Traditional Shoyu Ramen
Traditional Shoyu Ramen features a savory soy-sauce based clear broth and ramen noodles with classic toppings such as chashu, seasoned bamboo shoots, and a half-boiled seasoned egg.
Ingredients
- ½ cup Shoyu Tare
- 5 cups Basic Clear Chicken Soup
- 1 ⅓ lbs fresh ramen noodles
- 4 - 8 slices Chicken Chashu
- 4 sheets nori seaweed
- 4 slices naruto (Japanese fish cake)
- 4 Half-Boiled Ajitama
- 12 - 16 pieces Menma
- scallions
Instructions
- With all your ingredients ready to go, bring a large pot of water to boil over medium-high heat.
- Pre-warm your ramen bowls by filling them halfway with hot water. The bowls don't need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with paper towels or a clean towel.
- Combine the Shoyu Tare and Basic Clear Chicken Soup in a medium saucepan. Mix well and bring to a gentle simmer over low heat.
- Cook the ramen noodles in the large pot of boiling water. Fresh ramen cut to a standard thickness (about 1mm) will cook in just 1–2 minutes.
- Just before the noodles finish cooking, ladle the hot shoyu broth into the ramen bowls.
- Drain the noodles using a spider skimmer, shaking off as much excess water as possible. Carefully place the noodles into each bowl, keeping them neat and tidy.
- Arrange the toppings neatly on each bowl: 1–2 slices of Chicken Chashu, 1 slice of naruto (placed right in the center of the bowl), 1 Ajitama (cut in half), 3–4 pieces of Menma, and a sprinkle of scallions.
- Take one sheet of nori and perch it on the inside edge of each bowl, with just the tip touching the broth.
- Serve immediately and enjoy every slurp!
Notes
Note: The prep and cook time is for the assembly only. Please allow 2–3 days to prepare all the components. See the step-by-step timeline options in the post above!
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