Japan · Main · Easy
Weeknight Shoyu Ramen
A fast home style bowl. Springy noodles in savory soy broth with chashu pork, soft egg, and scallions.
Watch it made, start to finish. Tap a speed to slow it down or fly through it.
Video by Nesnad, CC BY 4.0, via Wikimedia Commons.
The whole recipe in 60 seconds
Weeknight Shoyu Ramen, in 5 ideas
- Season the broth until you would drink it plain. If it is bland as soup, it will be bland as ramen.
- Noodles cook separately, never in the broth. The starch clouds everything.
- Warm the bowls. Hot water in, swirl, dump out. Keeps everything hot to the last slurp.
- Six and a half minutes is the jammy egg. Boiling water, straight into ice water.
- Toppings are flexible, the broth is not. Get the broth right and anything on top works.
What you need
Ingredients
- 2 servings ramen noodles
- 600ml chicken stock
- 300ml light pork stock (or more chicken stock)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp garlic oil or neutral oil
- Chashu pork slices, to top
- Sliced green onions, to top
- Menma (seasoned bamboo shoots), to top
- Soft boiled eggs, to top
- Nori (optional)
How to make it
Directions
- Combine the chicken stock, pork stock, soy sauce, oyster sauce, sugar, and garlic oil in a pot. Simmer gently for 15 minutes. Taste and adjust: savory, a little sweet, deeply slurpable.
- Soft boil the eggs: lower into boiling water for exactly 6 and a half minutes, then straight into ice water. Peel carefully.
- Cook the noodles in a separate pot of unsalted boiling water until just springy. Drain well. Do not rinse.
- Warm two big bowls with hot water, then dump it out. Divide the noodles between the bowls and ladle over the hot broth.
- Top with chashu slices, halved eggs, green onions, menma, and nori. Eat immediately, loudly.
Slurping is correct. It cools the noodles and aerates the broth, which genuinely makes it taste better. This is the one soup where manners mean noise.