy. Adjust seasoning.
3
Boil ramen noodles for 90 seconds in a separate pot of unsalted water until just cooked — they should have a slight chew. Drain and divide among warmed serving bowls.
4
Ladle hot shoyu broth over the noodles. Arrange chashu, halved soft-boiled egg, bamboo shoots, and nori in each bowl. Top with green onions and a small drizzle of sesame oil.