Kkenji_noodles
Tokyo Shoyu Ramen
Clear, amber broth — chicken and dashi base with a shoyu tare made from three soy sauces. The working person's ramen. Doable in 4 hours.
JapaneseRamenSoup
224 taste tests1 tweaks
2 tweaks·Latest: Remove chicken. Triple the kombu and shiitake for depth. Top with roasted king oyster mushrooms.
NameLast tweakUpdated
shoyu-ramen
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Vegan Shoyu Ramen
Kombu-shiitake broth only — no chicken. Soy tare adjusted for the lighter base. Tofu, roasted king oyster mushrooms on top.
JapaneseVeganRamenSoup
ingredients.json
4 servings
- 1½ kgChicken backs
- 20 gKombu
- 30 gKatsuobushi
- 80 mlJapanese soy sauce
- 30 mlTamari
- 30 mlMirin
- 400 gFresh ramen noodles
- 200 gChashu pork belly, sliced
- 4Soft-boiled eggs, halved
- 4 sheetsNori sheets
- 100 gMenma bamboo shoots
instructions.md
- 1
Blanch chicken backs in boiling water 1 minute, drain, rinse. This removes impurities for a clear broth.
- 2
Cold steep: cover kombu in 2L cold water for 30 min. Bring to 60C (do not boil). Remove kombu.
- 3
Add blanched chicken to the dashi. Bring to a simmer, never a boil. Skim constantly for 30 minutes.
- 4
Reduce heat to low. Simmer uncovered 3 hours. Add katsuobushi and steep 5 minutes. Strain through fine mesh.
- 5
Make shoyu tare: combine soy sauce, tamari, and mirin in a small pan. Bring just to a simmer. Cool.
- 6
Season broth with tare to taste — start with 3 tbsp per 400ml broth. Adjust.
- 7
Cook noodles separately per package. Rinse briefly in cold water to stop cooking.
- 8
Warm bowls, add noodles, pour hot broth. Top with chashu, half an egg, nori, and menma.
⚡macros.jsonper serving · 4 servings
520kcalCalories
38gProtein
58gCarbs
14gFat
2gFiber
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