Go Back
–+ servings
A bowl of ramen with noodles, bok choy, a soft-boiled egg, pork belly, bamboo shoots, and green onions, garnished with sesame seeds. Chopsticks rest on the bowl, and small dishes are in the background.
Print Recipe

Shoyu Ramen Recipe

A steaming bowl of slurp-worthy noodles swimming in a soy-scented broth, topped with crispy pork and a jammy egg - this 40-minute ramen rivals your favorite restaurant's version.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: ramen noodle recipes
Servings: 4 people
Author: Marissa Stevens

Ingredients

For Shoyu Ramen Broth

  • 2 cups water ideally filtered
  • 1/4 ounce dried kombu 7g (recipe note #1)
  • 1/4 ounce dried bonito flakes 7g, or a lightly rounded, loosely filled 1/2 cup dry measure (also called shaved katsobushi – recipe note #1)
  • 2 cups low-sodium pork broth ideally homemade Pork Bone Broth
  • 2 cups low-sodium chicken broth ideally homemade Chicken Broth
  • 6 tablespoons soy sauce plus more to taste
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon mirin

For the Ramen Bowl

  • 4 large eggs
  • 1/2 recipe Oven Roasted Crispy Pork Belly
  • 9 ounces dry ramen noodles from 3 instant ramen packages, seasoning packets discarded or 1 recipe of Homemade Ramen Noodles
  • 2 heads baby bok choy sliced crosswise into thin ribbons
  • Sichuan chili oil or chili crisp, optional, to taste
  • toasted sesame oil optional, to taste
  • thinly sliced green onions for garnish, as desired
  • Menma for garnish, optional (recipe note #2)
  • nori strips for garnish, optional (dried edible seaweed)
  • Shichimi Togarashi seasoning for garnish, optional

Instructions

To Make Shoyu Ramen Broth

  • Combine water and kombu in a medium saucepan; bring to a simmer over medium heat. Stir in bonito flakes and remove from heat; allow to stand for 5 minutes. Strain out solids using a fine mesh strainer, discarding them or reserving for another use.
  • Pour the liquid (dashi) back into the saucepan and add the remaining ingredients (pork broth, chicken broth, soy sauce, rice vinegar, and mirin). Bring the mixture to a simmer. Remove from heat.

To Make the Eggs

  • Meanwhile, prepare an ice bath for the eggs.
  • Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more.

To Prepare the Pork Belly

  • Cut the Oven Roasted Crispy Pork Belly (or other cooked pork belly) into lengthwise slices, about 1/8-inch thick. In a skillet over medium heat, fry the slices until the edges become crisp, approximately 5 minutes. Remove from heat.

For the Ramen Bowls

  • Place shoyu broth back over medium-high heat and bring to boil.
  • Add ramen noodles to boiling broth and cook 2 minutes. add bok choy; bring to boil and cook 1 to 2 minutes more, or until noodles are tender.
  • Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly, desired garnishes, seasoned oils and seasonings. Serve.

Video

Notes

  1. You can find bonito flakes (shaved katsuobushi: simmered, smoked and fermented skipjack tuna), and dried kombu online and in the Asian food section of many large grocery stores.
  2. Menma, a condiment from Japan, is made by lacto-fermenting bamboo shoots. (You can also make a quick version with my Easy Menma Recipe.) 

Nutrition

Calories: 702kcal | Carbohydrates: 47g | Protein: 25g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 3996mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code