Japanese · medium
Shoyu Ramen
Soy sauce-based broth with curly noodles, chashu, menma, nori, and a soft-boiled egg.
Steps
- 01
Bring stock to a simmer. Season with soy/mirin or whisk in miso/curry off a hard boil as appropriate.
~10 min
- 02
Cook fresh ramen noodles separately until springy. Drain well.
~2 min
- 03
Divide noodles into bowls, ladle hot broth over, and add toppings. Finish with green onion and sesame oil.
~3 min
Tips
- Cook noodles separately so starch doesn’t cloud a clear broth.
- Taste broth before salting—soy and miso vary widely.