Shoyu Ramen

Soy-based ramen with rich pork broth, chashu pork, soft-boiled egg, and nori.

Ingredients

• Broth: 2 lbs pork bones, 1 lb chicken backs, 6 cups water, 1 onion, 4 garlic cloves, 2" ginger
• Tare (seasoning): 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake
• Chashu: 1 lb pork belly, rolled and tied, braised in soy-mirin-sake-sugar
• Toppings: soft-boiled eggs (marinated in soy-mirin), nori, scallions, corn, bamboo shoots
• Ramen noodles

Method

1. Broth: Simmer pork bones, chicken backs, onion, garlic, ginger 2-3 hours. Strain.

2. Chashu: Sear pork belly roll. Braise in soy sauce, mirin, sake, sugar, water at 325°F for 2 hours. Slice.

3. Marinated eggs: Soft-boil eggs 6.5 min. Peel. Marinate in chashu braising liquid 4+ hours.

4. Assemble: Place tare in each bowl. Ladle hot broth over. Add noodles, chashu slices, halved egg, nori, scallions.

What You're Practicing

• Ramen is three components: broth (body), tare (seasoning), and toppings. Each is prepared separately.
• The 6.5-minute egg is the sweet spot — set whites, jammy yolk.