Shoyu ramen
Japanese ramen for 4, with chicken and pork broth, soy sauce tare, noodles, chashu, marinated eggs, and scallion oil. Hands-on preparation time and yield are estimates.
Shoyu ramen is seasoned with soy sauce. This version combines chicken and pork broth with tare flavored with kombu, mirin, and sake. To organize the work, marinate the eggs and pork in the tare while preparing the other components.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 20
Ingredients without verified allergen data: Ramen noodles, Pork belly, Eggs, Nori seaweed, Water, Chicken bones, Pork bones, Dried shiitake mushrooms, Ginger for the broth, Scallions for the broth, Carrot, Head of garlic, Sake, Mirin, Kombu seaweed, Garlic for the tare, Ginger for the tare, Scallion for the tare, Scallion for the oil, Vegetable oil.
Method
- 01
Make the tare
Put the soy sauce and kombu in a pot and let them stand for at least 30 minutes. Add the sake, mirin, garlic for the tare, ginger for the tare, and scallion for the tare. Heat gently until it just begins to boil, then turn off the heat.
Ready to continue when: The kombu has rested for at least 30 minutes and the tare has just come to a boil.
30 min - 02
Make the broth
Cover the chicken and pork bones with water in a pot. Bring to a boil; once foam appears, cook for about 5 minutes more. Remove the bones and rinse them thoroughly. Return them to the pot with the broth water, shiitake mushrooms, ginger for the broth, scallions for the broth, carrot, and head of garlic. Bring to a boil, lower the heat, and simmer for 2 hours.
Ready to continue when: The broth has simmered for 2 hours, with the bones and aromatics cooked in the pot.
125 min - 03
Cook the chashu
Add the rolled and tied pork belly to the broth. Simmer for 1 hour. Remove it and let it cool; keep the broth for serving.
Ready to continue when: The pork belly has cooked in the broth for 1 hour and has been removed to cool.
60 min - 04
Cook and marinate the eggs
Boil the eggs for 6 minutes, then transfer them to cold water to stop the cooking. Once cool, peel carefully and marinate in some of the tare in the refrigerator for at least 2 hours.
Ready to continue when: The eggs are peeled and have marinated in the tare in the refrigerator for at least 2 hours.
6 min - 05
Make the scallion oil
Fry the scallion for the oil in the vegetable oil until browned and the oil is fragrant. Remove from the heat.
Ready to continue when: The scallion is fried and the oil is fragrant.
- 06
Cook the noodles
Cook the noodles in boiling water according to the package directions. Drain well.
Ready to continue when: The noodles are cooked according to the package directions and well drained.
1 min - 07
Assemble and serve
Put 4 tablespoons of tare and 1 tablespoon of scallion oil in each bowl. Add hot broth until just over halfway and mix. Add the noodles, then top with sliced pork belly, half an egg, and a quarter sheet of nori per bowl. Serve immediately.
Ready to continue when: Each bowl contains tare, oil, broth, and noodles, topped with pork belly, egg, and nori.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
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- - YouTube www.youtube.com/watch?v=eckwyxh3f90
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- Receta Shoyu Ramen – Tare y Caldo www.nishikidori.com/es/blogs/nuestras-recetas/receta-shoyu-ramen-tradicional?srsltid=AYCX9vL…
- Ramen Shoyu Carne: calorías e información nutricional | EatBetter www.eatbetter.app/es/alimento/ramen-shoyu-de-carne
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- Ramen - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Ramen
- Ramen Shoyu: análisis y comparativa de los mejores productos asiáticos para prepararlo en casa sukimotril.es/ramen-shoyu/
- Historia y Origen del Ramen - Yummy Barcelona yummybarcelona.com/historia-y-origen-del-ramen/
State: Published after documentary validation; no “Tested” label is shown.