Shoyu Ramen

Name: Shoyu Ramen
Cook time: 40 min
Total time: 40 min
Yield: Makes 2 servings
Ingredients: 4 tablespoons Shoyu Tare; 2 tablespoons Sofrito; 3⅓ cups (800 ml) Mom’s Chicken Broth; ½ teaspoon MSG; 4 ounces (125 g) ramen noodles, homemade or store-bought; 2 tablespoons Crispy Shallot Oil; 4 ounces (125 g) ramen noodles, homemade or store-bought; 4 ounces (125 g) ramen noodles, homemade or store-bought; 2 Ajitsuke Tamago; 5½ ounces (150 g) Chashu; 4 sheets nori; 8 slices Menma; ½ cup (52 g) finely chopped green onions

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
40 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

This bowl of ramen is based on the flavoring of shoyu tare, a concentrated sauce made primarily from soy, seaweed, and dried tuna. The tare, chicken broth, quality noodles, and minimalistic toppings combine to create a simple yet profoundly flavorful ramen.

Ingredients

Broth

3⅓ cups (800 ml) Mom’s Chicken Broth
½ teaspoon

Noodles

Method

In a medium pot over medium heat, bring the broth to a simmer. Stir in the MSG. Reduce the heat to low to keep the broth warm.
Prepare the toppings: slice the meat to the desired thickness and cut the eggs in half. Set out the other toppings.
Set out 2 large ramen bowls, and add 2 tablespoons of shoyu tare, 1 tablespoon sofrito, and 1 tablespoon shall