Picture this: a steaming bowl of Classic Shoyu Ramen, bringing the aromas of an authentic Japanese kitchen right into your home. This recipe is more than just a meal; it’s a culinary journey that connects us with the simple, profound joy of sharing flavors with loved ones. Perfect for a cozy family dinner or a special weekend treat, this recipe speaks to the heart of every home cook who loves to bring creativity and joy to the table. The delicate balance of the golden soy-based broth, tender slices of halal chashu beef, and the earthy notes of bamboo shoots and nori create a symphony of flavors and textures. Let’s make memories around the table with this delectable bowl of comfort.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Skill Level: Intermediate
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake (optional)
- 1 tablespoon sugar
- 1-inch piece of ginger, sliced
- 2 cloves garlic, crushed
- 4 servings of ramen noodles
- 4 halal chashu beef slices
- 4 soft-boiled eggs, halved
- 1 cup bamboo shoots
- Green onions, thinly sliced
- Nori (seaweed), cut into strips
Instructions
- In a large pot, combine the chicken broth, water, soy sauce, mirin, sake (if using), sugar, ginger, and garlic. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 25 minutes.
- While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set aside.
- Once the broth has finished simmering, strain out the ginger and garlic slices for a smooth broth.
- Divide the cooked ramen noodles into four bowls.
- Ladle the hot broth over the noodles in each bowl.
- Top each bowl with a slice of chashu beef, two halves of a soft-boiled egg, bamboo shoots, green onions, and nori strips.
- Serve immediately with chopsticks and a spoon for the broth.
Helpful Tips
For a richer flavor, consider simmering the broth with a piece of kombu (dried kelp) for an umami boost. Beginner tip: soft-boil the eggs by boiling for exactly 6 minutes and then plunging them into an ice bath to stop the cooking process. If you don’t have chashu beef, substitute with seasoned chicken breast or beef slices.
Storage Instructions
Store any leftover broth in an airtight container in the refrigerator for up to three days. Reheat gently before serving. It’s best to store noodles and broth separately to maintain the noodle texture.
Pairings
Complement your Classic Shoyu Ramen with a side of gyoza (Japanese dumplings) and a refreshing glass of green tea or a non-alcoholic ginger beer. Here at Zynahz, we’re all about bringing the joy and creativity of cooking into your home. We hope this Classic Shoyu Ramen Recipe inspires you to create delicious memories with your loved ones. Try this recipe, share your results with us, and spread the joy by sharing it with friends and family. Don’t forget to explore more recipes, follow us on social media, and sign up for our newsletter for more delightful culinary adventures.
