Shoyu Ramen
Published Jan. 10, 2024
- Total Time
- About 8 hours
- Prep Time
- 20 minutes
- Cook Time
- About 1 hour, plus at least 6 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup low-sodium soy sauce
- ⅓cup mirin
- ⅓cup sake
- 1teaspoon granulated sugar
- 4large eggs, cold from the refrigerator
- 2tablespoons toasted sesame oil
- 4garlic cloves, grated
- 1(1½-inch) piece ginger, peeled and grated
- 3cups dashi, homemade or prepared with powdered dashi
- 3cups chicken broth
- ⅓cup low-sodium soy sauce
- Kosher salt (such as Diamond Crystal)
- ¼teaspoon white or black pepper, plus more as needed
- 4(5- to 7-ounce) packages frozen or fresh ramen noodles, or 4 (3- to 5-ounce) packages dried ramen noodles
- Chashu (Japanese pork belly), 1 to 2 slices per serving
- Menma (pickled bamboo shoots), about 5 per serving
- Narutomaki (fish cakes), about 3 slices per serving
- Cooked and chopped wood ear mushrooms, about 1 tablespoon per serving
- Cooked corn kernels, about 2 tablespoons per serving
- 1scallion, thinly sliced
- Nori, about 2 per serving, cut into 3-by-2-inch pieces
- La-yu (Japanese chili oil), to taste
For the Eggs
For the Broth
For the Toppings
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Preparation
- Step 1
Prepare the eggs: In a small saucepan, combine the soy sauce, mirin, sake and sugar. Bring to boil over medium-high, stirring to dissolve the sugar, about 3 minutes. Reduce heat to medium-low and simmer for 1 minute. Remove from the heat and let cool to room temperature.
- Step 2
Fill a medium saucepan halfway with water (the eggs need to be completely submerged), and bring to a boil over high. With a small mesh sieve or a slotted spoon, gently lower each egg into the boiling water. Immediately after the last egg is lowered, set the timer for 6 minutes 30 seconds for a runny yolk, or 7 to 8 minutes for a jammy yolk. Reduce the heat so it’s at a lively simmer but not a roaring boil. Meanwhile, fill a medium bowl halfway with cold water and add 1 cup of ice. Fish out the eggs with the sieve and transfer to the ice bath. Cool the eggs completely, then peel.
- Step 3
Place the peeled eggs in a resealable plastic bag and pour in the cooled marinade. Squeeze the air from the bag, twist the top and use a chip clip or rubber band to seal; this will keep the eggs fully submerged in the marinade. Refrigerate for at least 6 hours and up to 48 hours.
- Step 4
Set out toppings of choice. Remove the eggs from the marinade; discard the marinade. Slice the eggs in half lengthwise. Reheat chashu by searing the slices quickly in a hot pan or placing the meat directly in the hot soup (or by warming it up in its cooking liquid if made from scratch).
- Step 5
Prepare the broth and noodles: Bring a large pot of water to a boil for the noodles. In a medium pot or Dutch oven, heat the sesame oil over medium-low. Add the garlic and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Add the dashi, chicken broth and soy sauce. Increase the heat to medium-high and bring to a boil, then reduce to medium-low and simmer for 5 minutes. Taste and add salt as needed and pepper (about ¼ teaspoon). Cover, reduce heat to low and keep at a bare simmer while you prepare the noodles. Add the noodles to the pot of boiling water and cook according to package directions; drain.
- Step 6
Divide the noodles between four deep soup bowls. Pour equal amounts of broth into each bowl (1¼ to 1½ cups). Add toppings of choice and serve right away.
Private Notes
Comments
This recipe looks just fine for those operating under time constraints, but I am sure nothing will ever pry me away from June Xie's shoyu ramen recipe over at Delish. It takes me two days to make, and it is a masterpiece, absolutely bursting with richly layered flavors. Also, there is no need to discard the marinade after removing the eggs - it can be refrigerated, then another night you can simmer until somewhat reduced, and drizzle over a salmon/rice/veggie bowl in a shoyu-bibimbap mashup.
@Ilona Cooking the noodles separately from the broth keeps the broth from getting starchy and cloudy.
Finally a proper ramen recipe I’ve been scouring nyt cooking for one any ONE for ages!!
Eight hours? Too much time and way too complicated. I don’t think you need to marinate the egg. Maybe I haven’t been going to the right restaurants, but I’ve never been served soyu ramen with a marinated egg. It may be a bit hybrid, but when we’re feeling like noodle soup, we heat up some chicken broth, cook some noodles (maybe buckwheat), add some roast pork from the Chinese market, or roast chicken from the supermarket, half a boiled egg, some bok choy, bean sprouts if we have, some soy sauce, sesame oil, and garnish with sliced scallions, sesame seeds, a square of nori, and some Japanese spicy powder. 15 minutes and it’s delish!
Why not cook the ramen noodles directly in the broth?
@Ilona Cooking the noodles separately from the broth keeps the broth from getting starchy and cloudy.
I love love love this recipe. I make the broth and portion it into 1 cup servings and freeze. It’s a practically instant meal that just takes the time to boil the water for the noodles. I like to add tofu, scallions, and sometimes the ajitama egg if I planned ahead. Spinach tossed in is nice too. Finish with a bit of togarashi and maybe a dash of vinegar. Now I’m hungry…..
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