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Shoyu Ramen

Clear soy-based broth, noodles, and soft egg.

Prep
15 min
Cook
35 min
Total
50 min
Active
30 min
Serves
4
Difficulty
Medium
Cuisine
japanese
Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Broth

Toppings

Noodles

Steps

  1. Steep the kombu and shiitake in the stock over low heat for 20 minutes without boiling, then strain.

  2. Season the broth with the soy sauce, mirin, and sesame oil and keep it hot.

  3. Boil the eggs 7 minutes, chill in ice water, and peel; halve just before serving.

  4. Cook the noodles to package time, drain hard, and divide among bowls.

  5. Pour over the broth and top with meat, egg, scallions, and nori.

Boiling kombu turns the broth slimy — keep it at a bare steam.

Food safety Eggs at 7 minutes have soft yolks; cook 10 minutes for fully set yolks.