Pork and Noodles in a Soy-Flavored Broth

Shōyu Aji Ramen

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Sapporo (capital city of the northern island of Hokkaidō) is famous for its thin yellow Chinese-style soup noodles, called ramen. The Japanese have thought up many tasty variations on the basic theme, and this one makes particularly good use of meat and stock left over from making Oriental Pork Pot Roast.


  • 4–5 portions ramen (Chinese-style soup noodles) or chūka soba (thin yellow noodles), 8 ounces per portion if fresh and 3 ounces if fresh-dried; cooked according to instructions
  • ¼ pound fresh spinach or collard greens
  • 1 quart clarified stock from making Oriental Pork Pot Roast
  • 8–10 thin slices cooked meat from the pot roast
  • ¼ teaspoon sansho (Japanese fragrant pepper)


Divide the cooked noodles among 4 or 5 deep bowls. Blanch the spinach or collard greens in boiling salted water to cover for 1 minute and drain. Rinse under cold water and drain again, squeezing out all excess water. Chop the greens coarsely, and garnish each bowl of noodles with some. Then heat the clarified pork stock until it is very hot and pour it over the noodles, barely covering them. Cut the cooked pork into julienne strips and scatter them on top of each bowl of soup noodles. Finally, sprinkle a bit of Japanese pepper over all and serve immediately.