Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shoyu Ramen Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 4 Hours
  • Yield: 4 servings 1x

Description

This Tonkotsu Shoyu Ramen with Pork Belly is made with pork belly, ramen, shitake mushrooms, kombu, bonito flakes, soft boiled eggs and scallions. 


Ingredients

Scale

Sauce and Pork belly

  • 1 cup low-sodium soy sauce
  • 2 cups mirin
  • 2 cups water
  • 1/4 cups honey
  • 2 tablespoons packed brown sugar
  • 1 (~2x4 inch) ginger, sliced
  • 4 green onions, halved
  • 1 lb. pork belly, skin on and bone in

Dashi (Broth)

  • 12 cups low-sodium chicken broth (Three 32 oz. cartons)
  • 1 oz. dried shitake mushrooms
  • 2 sheets of kombu
  • 1 ½ cups dried bonito flakes

Toppings

  • Dashi (1-2 cups per serving)
  • 4-5 Soft boiled eggs, cut in half (1 egg per serving)
  • 6 oz. ramen noodles
  • Sliced shitake mushrooms
  • Reserved tare, to taste
  • Pork Belly, sliced
  • Sliced scallions, as desired
  • Sliced Nori, as desired

Instructions

  1. Make the Sauce and Pork Belly. Soak the pork belly for 1 hour in cold water before cooking to get rid of dead blood from the bones. Bring the soy sauce, mirin, water, honey, sugar, ginger and green onions to a simmer. Add the pork belly and simmer for about 2 hours, covered, on low heat. When the pork is done, slice it before serving and cut off bone. Set aside. Strain the sauce - this is your Tare. 
  2. Make the Dashi. Bring the chicken broth to a light boil and add the shitake mushrooms. Simmer for 2 minutes and remove from heat. Add the Kombu and bonito flakes for 2 more minutes. Immediately strain and return the broth back to the pot.
  3. Serve the ramen. Cook the ramen noodles in another pot. Add the ramen, broth and tare (to taste) in a bowl. Top with a sliced soft boiled egg, shitake mushrooms, pork belly, scallions, and nori.

Notes

  • Optional: Pour the Tare into the soft boiled eggs and let them marinate for 4 hours before serving.
  • For crunchy pork, broil for 2 minutes before slicing.
  • Use Quality Ingredients: Shoyu Ramen relies on the flavors of the broth, so using high-quality ingredients like good soy sauce, fresh vegetables, and flavorful protein (such as chashu pork or chicken) will greatly enhance the overall taste.

  • Marinate the Protein: If you're using chashu pork or any other protein, marinating it overnight in a mixture of soy sauce, mirin, ginger, garlic, and other seasonings will infuse it with flavor and make it more tender and delicious.

  • Simmer the Broth: To extract maximum flavor from the ingredients, simmer the broth on low heat for an extended period. This slow cooking process allows the flavors to meld and develop a rich and savory broth.

  • Skim the Broth: As the broth simmers, skim off any impurities or foam that rise to the surface. This will result in a cleaner and clearer broth.

  • Adjust Seasonings: Taste the broth as it cooks and adjust the seasonings accordingly. Add more soy sauce for saltiness, mirin for sweetness, or other seasonings like ginger or garlic to suit your preference.

  • Cook Noodles Al Dente: Cook the ramen noodles until they are al dente, or slightly firm to the bite. Overcooking them can result in a mushy texture.

  • Build Layers of Flavor: To enhance the depth of flavor in your ramen, consider adding additional ingredients such as dried shiitake mushrooms, kombu, or bonito flakes during the broth-making process. These ingredients contribute umami notes to the soup.

  • Customize Toppings: Get creative with your toppings! Add traditional toppings like soft-boiled eggs, sliced green onions, nori, and bamboo shoots, or experiment with other ingredients like corn, bean sprouts, or sliced mushrooms.

  • Serve Hot: Shoyu Ramen is best enjoyed piping hot. Serve the noodles, broth, and toppings immediately after assembling to ensure the dish is at its tastiest.

  • Garnish with Fresh Herbs and Condiments: Just before serving, sprinkle some freshly chopped green onions, cilantro, or other herbs on top of the ramen. Add a drizzle of sesame oil, a squeeze of lime juice, or a dollop of chili paste to further enhance the flavors.

  • Prep Time: 2 Hours
  • Cook Time: 2 Hours
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1
  • Calories: 272.1
  • Sodium: 2.1 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 54.7 g
  • Fiber: 1.8 g
  • Protein: 9.0 g
  • Cholesterol: 0.0 mg