A steaming bowl of shoyu ramen is a satisfying meal for any occasion.
The broth is rich and flavorful, made with soy sauce, chicken stock,
and various spices. The noodles are thin and springy, cooked to a
perfect al dente. The toppings include tender slices of chashu pork,
soft-boiled eggs, scallions, bamboo shoots, and nori seaweed. The dish
is garnished with sesame seeds and red pepper flakes for extra crunch
and heat. Every slurp of shoyu ramen is a mouthful of umami and comfort.
Ingredients
For the nitamago (soft-boiled eggs):
- 2 large eggs
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp mirin
For the noodles and toppings:
- 8 oz fresh ramen noodles
- 2 green onions, green part only
- 2 sheets nori
Instructions
For the nitamago (soft-boiled eggs):
- Bring a pot of water to a boil and gently lower the eggs into it. Cook for 6 minutes, then transfer to an ice bath to stop the cooking process. Peel the eggs carefully and set aside.
- In a small saucepan, combine the soy sauce, water, and mirin and bring to a boil. Turn off the heat and transfer the mixture to a ziplock bag or a container. Add the eggs and marinate in the fridge for at least 4 hours or up to overnight. Cut the eggs in half before serving.
For the noodles and toppings:
- Cook the noodles according to the package directions, then drain and rinse under cold water. Divide the noodles into two large bowls and drizzle with la-yu (chili oil).
- Reheat the broth and the chashu over medium-high heat until hot. Ladle the broth over the noodles and top with the chashu slices, green onions, and nori (if using).
- Place the nitamago halves on top of the ramen and enjoy! 🍜
