Shoyu Ramen
A deep, savory bowl built from a clear soy-scented broth, tender braised pork, and springy noodles; finishing garnishes add crunch and bright aroma for a comforting, layered bowl.
2 lb chicken bones, roughly chopped
10 cup water
1 kombu, 6-inch piece
4 dried shiitake, large
1 onion, halved
1 carrot, halved
4 clove garlic, crushed
1 ginger, 2-inch piece, smashed
½ cup soy sauce
¼ cup mirin
¼ cup sake
1 tbsp sugar
1 lb pork belly, skin on
1 tsp salt
1 tbsp vegetable oil
4 eggs
12 oz fresh ramen noodles, 1 package
1 can bamboo shoots, drained
4 stalk scallions, thinly sliced
2 nori, cut into strips
1 tsp sesame oil
1 pinch white pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Ginger Pork (Shogayaki)
Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.
Mapo Tofu (Japanese-style)
Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.
Japanese Potato Salad
Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.