Shoyu ramen is a classic Japanese ramen made with a clear soy sauce and meat broth served with wheat noodles. Topped with a boiled egg and scallions, it has one of the lightest profiles among ramen styles.
Bring the chicken stock, soy sauce, mirin, garlic, and sesame oil to a boil over medium heat, then simmer for 15 minutes.
Cook the noodles in a separate pot of boiling water according to the package directions, then drain.
Place the noodles in a bowl and pour the hot broth over them.
Top with egg, scallions, and sliced meat. Serve hot.
Store the broth and noodles separately. The broth keeps in the refrigerator for 3 days and the noodles for 1 day.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
