Cooking Lucid
Shoyu Ramen
Clear soy sauce-based chicken broth ramen with chashu, menma, and a perfectly jammy egg. Tokyo's classic — elegant and deeply savory.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 4
Ingredients
Step 1 — Broth and tare
- 8 cups chicken broth
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 garlic cloves
- 1-inch ginger
Step 2 — Bowls
- 4 servings ramen noodles
- 4 slices chashu pork
- 4 soft-boiled eggs
- Menma (bamboo shoots)
- Nori
- Green onions
- Narutomaki (fish cake, optional)
Instructions
- 1
Build shoyu broth
Simmer chicken broth with garlic and ginger 45 minutes. Strain. Mix soy sauce, mirin, sake, and sugar into a tare. Combine tare with broth to taste.
- 2
Assemble
Cook ramen noodles. Divide among bowls, ladle hot shoyu broth over. Arrange chashu, egg, menma, nori, and green onions artfully on top.
Nutrition per serving: 520 cal · 30g protein · 54g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
