Shoyu Ramen

Name: Shoyu Ramen
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 portions ramen noodles; 6 cups clear chicken or vegetable broth; 1/2 cup soy sauce tare; 4 sheets nori; 1/2 cup menma (braised bamboo shoots); 2 scallions (sliced)

A soy sauce-based clear broth noodle soup.

60 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Prepare a clear, light broth by simmering chicken carcasses or vegetables, skimming the surface constantly to keep it transparent.

2
Make the shoyu tare by gently heating high-quality soy sauce, mirin, sake, and a piece of kombu in a small saucepan.
3
Warm your serving bowls with hot water, then discard the water and add 2-3 tablespoons of the shoyu tare to each bowl.
4
Bring the clear broth to a near-boil and ladle it into the bowls, mixing it with the tare to create a fragrant, mahogany-colored soup.
5
Cook the fresh ramen noodles in a separate pot of rapidly boiling water for about 90 seconds until they retain a firm chew.
6
Drain the noodles well, slide them into the soup, fold them neatly with chopsticks, and garnish delicately with menma, sliced scallions, and nori.

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