Shoyu Ramen

Shoyu Ramen
Photo by © Kana Okada


  • Shoyu or other soy sauce, for seasoning and brushing
  • 5 ounces baby spinach, steamed
  • 1 3-pound rack of pork baby back ribs, cut into 4 sections
  • 4 cloves garlic
  • 2 ounces fresh ginger, thinly sliced (1/2 cup)
  • 1 tablespoon vegetable oil
  • 1 large leek, halved lengthwise
  • + 9 more ingredients
    • 4 quarts water
    • 2 thinly sliced scallions, 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi Japanese chile powder
    • ¼ cup plus 2 tablespoons shoyu or other soy sauce
    • 1 12-by-2-inch piece of kombu, seaweed
    • 4 1/2-pound boneless pork shoulder butt, trimmed and tied
    • 4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine
    • 4 pounds chicken necks and backs
    • 24 ounces fresh or 16 ounces dried chuka soba, curly noodles boiled until al dente
    • Salt

Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil. Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over ...

View full recipe at My Recipes


Variations on Shoyu Ramen

  • Shoyu Ramen
    • 4 clove(s) garlic
    • Shoyu or other soy sauce
    • 24 ounce(s) fresh or 16 ounces dried chuka soba
    • 4 pound(s) chicken necks and backs
    • +11 other ingredients

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