Japan
Shoyu Ramen
The soy-sauce noodle soup, Japan's soul food
Ramen came from China to Japan in the early 20th century and grew into a culture of its own. Tokyo's shoyu ramen is the classic version: a clear, amber broth seasoned with soy sauce.
A good bowl thrives on the interplay: broth, tare (seasoning base), noodles with bite, chashu pork belly and a soft egg with a creamy centre.
Ingredients
- Ramen noodles2 portions
- Chicken & pork broth1 L
- Soy sauce (shoyu)4 tbsp
- Chashu (pork belly)200 g
- Ajitama (marinated egg)2
- Kombu & bonito flakesfor dashi
- Spring onion, norito serve
★ = available authentic in the Asia Boutique
Preparation
Steep dashi from kombu and bonito, combine with the broth.
Put tare of soy sauce, mirin and a little dashi into the bowl.
Pour over the hot broth and stir.
Cook the noodles separately until al dente, drain and add.
Top with chashu, halved egg, spring onion and nori.
Make it original
Genuine ramen noodles, kombu and bonito flakes make the broth authentic. Available in the Asia Boutique.