Tokyo-Style Shoyu Ramen
The bowl that defined Tokyo — clean chicken-pork double soup, fragrant shoyu tare, thin wavy noodles, and classic toppings arranged just so.
Ingredients
| 4 portions | thin wavy ramen noodles | |
| 4 tablespoons | 60 ml | dark soy sauce |
| 1 tablespoon | 15 ml | light soy sauce |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 3 cups (720ml) | chicken stock | |
| 3 cups (720ml) | pork broth | |
| 4 slices | chashu pork | |
| to top | menma | |
| to top | nori | |
| to top | soft-boiled marinated egg | |
| to top | green onion | |
| to top | fish cake |
Instructions
- Combine the chicken stock and pork broth. Simmer together for 15 minutes.
- Combine all the tare ingredients (soy sauces, mirin, sake) and stir.
- Place 1.5 tablespoons tare in each warmed bowl. Ladle 1.5 cups (360ml) hot broth over.
- Cook the noodles, drain, and divide into the bowls.
- Arrange chashu, menma, nori, fish cake, green onion, and a halved soft-boiled egg over the noodles.