Shoyu Ramen with Pork, Soft-Boiled Egg and Greens


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Every region of Japan has its archetypal ramen. Sapporo in northern Hokkaido is renowned for its spicy miso ramen, while Fukuoka in the south has its legendary tonkotsu pork bone ramen. If you’re going to make ramen for the first time, shoyu is the easiest. Based on chicken broth with roasted pork (chashu), it’s easier than making a 24-hour pork broth and having your house smell like a wet soup kitchen.

Prep 30 minutes
Cook 2–4 hours


  • 1 tbsp vegetable oil
  • 900 g (2 lb) rindless rolled pork belly
  • 1 litre (34 fl oz) chicken stock
  • 2 eggs
  • 250 g 9 oz) dried ramen noodles or 400 g (14 oz) fresh
  • 2 large handfuls chopped greens
  • 75 g ( oz) bamboo shoots
  • 4 spring onions (scallions), finely chopped

Shoyu Tare Seasoning

  • 1 slice bacon
  • 2 slices ginger
  • 1 tbsp mirin
  • 1 tbsp sake
  • 60 ml 2 fl oz) Japanese light soy sauce
  • togarashi spice mix, toasted sesame seeds, nori squares, seared shishito/padron peppers, dollop yuzu kosho or yuzu or lime juice, to serve (optional)


In a large frying pan, heat the vegetable oil. Season the pork with sea salt and freshly ground black pepper and brown on all sides.

Put the stock in a large saucepan, add the pork and poach in the slow-simmering stock for 1½–2 hours. Check with a knife that the pork is done – it will be tender and soft when pierced. Rest it on a plate and cover with foil to keep warm.

While the meat is cooking, make the shoyu tare seasoning. In a small saucepan, heat the bacon and ginger. Sauté until crisp and then pour in the remaining ingredients. Let simmer for 5 minutes and then remove the bacon and ginger. Set aside.

Bring a pan of water to the boil, add the eggs and boil for 6 minutes, then remove and set in iced water to cool.

Reheat the stock and simmer over a very low heat to stay hot. Boil the noodles for 3–4 minutes until al dente. Keep stirring so they don’t stick together. In the last minute, add the greens. Drain and divide among four bowls.

Slice the pork and add two or three pieces to each bowl with the shoyu tare seasoning. Pour the broth into the bowls and add the bamboo shoots. Peel the eggs, slice in half lengthways and place into each bowl along with the spring onions.

Serve immediately with togarashi, sesame seeds, nori, peppers, yuzu kosho or yuzu or lime juice to sprinkle over the top.