Description
A basic recipe for homemade shoyu (soy sauce based) ramen broth and noodles.
Ingredients
Scale
- 4 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 servings fresh or dried ramen noodles
- 2 soft-boiled eggs, halved
- 4 ounces sliced cooked pork (chashu or leftover roast pork)
- 2 sheets nori (seaweed), cut into strips
- 1/2 cup sliced scallions
Instructions
- Combine chicken broth, soy sauce, mirin, and ginger in a saucepan. Bring the mixture to a simmer over medium heat. Keep warm.
- Cook the ramen noodles according to package directions. Drain well.
- Divide the cooked noodles between two large bowls.
- Ladle the hot broth over the noodles in each bowl.
- Arrange the sliced pork, soft-boiled egg halves, nori strips, and sliced scallions on top of the broth and noodles.
- Serve immediately.
Notes
- For a richer broth, simmer the broth mixture for 15 minutes before adding noodles.
- You can substitute vegetable broth for chicken broth to make this vegetarian.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 1500
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 250
Keywords: ramen noodle, shoyu ramen, japanese soup, quick ramen, soy sauce broth